Our family LOVES the carrot cake at Aux Vivres, this cake comes close, or might be even better! It’s moist and delicious, plus it feels somewhat healthy since it has carrots and walnuts in it. I found this recipe in a cookbook that Shannon got me for my birthday one year; The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz. It’s filled with great recipe ideas for every holiday. Last year I served some of my non-vegan family members Thanksgiving Burgers from this cookbook, and they loved it! I just made the Carrot Cake last week for my husband’s birthday, it was gobbled up in no time!

Classic Carrot Cake

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Ingredients

  • 2 cups all purpose flour

  • 1 tbsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup nondairy milk

  • 2 tbsp ground flax

  • 1 1/2 cups granulated sugar

  • 1/2 cup olive oil

  • 1/2 cup unsweetened applesauce

  • 2 tsp vanilla extract

  • 3 cups shredded carrots

  • 1 cup coarsely chopped walnuts

  • 1 cup raisins

For the frosting

  • 3 cups powdered sugar

  • 1/2 cup refined oil, melted

  • 2 tbsp fresh lemon juice

  • 2 tbsp nondairy milk

  • 1/2 tsp vanilla extract

  • salt

  • 3 tbsp shredded coconut or chopped walnuts for garnish

Instructions

  1. Make the Cake: Preheat the oven to 350F. Lightly grease a 9x13 inch baking pan or two 9 inch round baking pans.

  2. Sift the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into the mixing bowl.

  3. In another large mixing bowl, beat together the milk and flaxseed until smooth. beat in the sugar, oil, applesauce, and vanilla until well combined.

  4. Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in the carrots, walnuts, and raisins.

  5. Pour the batter into the prepared pan(s) and bak until a knife inserted in the middle comes out clean, 40 to 45 mins for a sheet pan or 32 to 35 minutes for cake pans. Transfer to a cooking rack to cool completely before frosting.

  6. Make the frosting; In a medium mixing bowl, blend the powdered sugar, melted oil, juice, milk, ,vanilla, and a pinch of salt with a hand mixer on low speed until incorporated. Turn the mixer to medium-high speed and continue to blend until smooth. Refrigerate for 30 mins.

  7. Whip the chilled frosting on medium-high speed until light and fluffy.

  8. Frost the cake; For a sheet cake: Using a spatula or spoon, spread the frosting over the cake. Sprinkle with the coconut or walnuts. Cut into squares and serve.

  9. For a layer cake; Using a spatula or spoon, frost the top of one cake with half of the icing. Place the second cake on top and frost the top with the rest of the icing. Sprinkle with the coconut or walnuts.Cut into wedges and serve.

Bon appétit!

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