Island Fusion Carrot Cake Vegetarian Recipes
VEGAN CARROT CAKE
This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
- For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
- Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
- Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
- For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
- When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.
ISAAC'S CARROT CAKE
A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.
Provided by Kali Peacock
Categories Desserts Cakes Carrot Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
- Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g
ISLAND FUSION CARROT CAKE (VEGETARIAN)
Make and share this Island Fusion Carrot Cake (Vegetarian) recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350F and spray spring form pan with Pam.
- Coarsely shred the carrots until they measure about 2 cups lightly packed and uncooked.
- Place shredded carrots in a large bowl with 1/4 cup of water and cover with a plate and microwave on high for 5 minutes, then drain out excess water and set aside.
- The carrots should measure about 1 1/2 cups once cooked.
- Meanwhile, cut mango and process or blend (without the pit, of course) until smooth puree.
- Measure out 1/2 cup of pureed mango and reserve the rest for other use (dessert sauce, smoothie, daiquiri, food fight, etc.).
- Next, process or blend crushed pineapple; measure out 1/2 cup and set aside.
- Into large mixing bowl, add brown sugar, eggs and oil; mix well.
- Stir in 1/2 cup mango puree, 1/2 cup pineapple puree, vanilla, spices and carrots.
- Slowly add flour, baking powder and baking soda and mix just until blended.
- Stir in coconut, dates and walnuts, and transfer to spring form pan.
- Bake for 60 minutes or until toothpick inserted in center comes out clean.
- Let cool completely, then frost with Dream Please Icing.
- DREAM PLEASE ICING:.
- In medium bowl, mix all ingredients together until well blended.
- Once cake has cooled completely, frost away.
Nutrition Facts : Calories 749, Fat 34.8, SaturatedFat 12, Cholesterol 87.2, Sodium 565, Carbohydrate 103.9, Fiber 4, Sugar 68.3, Protein 9.1
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