BY Follow Your Heart
| Moderate | Vegan
Vegenaise Carrot Cake
INGREDIENTS
Cake
- 3 cups all-purpose flour
- 1 cup organic brown sugar
- 1 cup organic white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1 tsp salt
- 1 cup Follow Your Heart Original Vegenaise
- ½ cup applesauce
- 1 cup almond milk
- 1 tbsp pure vanilla extract
- 3 cups grated carrots (about 3-4 large carrots)
- 5 tbsp chopped crystalized ginger (more for decorating, optional)
- 1 cup chopped walnuts, optional
Frosting
- ½ cup vegan butter (room temperature)
- 8 ounces Follow Your Heart Dairy-Free Cream Cheese
- 1 tsp pure vanilla extract
- 4 cups powdered sugar, more if needed
INSTRUCTIONS
Cake
- Preheat the oven to 350° F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
- In a large bowl, add all the dry ingredients and whisk well.
- Add Vegenaise, applesauce, almond milk and vanilla into the bowl and mix until combined with a large spoon. Now fold in the grated carrots, chopped crystalized ginger, and chopped walnuts. Do not overmix.
- Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven and allow to cool for about 20-30 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.
- Once cooled completely, frost and decorate as desired.
Frosting
- In a large mixing bowl, add the slightly softened vegan butter with the cream cheese and beat with a hand mixer (or stand mixer) until creamy and smooth. Do not over beat or your frosting may be too runny.
- Beat in the vanilla to combine. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable. You can add a little more powdered sugar if necessary.
- At this point, if frosting still seems a bit too soft and runny for spreading, stick the bowl in the refrigerator for 15-30 minutes. Take it out, stir, and put it back in refrigerator, if necessary, until a thick consistency is reached.
Vegenaise Carrot Cake
BY Follow Your Heart
| Moderate | Vegan
