Vegan Carrot Cake

Once I chose to eat solely plant-based, the challenge of altering my favorite recipes became a priority. Whether main dishes, sides, or desserts, I was excited to research possible substitutes and healthier options. Carrot cake, along with cheesecake, are my two favorite desserts. The replacement of dairy products with plant-based alternatives was easy for the carrot cake; still researching recipes for a “close to the real thing” cheesecake, though. Nonetheless, this carrot cake is a delicious fall dessert as the essence of cinnamon, nutmeg, molasses, and cardamon are evident on the palette with the first bite. The preparation requires time and the use of three separate bowls, but well worth the effort. Rather than use a cake or bread pan, I usually bake the carrot cake in a fancy Bundt pan. Enjoy…

Ingredients

1 cup almond milk

1 1/2 tsp. apple cider vinegar

1 3/4 cup wheat flour

1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. baking powder

4 carrots peeled and grated

3/4 cup crushed pineapple, drained

3/4 cup raisins or craisins

1/2 cup walnuts, chopped

3/4 cup sugar

1/2 cup coconut oil

1 Tbsp. molasses

1 1/2 tsp. vanilla

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. cardamom

Directions

Preheat oven to 325 degrees F. In a large Pyrex measuring cup, whisk together almond or other non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and set aside.

Grate the carrots and add them to a small bowl. Add the crushed pineapple, raisins or craisins (depending on taste), and walnuts. Combine until thoroughly mixed.

In another large mixing bowl whisk together the sugar, coconut oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture.

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins/craisins, and walnuts.

Pour the batter into a lightly oil Bundt pan and bake for one hour or until a cake tester comes out clean. See note.

Finish with vegan cream cheese frosting (recipe below), or top with sifted powdered sugar. Sprinkle with chopped walnuts.

Cream Cheese Frosting: 8 oz. container cream cheese, 1/2 c. vegan butter, 2 c. powdered sugar, 2 tsp. vanilla. In the bowl of a stand mixer, beat the softened cream cheese, butter, and vanilla on medium high until smooth and light in color. On low speed, gradually add in the sugar and beat until fluffy.

NOTE: This cake can be baked in a loaf ban or lined cupcake tray.