Frost with my homemade vegan cream cheese frosting or my vegan buttercream frosting. It’s really up to you. Vegan Carrot Cake […] Easy Vegan Instant Pot Chocolate Cake | Simply Plant Based Kitchen - […] Healthy Vegan Carrot Cake […] She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. You simply need to swap out the flour for a gluten-free flour mix. Just wanted to say this vegan carrot cake recipe Is FANTASTIC! made with every-day ingredients that you can find at your local grocery store. You have been successfully subscribed. I’ve made it in just about every form, with both regular and gluten-free flour. https://www.forksoverknives.com/recipes/vegan-desserts/vegan-carrot-cake Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying. Divide the cake between the prepared pans and gently spread the batter to fill the pans and flatten the top. Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips. Spread the cake with Vanilla Frosting (if using). If I know that the people I’m sharing it with like nuts and raisins, then I add them. If you want a lighter fluffier frosting that works well for piping and decorating, use my classic vegan buttercream frosting recipe. In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Allow your cakes to cool completely before frosting. The best egg replacement for this vegan carrot cake recipe is a powdered egg replacer. (Add nuts and raisins at this time if you choose.). Be sure to preheat your oven and don’t put the cake in until it has reached 350° F. Grease your cake pans before adding the batter. Some dry patches are ok. Get inspired! I made this today, gotta say, of all the vegan carrot cake recipes I’ve tried this is the best one. Bake for 40 to 45 minutes or until golden. Transfer to a large bowl. or 1 cup white and 1 cup brown sugar. Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. One Bowl. Add the vanilla extract and mix it in. Once the oven has preheated, add the plant milk, oil, apple cider vinegar, and vanilla extract and mix in with a wooden spoon so that it is mostly combined. Chop or grate the carrots into small pieces and set them aside. No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. Allow cooling on a rack for about 15-20 minutes before inverting to remove the cake from the pans, and allow them to cool completely before frosting. When my husband and I got married 17 years ago, it was nearly impossible to find a vegan wedding cake, so I decided that I would bake my own. Connect with me on Facebook and Pinterest too! Let cool in the pan for 5-8 minutes, then gently turn out of pan. It also freezes well. Remove from the pan; cool on a wire rack. Preheat the oven to 350°F. Make it lower fat by using 1/2 cup oil and 1/2 cup apple sauce or crushed pineapple. Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. Dairy Free. or 1/4 tsp nutmeg and 1/4 tsp grated ginger. dairy-free, egg-free, and can easily be made gluten-free and nut-free too. By Cathy Fisher, If you are looking for a perfect vegan carrot cake recipe, this is it! (Add nuts and raisins at this time if you choose.). Use a 12 X 18-inch sheet pan to bake the cake. Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life. Cover and blend until smooth. Want to make your carrot cake into a fun shape for Easter? Should I add nuts and/or raisins to the carrot cake? You can also use coconut sugar or Sucanat. Let the cupcakes cool completely before frosting. You’ll LOVE this carrot cake recipe because it’s …. Oil Free Option. On the morning of the wedding, I assembled the cake on a stand, frosted them while still frozen, and topped them with fruit and sugar. 8oz (1 cup) vegan butter, softened (use the kind in a stick, not tub), 28-32oz (7-8 cups) powdered sugar, sifted. By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. September 30, 2020 at 9:54 am. The brand I use is Ener-G and I buy it from my local grocery store. I have made it with many different brands over the years and they all work well. Tag me at #thehiddenveggies! Bake at 350 ºF until a tester comes out clean and the edges start to pull away from the sides of the pan. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar. Be sure to chop the carrots up into very small pieces. Be sure to preheat your oven and don't put the cake in until it has reached 350. You can add nuts or raisins if you would like, or just leave them out for a simple cake. Pour the batter into cupcake liners that have been placed in a muffin tin. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using). Spread with, 1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice, 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean), Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar, Kale and Farro Salad with Orange-Avocado Dressing, Almond-Oat Cookie Bars with Pumpkin Frosting. