A stunning and delicious oil-free plant-based and vegan carrot cake. Perfect to celebrate holidays and birthdays. *Adorn with cream cheese frosting, ermine frosting, buttercream frosting, coconut whipped cream, or pwdered sugar and fresh flowers. This cake is my favorite way to celebrate International Carrot Day, which sometimes coincides with Easter. Eat your veggies!!
2cupspeeled and shredded/grated carrots(about 4 carrots)
1cuppureed canned pineapple1½ - 2 cups chunks*
½cupraisinsoptional
½cupchopped walnuts**optional
1cupsunsweetened plant milk
¼cupmaple syrup
¼cupcoconut sugar***
1tspground cinnamon
½tspsalt
½tspground ginger
½tspnutmeg
2cupswhite whole wheat or spelt flour****
1Tbspbaking powder
1tspbaking soda
Instructions
Preheat the oven to 350° F. Lightly grease and flour three round 8 or 9” cake pans. Set aside.
In a small bowl, stir the flax meal and hot water together. Set aside.
Shred or grate the carrots in a food processor or food grater. Spoon them into a large mixing bowl. Next, process the pineapple chunks for 10-15 seconds, until it resembles a slightly chunky applesauce. Spoon the pureed pineapple into the bowl with the carrots.
Add the raisins, walnuts, maple syrup, coconut sugar, salt, and spices. Pour in the plant milk and stir well.
Add in the flour, baking powder, and baking soda. Stir just until combined.
Divide the mixture evenly between the three prepared pans and bake for 20 minutes, or until an inserted toothpick comes out clean. If using two pans, bake for 28-35 minutes. The number size of your pan will determine how long these layers will take. You should smell the carrot cake when it’s ready. Then wait 1-2 more minutes. Use an inserted toothpick to ensure the centers are fully baked.
Remove the cakes from the oven; cool for 5-10 minutes, then run a butter knife along the edge of the pan and invert (turn over) onto a wire rack to allow the cakes to cool completely.
If desired, dust with powdered sugar and serve with edible fresh flowers and fruit. Or frost with Cream Cheese Frosting.
If frosting, wait until the cake layers are completely cool. Then, place one cake layer on a serving plate. Spread about one-quarter of the frosting evenly across the surface. Place another cake layer on top and spread one-quarter of the frosting even across the surface. Place the third layer on top of the first two and spread one-quarter of the frosting across the surface. Spread the remaining frosting on the sides.
Notes
* Pineapple adds natural sweetness, moisture, and flavor that complements the carrots well. As the instructions indicate, pulse 1½ - 2 cups canned pineapple chunks in the food processor until blended like applesauce, but not completely smooth. You can use applesauce or mashed banana instead of the pineapple.** I like using walnuts in carrot cake, but you can substitute with pecans or other nuts. Feel free to omit if you’re allergic or prefer a nut-free carrot cake.*** I like using coconut sugar; but feel free to substitute with date sugar or brown sugar.**** I prefer to use white whole wheat or spelt flour in baked goods. Both provide a somewhat neutral flavor and lighter texture than regular whole wheat flour. You can also use all-purpose flour. If you follow a gluten-free diet, use a one-to-one baking flour blend and bake the cake until an inserted toothpick comes out completely clean. It may take twice as long to bake.- To make carrot cupcakes, fill a cupcake tin and bake at 350°F for about 20-22 minutes, until inserted toothpick comes out clean.- To make a large 9×13 inch carrot cake, bake at 350°F for 40-45 minutes, until inserted toothpick comes out clean.Add-Ins: Feel free to add more raisins, nuts, or even shredded coconut.