Vegetarian Carrot Cake Recipes

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VEGAN CARROT CAKE



Vegan Carrot Cake image

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

1/2 cup unrefined coconut oil, melted and cooled slightly, plus more for greasing the pans
1 1/3 cups raw walnuts halves
3 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/4 cups vegan cane sugar
1 cup unsweetened almond milk
1/2 cup applesauce
2 teaspoons pure vanilla extract
2 1/4 cups shredded carrots (about 6 medium carrots; 12 ounces)
8 ounces vegan cream cheese, such as Kite Hill Dairy Free Plain Cream Cheese, softened
1/2 cup (1 stick) vegan unsalted butter, such as Earth Balance Vegan Buttery Sticks, softened
1 teaspoon pure vanilla extract
Pinch kosher salt
3 cups vegan confectioners' sugar
3 tablespoons cornstarch

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.

VEGAN CARROT CAKE



Vegan Carrot Cake image

This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!

Provided by cris ryan

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h

Yield 24

Number Of Ingredients 14

2 cups whole wheat flour
¼ cup soy flour
1 ½ tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch
½ teaspoon salt
1 ½ cups hot water
¼ cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
¾ cup dried currants
6 carrots, grated
½ cup blanched slivered almonds

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.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 32.2 g, Fat 2.1 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 278.6 mg, Sugar 22 g

VEGAN CARROT CAKE



Vegan carrot cake image

Give free-from baking a go with this easy vegan sandwich cake - an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Number Of Ingredients 19

4 sachets (200g) creamed coconut
1 tbsp lemon juice
2 tbsp cashew nut butter
50g icing sugar
60ml oat milk
250ml jar coconut oil , melted
300g light brown sugar
1½ tsp vanilla essence
210ml dairy free milk , we used oat milk
420g plain flour
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp cinnamon , plus extra cinnamon to decorate
1 tsp ginger
1 tsp ground nutmeg
1 orange , zest only
4 medium carrots , grated (you want 270g grated weight)
75g chopped walnuts , plus extra to decorate
edible flowers (optional)

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.

Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.45 milligram of sodium

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