Preheat the oven to 350 ºF. It always bakes up perfectly and everyone loves it. Then, switch to a paddle attachment (skip this step if not using a stand mixer) and mix on low speed for 1-2 minutes. Refrigerate to chill before frosting. If you reduce the amount of oil in this recipe, be sure to line the bottom of the pan with parchment as well. Vegan Carrot Cake […] Easy Vegan Instant Pot Chocolate Cake | Simply Plant Based Kitchen - […] Healthy Vegan Carrot Cake […] use any gluten-free flour mix if needed and add 1 tsp of xanthan gum if the mix doesn't contain any. Spread with, 1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice, 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean), Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar, Kale and Farro Salad with Orange-Avocado Dressing, Almond-Oat Cookie Bars with Pumpkin Frosting. Jan 8, 2019. Bake for 40 to 45 minutes or until golden. made with every-day ingredients that you can find at your local grocery store. Get inspired! (Add nuts and raisins at this time if you choose.). (It costs about $75 to make a cake that served 70 people – that included the cake pan rental and cake stand which I bought). If I make this for a party or for kids who may be a little picky, then I just leave it plain. , Vegan Aquafaba Italian Meringue Buttercream. You can also line the bottom of your pan with parchment paper. Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. My variations: added walnuts and used only 1 cup of cane sugar. The cake will keep for up to five days and tastes even better the day after it’s made. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar. Bake your cake until it dry on the top and a toothpick inserted in the center comes out clean. I rented 3 large cake pans from my local cake store and baked 3 incremental sizes of these very large cakes a week before the wedding and then froze them. Prepare your baking pans by spraying them with oil, then placing a cut piece of parchment paper to fit the bottom on the pan. Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying. Divide the cake between the prepared pans and gently spread the batter to fill the pans and flatten the top. Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. You simply need to swap out the flour for a gluten-free flour mix. Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Subscribe for My Free Vegan Staples eBook! Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. The Best Vegan Carrot Cake. I have made it with many different brands over the years and they all work well. Getting started on a plant-based diet or looking to refresh your eating habits? Mix the vegan butter and cream cheese together with a handheld mixer or with the whisk attachment of a stand mixer until they are creamed and fluffy. Frost with my homemade vegan cream cheese frosting or my vegan buttercream frosting. 8. Once the frosting is as firm and sweet as you like it (it will firm up more when refrigerated), turn the mixer on high and let mix for a few minutes for a smooth and fluffy frosting. You can use it to make cupcakes, sheet cakes or sturdy layered cakes. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using). Simple vegan comfort foods that get everyone to eat their veggies. Be sure to preheat your oven and don't put the cake in until it has reached 350. Don’t over mix the batter. The brand I use is Ener-G and I buy it from my local grocery store. What you will need to make a vegan carrot cake and why: work best, but you can also make it easy and use store-bought frosting – most varieties of Pillsbury and Duncan Hines are vegan. You have been successfully subscribed. moist, yet firm enough to hold up in layered cakes. Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips. Peel off the parchment paper from the bottom of the cake, then flip upright on a cooling rack and let cool to room temperature. I made it into a loaf using the 2 x 8 inch recipe and baked it for about 80 minutes and it was so good we devoured half of it when it came out of the oven! You don’t want a big chunk of carrot in your cake. https://www.forksoverknives.com/recipes/vegan-desserts/vegan-carrot-cake Want to make your carrot cake into a fun shape for Easter? Cover and blend until smooth. Just wanted to say this vegan carrot cake recipe Is FANTASTIC! Remove from the pan; cool on a wire rack. It also freezes well. September 30, 2020 at 9:54 am. Also try the popular Healthy Carrot Cake Cupcakes If the mix doesn’t contain xanthan gum, you can add 1 tsp of xanthan gum to help it bind together better. Bake at 325°F for 45 -50 minutes until the top is dry to the touch and springs back up when pressed slightly. The best egg replacement for this vegan carrot cake recipe is a powdered egg replacer. Thanks for this recipe, it will be my go-to! Use a food processor to chop your carrots to save time and effort – and keep your hand from hurting from all that grating. Bake at 375°F for about 22 minutes until the top is dry to the touch and springs back up when pressed slightly. Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves. Transfer the date mixture to the blender. or 1 cup white and 1 cup brown sugar. 8oz (1 cup) vegan butter, softened (use the kind in a stick, not tub), 28-32oz (7-8 cups) powdered sugar, sifted. Allow cooling on a rack for about 15-20 minutes before inverting to remove the cake from the pans, and allow them to cool completely before frosting. Once the oven has preheated, add the plant milk, oil, apple cider vinegar, and vanilla extract and mix in with a wooden spoon so that it is mostly combined. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. any neutral-flavored oil will work. Should I add nuts and/or raisins to the carrot cake? When my husband and I got married 17 years ago, it was nearly impossible to find a vegan wedding cake, so I decided that I would bake my own. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. Reply. For a classic carrot cake, use my authentic tasting vegan cream cheese frosting recipe. For a classic carrot cake, use my authentic tasting, How I made a vegan wedding cake with this recipe…, The Best Gluten-Fre Vegan Chocolate Cupcakes, dairy-free carrot cake, egg-free carrot cake, vegan carrot cake. By the evening, the cake was perfectly thawed. Bake at 350°F (177°C) for about 40 minutes until a toothpick inserted it the center comes out clean. dairy-free, egg-free, and can easily be made gluten-free and nut-free too. Add the vanilla extract and mix it in. Transfer to a large bowl. Place the cakes on cardboard rounds and wrap them in plastic wrap. You’ll LOVE this carrot cake recipe because it’s …. Let cool in the pan for 5-8 minutes, then gently turn out of pan. If you’re looking for a truly show-stopping vegan Easter dessert that’s easy to make and guaranteed to wow both vegans and omnivores, this is absolutely the recipe you should choose – because it comes out perfectly every single time!. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan). No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. Came out moist and delish. Make it lower fat by using 1/2 cup oil and 1/2 cup apple sauce or crushed pineapple. Discover hundreds of chef-created whole-food, plant-based recipes, updated weekly. Thank you! Preheat the oven to 350°F. Let the cupcakes cool completely before frosting. Allow your cakes to cool completely before frosting. Allow to cool on a rack for about 15-20 minutes before inverting to remove the cake from the pans. Pour the batter into the prepared cake pans filling them about 3/4 of the way full to leave plenty of room for them to rise. The cake will keep for up to five days and tastes even better the day after it’s made. One Bowl. Fold in the grated carrot and chopped walnuts (if using). By Cathy Fisher, Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life. Set aside. * Percent Daily Values are based on a 2000 calorie diet. Monica says. I hope you will enjoy this easy and yummy vegan carrot cake, here is the recipe: Vegan Carrot Cake Recipe Ingredients: 2 peeled and grated carrots 1/2 cup applesauce 70 grams / 1/3 cup demerara sugar 1/2 cup vegetable oil 1 teaspoon cinnamon 1 cup flour 1 tablespoon baking powder. Pour all of the cake batter into an oiled and lightly floured sheet pan. You can learn more about how we use cookies to improve your experience here. You can add nuts or raisins if you would like, or just leave them out for a simple cake. Be sure to preheat your oven and don’t put the cake in until it has reached 350° F. Grease your cake pans before adding the batter. You can also use coconut sugar or Sucanat. No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. I knew that this carrot cake recipe never failed me, so I was sure that it would work well. It also freezes well. Connect with me on Facebook and Pinterest too! Spread the cake with Vanilla Frosting (if using). This recipe has no strange or hard to find ingredients, just simple things you can buy at your local grocery store. Pour the batter into cupcake liners that have been placed in a muffin tin. For a. It always bakes up moist and delicious with just the right amount of spices. In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the date mixture to the oat mixture in bowl; stir just until combined. It’s really up to you. Chop or grate the carrots into small pieces and set them aside. Add the wet ingredients to the dry ingredients and stir with a whisk. Download our practical guide to long-term success. Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. Use right away, or refrigerate briefly for to firm up before using. Some dry patches are ok. (Add nuts and raisins at this time if you choose.).

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