Vegan Rainbow Carrot Cake Recipes

VEGAN CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
• Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

VEGAN CARROT CAKE

Steps:

• Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
• Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
• Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

VEGAN RAINBOW CARROT CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a 9-by-13-inch metal baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl.
• Whisk together the vegan cane sugar, coconut oil, applesauce, vanilla and orange zest in another large bowl until smooth. Fold in the carrots until just combined. Slowly fold in the flour mixture in 3 batches, alternating with almond milk and ending with the flour. Fold in the 1 cup walnuts.
• Pour the batter into the prepared pan and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 30 minutes, then use the foil overhang to remove the cake to a wire rack to cool completely, about 2 hours.
• For the frosting: Just before serving, beat the butter in a large bowl on medium-high speed with a handheld electric mixer until light and smooth, about 1 minute. Reduce the speed to low and add the vegan confectioners' sugar, 1/2 cup at a time, and mix until well combined after each addition. Add the vanilla and mix until combined. If the frosting is too thick, add 1 tablespoon of the almond milk at a time and mix until it reaches your desired consistency.
• Place 1/4 cup of frosting into 4 small bowls. Add 3 to 4 drops of green vegan food coloring to one bowl and mix to combine. Transfer to a small piping bag fitted with a round piping tip. Repeat with the remaining 3 bowls of frosting and the magenta, orange and yellow vegan food coloring.
• Spread the remaining white frosting on top of the cake leaving a 1-inch border around the edges. Use the colored frosting to pipe small magenta, orange and yellow carrots with green stems all over the cake. Sprinkle with the remaining finely chopped walnuts.