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. If the mix doesn’t contain xanthan gum, you can add 1 tsp of xanthan gum to help it bind together better. Spread the batter into the prepared baking pan. It’s even better than some non-vegan ones that I have tried in the past. I love to see what you made too! Reply. Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. You can also line the bottom of your pan with parchment paper. You can learn more about how we use cookies to improve your experience here. Getting started on a plant-based diet or looking to refresh your eating habits? any neutral-flavored oil will work. Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. Thank you! This cake has been a favorite in my house for over 20 years and I’m sure it will be a favorite in yours too! Place the cakes on cardboard rounds and wrap them in plastic wrap. My variations: added walnuts and used only 1 cup of cane sugar. For a classic carrot cake, use my authentic tasting vegan cream cheese frosting recipe. I rented 3 large cake pans from my local cake store and baked 3 incremental sizes of these very large cakes a week before the wedding and then froze them. I made it into a loaf using the 2 x 8 inch recipe and baked it for about 80 minutes and it was so good we devoured half of it when it came out of the oven! If you’re looking for a truly show-stopping vegan Easter dessert that’s easy to make and guaranteed to wow both vegans and omnivores, this is absolutely the recipe you should choose – because it comes out perfectly every single time!. Bake at 350°F (177°C) for about 40 minutes until a toothpick inserted it the center comes out clean. Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Vegan Carrot Cake […] 10 Vegan Dessert Recipes to Try This Month While Social Distancing – aboutfoodandothers - […] 8. The cake will keep for up to five days and tastes even better the day after it’s made. Bake at 350 degrees F for about 40 minutes until a toothpick inserted it the center comes out clean. The Best Vegan Carrot Cake. You can use it to make cupcakes, sheet cakes or sturdy layered cakes. Cover and blend until a powder forms. Cool in the pan for 10 minutes. In a smaller bowl, mix the brown sugar, plant milk, vanilla, and oil then stir with a whisk. Allow cakes° to cool completely before frosting. Subscribe for My Free Vegan Staples eBook! Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. Set aside. If you reduce the amount of oil in this recipe, be sure to line the bottom of the pan with parchment as well. use any gluten-free flour mix if needed and add 1 tsp of xanthan gum if the mix doesn't contain any. Came out moist and delish. A classic carrot cake made without eggs or dairy. By the evening, the cake was perfectly thawed. Refrigerate to chill before frosting. Be sure to chop the carrots up into very small pieces. Super easy to mix. Transfer the date mixture to the blender. Then, switch to a paddle attachment (skip this step if not using a stand mixer) and mix on low speed for 1-2 minutes. (When I use the buttercream frosting, I usually make it in the cinnamon flavor.). Bake your cake until it dry on the top and a toothpick inserted in the center comes out clean. Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Peel off the parchment paper from the bottom of the cake, then flip upright on a cooling rack and let cool to room temperature. , Vegan Aquafaba Italian Meringue Buttercream. Get free recipes and the latest info on living a happy, healthy plant-based lifestyle. Jan 8, 2019. Let cool completely and frost in the pan. Don’t over mix the batter. For a. Pour the batter into the prepared cake pans filling them about 3/4 of the way full to leave plenty of room for them to rise. Download our practical guide to long-term success. Pour all of the cake batter into an oiled and lightly floured sheet pan. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves. Add the date mixture to the oat mixture in bowl; stir just until combined. Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan). Make it into an easy 3D bunny cake – It’s super easy and I give you step by step instructions! This recipe has no strange or hard to find ingredients, just simple things you can buy at your local grocery store. I hope you will enjoy this easy and yummy vegan carrot cake, here is the recipe: Vegan Carrot Cake Recipe Ingredients: 2 peeled and grated carrots 1/2 cup applesauce 70 grams / 1/3 cup demerara sugar 1/2 cup vegetable oil 1 teaspoon cinnamon 1 cup flour 1 tablespoon baking powder. Fold in the grated carrot and chopped walnuts (if using). Bake at 325°F for 45 -50 minutes until the top is dry to the touch and springs back up when pressed slightly. If I make this for a party or for kids who may be a little picky, then I just leave it plain.