Carrot Cake, Vegan Style

3 Apr

Love me some carrot cake! So I decided to make one to celebrate Dominic the donkeys birthday, we sponsor him at the Barnyard Sanctuary where we volunteer. All the folks who work there are vegan so the cake had to be vegan and it was delicious! You would never know the difference.  My husband who doesn’t eat sweets had 3 pieces so that says a lot!

The recipe is from Gimme Some Oven and is gluten free, I used regular flour and I did’t put walnuts-don’t care for them at all. I didn’t use the pecans either, I just don’t care for the hardness of nuts in cake.

IMG_7223

Cake Ingredients:

2 1/2 cups all purpose flour (plus extra for dusting pans)

2 tsp cinnamon

1 1/4 tsp baking powder

1 1/4 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

pinch of ground cloves

pinch of ginger

1 pound carrots, peeled

1 cup granulated sugar (vegan)

1 cup light brown sugar, packed (vegan)

4 flax eggs (*1/4 cup ground flax meal and 3/4 cup water, see below)

3/4 cup vegetable oil

1 cup chopped pecans or walnuts

Icing ingredients

8 cups powdered sugar

1 1/2 cups vegan butter or margarine

3 Tbs unsweetened almond milk

1 Tbs apple cider vinegar

2 tsp vanilla extract

1 tsp lemon juice

pinch of salt

Directions:

Preheat oven to 350 degrees. Use cooking spay or vegan butter to thoroughly grease baking pans and dust with flour until grease is completely covered and shake out excess.

You can use:

1 13 x 19 inch baking pan, or

2 9 inch round cake pans, or

3 8 inch round cake pans

In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined.

In a food processor fitted with the large shredding disk, shred carrots. Then transfer them to the mixing bowl with the flour. Wipe the food processor bowl clean, and fit with metal blade. Add sugar, brown sugar and flax eggs, process until frothy and thoroughly combined, about 20 seconds. With the processor running add oil in a steady stream. Process the egg mixture until it is light in color and well emulsified, about 20 more seconds.

Transfer the egg mixture to the bowl with the flour and carrots. Using a rubber spatula, stir the mixture until thoroughly combined. Stir in nuts if using them.

Pour batter evenly into prepared pans. Bake until toothpick inserted into center comes out clean.

9 x 13″ pan about 30-35 minutes

2 – 9″ pans about 25-30 minutes

3 – 8″ pans about 18-23 minutes

Let cake cool in pans until still slightly warm on a wire rack. Run knife around the edge of the cake to loosen, remove cake, transfer to platter and frost.

Combine all icing ingredients in a bowl, using a hand mixer or stand mixer, mix until smooth and combined. If you want it thicker add more powdered sugar, if you want it thinner you can add more almond milk.

Serve and enjoy!

*Flax eggs: Simply stir together the ground flax meal and water until combined and refrigerate for 15 minutes until mixture becomes thickened, stir again before using

 

 

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2 Responses to “Carrot Cake, Vegan Style”

  1. Long Player Kitchen April 4, 2016 at 3:48 am #

    I never thought I would see this! HAVE to try it. Thanks.

    Like

    • Christina April 4, 2016 at 8:19 pm #

      It really is delicious, let me know how you like it!

      Like

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