Vegan Carrot Cake

As the days are getting colder and fall is fast approaching, I have had a hankering for fall flavors...and a fall-spiced carrot cake has been on the list.  I try to bake vegan for the health reasons, plus the added bonus is that it usually includes ingredients that I have on hand already in my pantry.  No need to run out to buy butter or eggs...how convenient!  I tried this vegan carrot-cake recipe and it was delicious!  I made a cake out of it (like the one pictured above) for a friend's birthday which turned out beautifully.  It smelled so good and I had some extra ingredients left over so I decided to make a batch of cupcakes for our family.  My son had a wonderful (and educational) time helping me make it...and of course helping me eat it :)  Try this recipe out today.  You will LOVE it!

Ingredients:

2 1/2 cups flour 

1 tsp salt

2 tsp baking soda

4 tsp baking powder

1 Tbsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

3 Tbsp egg replacer (I used Ener-G brand.  You could also probably use a chia or flax egg (1 Tbsp flax meal/chia seeds + 3 Tbsp warm water, mix and let sit for 5 min then put into recipe)).

2 cups light brown sugar

1 cup vegetable oil

1 cup almond milk (or soy)

1 cup unsweetened applesauce

3/4 pound of carrots, finely grated (I had a bag of already shredded carrots that I used instead of grating my own.  I used 3 cups of shredded carrots and I chopped them up a bit more.)

1 cup walnuts or pecans, chopped

1 cup seedless raisins (I used golden and regular raisins)

unsweetended coconut for decorating top of cake (optional)

Frosting: 

For convenience, I used Duncan Hines Cream Cheese Frosting (it was dairy/egg free.  I used about 1 and 1/4 cans of the icing and I did not ice the sides of my cake), but here is a recipe I found for a DIY dairy-free cream cheese frosting:

12 Tbsp Earth Balance buttery spread, chilled and cut into pieces

1 1/2 lb soy cream cheese, cold

1 1/2 cup powdered sugar

1 tsp vanilla extract

Directions:

Preheat oven to 350 and lightly grease 3 (9-inch) round cake pans; set aside.

For the cake, put flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and egg replacer into a mixing bowl and whisk together to blend.

Put sugar in a separate large mixing bowl and whisk in oil, almond milk, and applesauce.  When fully combined, add almond milk mixture to flour mixture and mix just until smooth.  Fold in carrots, walnuts, and raisins.

Divide batter evenly between the prepared cake pans.  Bake for 25 minutes, or until the center springs back gently when pressed.  Remove from oven and transfer to racks to let cool completely.

If you wish, you can make your own frosting at this time.  Beat margarine in a large bowl with an electric mixer on medium speed for 3 minutes.  Add cream cheese in pieces and mix until thoroughly blended.  Slowly add sugar and vanilla and mix until blended.  Increase mixer speed slightly and continue mixing for 2-3 minutes, until light and fluffy.  Cover and set aside until ready to use.

Place a cake layer, bottom side up, on a cake plate or pedestal.  Spoon one-quarter of the frosting onto the top and spread it evenly.  Place a second cake layer, bottom side down on top of the first and spread with an equal amount of frosting.  Place the final cake layer, bottom side down on the top of the others and frost the top (and sides if you wish) with remaining frosting.  

For decoration, top the cake with some toasted coconut.  Take a few handfulls of unsweetened coconut and place in a non-stick skillet on low-medium heat.  Stir frequently until coconut begins to lightly brown.  Careful, coconut will burn quickly.  Top cake with a sprinkle of the toasted coconut.

Cover and chill until ready to serve or set aside to let set for 30 minutes.  Slice and enjoy!

Recipe adapted from: http://www.wholefoodsmarket.com/recipes/2052