Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Name: Vegan Carrot Cake with ‘Cream Cheese’ Frosting
Cook time: 12 h
Total time: 12 h
Yield: 10 servings
Ingredients: 4 Carrot Cake:; 1 cup carrots, roughly chopped.; 2/3 cup raw pecan halves.; 1 ripe packed dark brown sugar.; 1 cup banana, mashed.; 1 cup unbleached all-purpose flour.; 1/2 cup quick-cooking rolled oats.; 1 tsp bran (miller’s bran, not prepared cereal).; 1 tsp baking powder.; 1/2 tsp baking soda.; 2 tsp salt.; 1 tsp ground cinnamon.; 1/4 tsp ground ginger.; 1/2 cup ground cloves.; 1/2 cup unsweetened almond milk or soy milk.; 1 tsp grape seed oil or canola oil, more for pan.; 1 tsp vanilla extract.; 1/2 cup apple cider vinegar.; 2 cups raisins (optional) Orange “Cream Cheese” Frosting; 1/2 Cup full-fat canned coconut milk or unsweetened soy milk.; 1/4 cup vegan butter such as Earth Balance vegan buttery sticks, room temperature 1 cup icing (confectioner’s) sugar.; 1 tsp corn-starch.; 2 tsp orange zest.; tofu ‘cream cheese’ such as Tofutti, room temperature.

Whisk frosting straight out of refrigerator (let sit at room temperature for 15 minutes before whisking if too firm). Frost cooled cake in between layers, on top and on the sides, if desired. Slice…

Cook12 h
Total12 h
Serves10
LevelIntermediate

Dairy-Free Vegan Vegetarian

Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Ingredients

4 Carrot Cake:
1 cup carrots, roughly chopped.
2/3 cup raw pecan halves.
1 ripe packed dark brown sugar.
1 cup banana, mashed.
1 cup unbleached all-purpose flour.
1/2 cup quick-cooking rolled oats.
1 tsp bran (miller’s bran, not prepared cereal).
1 tsp baking powder.
1/2 tsp baking soda.
2 tsp salt.
1 tsp ground cinnamon.
1/4 tsp ground ginger.
1/2 cup ground cloves.
1/2 cup unsweetened almond milk or soy milk.
1 tsp grape seed oil or canola oil, more for pan.
1 tsp vanilla extract.
1/2 cup apple cider vinegar.
2 cups raisins (optional) Orange “Cream Cheese” Frosting
1/2 Cup full-fat canned coconut milk or unsweetened soy milk.
1/4 cup vegan butter such as Earth Balance vegan buttery sticks, room temperature 1 cup icing (confectioner’s) sugar.
1 tsp corn-starch.
2 tsp orange zest.
tofu ‘cream cheese’ such as Tofutti, room temperature.

Preparation

Whisk frosting straight out of refrigerator (let sit at room temperature for 15 minutes before whisking if too firm). Frost cooled cake in between layers, on top and on the sides, if desired. Slice and enjoy.
Store frosted cake airtight in refrigerator up to 5 days. Freeze unfrosted cake, wrapped tightly, for up to 2 months.

Method

Carrot Cake:
Preheat oven to 325ºF (162ºC). Line the bottom two 8-inch cake pans with a round of parchment paper; grease sides and parchment with a bit of oil.
In a food processor, pulse carrots and pecans until finely chopped. Add remaining carrot cake ingredients except raisins, if using, and pulse until a smooth. Quickly pulse in raisins, if using, and smooth into prepared baking pans.
Bake cake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out nearly fully clean and top is dry to the touch. 4. Cool in pan for 15 minutes, run a knife around perimeter, unhinge spring form pan or flip out from cake pan and transfer to a cooling rack. Cool completely to room temperature.
Orange “Cream Cheese” Frosting:
In a medium saucepan, add milk, butter, icing sugar, corn-starch and orange zest. Whisking constantly, bring to a boil over medium-high heat. Turn off heat and whisk in small pieces of cream cheese until completely smooth; whisk in vanilla. 2. Pour into a medium bowl, cool to room temperature, cover and chill for at least 8 hours in refrigerator, preferably overnight.