Vividly Vegan Carrot Cake Recipe

30 mins
75 mins

Ingredients

Cake:
2 1/2 cups all-purpose flour, plus 1/4 cup
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground allspice
1/2 cup safflower or canola oil
1/2 cup dark agave syrup
1 cup unsweetened applesauce
1/2 cup almond milk (or soy milk)
1 teaspoon vanilla
1 14-ounce can crushed pineapple in 100% pineapple juice
2 cups finely grated fresh carrot
1 cup chopped walnuts
1/2 cup golden raisins
1/2 cup flaked coconut
Frosting:
8 ounces soy cream cheese, room temperature (Tofutti)
1/3 cup vegan margarine, room temperature (Earth Balance)
1 teaspoon vanilla
scant 1/8 teaspoon almond extract
pinch of salt
3 cups sifted powdered sugar

Preparation

Step 1

Preheat the oven to 350˚F. Grease and flour your choice of pan. I like a thicker cake so I used a 9x9x3 square metal pan. If you prefer a thinner cake and desire more servings, use a 13x9x2 glass or metal pan. Set aside.

Sift the 2 1/2 cups of flour together with the salt, baking soda, baking powder and spices into a medium mixing bowl. Set aside.

Place the walnuts, raisins and coconut into a small mixing bowl. Add the remaining 1/4 cup flour and toss the mixture together to coat well, set aside.

In the bowl of a stand mixer, add the wet ingredients (including the pineapple with its juices). Mix with the paddle attachment until well combined. On slow speed, gradually add the flour mixture until nearly incorporated. It's okay if a little of the flour mixture remains visible. Scrape the bowl. Add the carrots, mixing slowly until just combined. Remove the bowl from the mixer. Now add the nut mixture, folding it gently into the batter until blended. Scrape the batter into the prepared pan, spreading the mixture to even it out. If using a 9x9 pan, bake for 60-65 minutes until the center springs back when gently pressed and the toothpick test comes out clean. For a 13x9 pan, bake for 40-45 minutes until the toothpick test passes. Cool completely.

While the cake is baking, prepare the frosting. In a mixing bowl, beat the room temperature soy cream cheese and margarine together until fluffy. Add the vanilla and almond extracts along with the salt and mix till blended. On slow speed, mix in half the powdered sugar. Add the remaining sugar and blend well until smooth. The finished product will result in frosting that is a bit more viscous than traditional cream cheese frostings—akin to very thick honey, it will almost self-level and barely hold a knife swirl. Allow the frosting to rest in the refrigerator.

Once the cake has completely cooled, it is ready to frost. The frosting recipe yields enough to cover the top of of a 13x9 cake. After frosting the top of a 9x9 cake, there will be ample leftover to use for other yummy treats... Refrigerate the cake until ready to serve. Cut the cake into desired portions. If preferred, garnish with crystallized ginger and a carrot slice. Enjoy!

Notes: To up the fiber ante, try replacing a cup of the all-purpose flour with a whole wheat variety—it results in a cake that is denser, but equally as tasty. The nuts, raisins or coconut, in any combination can be optional. Bear in mind, omission of one or all of them may alter the flavor and texture. Want to bring the sugar down a notch? Skip the frosting and make a simple glaze with a few tablespoons of powdered sugar, mixed with just enough fresh squeezed orange juice until the mixture can be drizzled, then have at it. Truth is told, as a standalone, the cake sans frosting is delicious and healthy—a perfect companion to a cup of Joe for a morning on the go.