Things have been CRAZY. Crazy good – but crazy. When I started this blog, it was more for myself – to keep track of recipes I enjoyed making and to share them with anyone who may be interested. Of course, I work full time, I take classes part time, I do photography as a hobby and above all I am a mom to 3 and wife and all of that great stuff. I am fortunate to have the opportunity to explore my hobbies – but over the last couple of weeks I have just been so busy with everything else that balancing all of it was just not going to happen. So yes, it has been a minute – but I am BACK. With Carrot Cake.
This Carrot Cake exceeded all of my expectations. I don’t know about you, but vegan and cream cheese – just normally don’t go hand in hand. It takes some experimenting to get that perfect cream cheese flavor – and thankfully that experiment had already been completely rocked by Ali at Gimme Some Oven . When I landed on her Carrot Cake – I fell in love at first site. Her pics captured – moist cake, creamy frosting and carroty orangeness that screamed “MAKE ME AND EAT ME!” So I did.
I was so excited to make this cake, that I regrettably took just this one picture during prep. I was going to retrace my steps and take additional photos, but for one – I didn’t have the spare time, and two – I figured, well THIS is what this cake is all about anyways! Carrots!
While the cake is delicious, the cream cheese frosting will be a staple in our house. After mixing the frosting ingredients in the food processor, I popped the top off and just stared in awe. It was smooth, creamy and looked like the cream cheese frosting I grew up with. Not what I expected from a vegan recipe. Yes – I have faith in most of the recipes I try, but sometimes, there are somethings that still surprise you – and this was one. I immediately stuck my finger in to taste (don’t tell the people I fed this to) and I was AMAZED. It is SO GOOD. So obviously I grabbed a knife and had more. Don’t judge me.
So, many thanks to Ali – I have adapted the recipe below from Gimme Some Oven .
- 4.5 cups all-purpose flour
- 2½ tsp baking powder
- 2½ tsp baking soda
- 2 TBS ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- 2 tsp sea salt
- 2 cups organic granulated sugar
- 2 cups organic brown sugar
- 8 flax eggs*
- 1½ cups vegetable oil
- 2 lbs carrots, shredded
- 8 cups powdered sugar
- 1½ cups vegan butter
- 3 TBS Unsweetened Almond Milk
- 1 TBS apple cider vinegar
- 2 tsp vanilla extract
- 1 tsp fresh squeezed lemon juice
- pinch of sea salt
- *1/2 cup ground flaxmeal mixed into 1 1/12 cups water. Place in refrigerator for 10 minutes, remove and stir, and place back into refrigerator for an additional 5-10 minutes.
- Preheat oven to 350 degrees and grease (2) round 9 inch baking pans - set aside
- Prepare flax eggs, if you haven't already - and place in refrigerator
- In large bowl, mix together the dry ingredients, including: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and sea salt. Set aside.
- In a food processor, add sugar, brown sugar and flax eggs and start to process
- While food processor is running, stream oil into the chute and continue to process until mixture is light and fluffy
- Add shredded carrots and pulse 3-4 times, until most carrots are cut into the mixture
- Mix wet ingredients into dry ingredients and stir until mixture is combined
- Pour batter into prepared pans, splitting evenly between the 2 pans
- Bake at 350 degrees for 25 - 30 minutes, or until a fork inserted into the center comes out clean
- Let cakes cool completely before frosting
- Once cooled - transfer cakes from pan to plate and frost as desired (My personal favorite is icing in between the layers and across the entire cake. And licking the bowl after)
- After wiping clean the food processor - combine all frosting ingredients in the bowl and mix until smooth consistency
- Adjust thickness/thinness by adding additional powdered sugar or almond milk as needed