In true Edgy Veg style Candice brings you a vegan Carrot Cake recipe that even the Easter Bunny himself would have a hard time resisting. This combination of healthy cake ingredients and decadent cream cheese frosting makes for an unforgettable carrot cake that is far more than just an Easter treat.
Full Recipe: http://wp.me/p2x3lA-2OL
Buy ingredients to make this recipe: http://bit.ly/22I1Icf
The first part of this vegan carrot cake recipe will be to create the cake batter itself. It is worth mentioning at this time that this is not a gluten free cake recipe. Grab your mixing bowl and get started by adding some coconut sugar, or if you prefer another sugar feel free to use that instead, this is your carrot cake after all. You will follow up your sugar by adding coconut oil and then some coconut yogurt. If you don’t happen to have any coconut yogurt on hand you can use apple sauce as a substitute. This particular addition really gives the cake a nice fluffy texture, which is definitely a desirable trait in any carrot cake. After that you will add in your vanilla and mix well.
Now that you have your wet ingredients mixing it’s time to get your dry ingredients together. Candice has chosen an organic all purpose flour for her recipe. However, if you have dietary restrictions feel free to use the flour that suits you best. When you have the flour added mix in some ginger, cinnamon, baking powder, baking soda, and just a pinch of salt. You will whisk all those dry ingredients together thoroughly being sure to eliminate any lumps resulting in a smooth even mixture that you will pour directly into the mixing bowl that you started with.
You should have all of your ingredients, both wet and dry, into your mixing bowl now. It’s time to bring out the star of this cake party, the carrots. Candice juices on a pretty regular basis and has saved her carrot pulp which is what she’s using for this vegan recipe, for those of you that do not juice religiously just grate a few carrots and you’ll be in good shape. Add those carrots to the cake batter and keep mixing until you reach an even consistency.
Your next step will be to add your carrot cake batter to two round greased baking pans. The size of the pan is really up to you but keep in mind you only have so much batter to go around. If you prefer you can simply put your batter into one single pan. Keep in mind however that you will, once cooked, have to cut your single cake in half. If you excel at cake cutting than this is a non-issue for you. However, most people end up cutting the cake slightly crooked and are left with the undesirable result of a crooked cake fail.
Now take your cake pans, or pan if you decided to go with just one, and bake them for about 25 to 30 minutes. You will want to check them with a toothpick after 25 minutes, if it comes out clean you are good to go. If not, just put it back in for another 5 minutes. While those are baking you’ll have plenty of time to get through the next phase of this vegan carrot cake concoction, the icing.
If you want to take the easiest possible way to ice your cake you can simply buy some vegan cream cheese and add your desired amount of icing sugar to it. For those of you that are up to the challenge of making your own cream cheese let me assure you it is not a massive undertaking. You start with confectioner’s sugar, add vegan margarine, almond milk, vanilla, a bit of salt, fresh lemon juice, and finally some apple cider vinegar. Mix all of this well and get ready to ice your cake.
It is of the utmost importance that you let your carrot cake cool prior to frosting it. You will be tempted to frost it while it’s still hot, but don’t make that mistake. Let your cake cool properly and then frost it the way you think it should be frosted. Candice went all out with this one and actually did 4 layers, but 2 layers would still be an impressive effort. The only thing left to do now that you’ve got your Vegan Carrot Cake frosted is to share it with the people you care about.
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I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads day in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:
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