Vegan Carrot Cake
Vegan Carrot Cake

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan carrot cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Carrot Cake is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Vegan Carrot Cake is something that I’ve loved my entire life.

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To get started with this recipe, we must prepare a few components. You can have vegan carrot cake using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegan Carrot Cake:
  1. Prepare 3 cups all-purpose flour
  2. Prepare 2 cup granulated sugar
  3. Prepare 1/3 cup vanilla plant-based protein powder
  4. Prepare 1 teaspoon salt
  5. Prepare 1 teaspoon ground cinnamon
  6. Prepare 1 teaspoon pumpkin pie spice
  7. Get 2 teaspoon baking soda
  8. Take 1 1/2 cups walnuts
  9. Get 2/3 cup vegetable oil
  10. Make ready 2 cup cold water
  11. Prepare 2 tablespoons apple cider vinegar
  12. Get 2 teaspoons vanilla
  13. Take 2 cups chopped carrots
  14. Prepare Vegan Cream Cheese Frosting:
  15. Get 8 0 z container vegan cream cheese
  16. Take 1/2 cup vegan butter
  17. Take 2-3 cups powdered sugar
  18. Get additional walnuts for garnish

Seriously the best vegan carrot cake ever! 😍 This homemade cake is sweet, spiced, fluffy, moist and filled with flavors of cinnamon, nutmeg and pecans with a smooth vanilla frosting on top! It also has a beautiful deep orange color. 💕 For this vegan carrot cake, you'll need two mixing bowls and cake pan (s). In the first bowl, mix together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In the second bowl, whisk together the egg replacer (more on that later) and water, oil, vanilla, crushed pineapple, and finely shredded carrots.

Instructions to make Vegan Carrot Cake:
  1. Heat your oven to 350Spray two round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.
  2. Combine in a large mixing bowl the flour, sugar, vanilla protein powder, salt, cinnamon, pumpkin pie spice, and baking soda. Stir to combine. Set aside.
  3. Place walnuts on a baking pan and toast for 5 minutes. Be careful not to cook too long because they will burn. Remove from the oven and allow to cool before chopping. Stir half of the walnuts into the flour mixture.
  4. In a smaller bowl combine the vegetable oil, water, vinegar and vanilla. Stir to combine.
  5. Add the chopped carrots to a food processor and pulse several times to shred the carrots. Pour the shredded carrots into the vegetable oil mixture. Stir to combine. Pour this into the flour mixture. Stir until combined.
  6. Pour the batter into your prepared pans. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
  7. Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Allow the cakes to cool completely.
  8. In the meantime make your Vegan Cream Cheese Frosting by combining the vegan cream cheese and vegan butter in a mixing bowl. Mix until light and fluffy. Add the powdered sugar 1/2 cup at a time, until you reach a desired consistency, which should be spreadable but thick.
  9. Ice the top of one of the cakes. Top with additional chopped, toasted walnuts. Place the second cake on top. Cover the top cake and sides with frosting. Garnish with chopped walnuts.
  10. Recipe Notes: - You can use a 9X13 pan if you prefer that instead of a layered cake. If so, you'll need to bake the cake in a 9X13 pan for about 10 minutes longer. Be sure to use a tester in the center to see if the cake is done.

In the first bowl, mix together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In the second bowl, whisk together the egg replacer (more on that later) and water, oil, vanilla, crushed pineapple, and finely shredded carrots. Vegan carrot cake ingredients Making a traditional carrot cake egg-free and dairy-free is relatively straightforward. Unlike with eggless vegan white cake, where replacing the structure from eggs is important, carrot cakes are more forgiving. Simply removing the eggs and adding some extra leavening does the trick.

So that’s going to wrap it up for this special food vegan carrot cake recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!