I always look forward to this time of year because carrot cakes (and everything with pumpkin) is my favorite comfort food. My first time eating carrot cake (well actually zucchini cake) was in the beginning of fall a few years back in Quebec. We’ve got family there. Our host had replaced carrots with zucchinis because she had so many in her garden that she didn’t know how to get rid of it. Side note: it tastes almost the same as carrot cake and the ingredients are very similar. I remember asking her right away the recipe because her cake was scrumptious and ended up eating half of the cake on my own…
At the time, I was not really into vegan cooking. Now that I try to switch from vegetarian to vegan step by step, I can’t use her recipe anymore. I’ve found this vegan carrot cake recipe instead and added my two cents on it 🙂 !
During weekends in winter, I love it when it gets colder and when around 4pm, François and I get some jasmine tea and a slice of cake I baked in the morning. This is the kind of small things I cherish the most and which make fall and winter so much more bearable to me! Now your turn to tell me what you do to survive the colder months!!
Serving: 6 to 8 people
Timing: preparation: 30 minutes , bake time: 1 hour
– 2 big or 4 small carrots, finely grated
– 1 cup chopped walnuts
– ½ cup brown sugar
– 1 ripe banana, mashed
– 1 ½ cup all-purpose flour
– 1 cup quick-cooking rolled oats
– 2 tsp baking soda
– 1 pinch of salt
– 1 tsp ground cinnamon
– 1 tsp ground ginger
– ½ cup nondairy milk (I used coconut milk for this cake because I had one pack opened)
– ½ cup canola oil
– 1 tsp vanilla extract
– 1 tsp apple cider vinegar
– 1 can coconut milk, 398ml (place it in your refrigerator the night before so that the coconut water separates from the cream)
– 3 tbsp. powdered sugar
– 1 tsp pure orange extract
Start by preheating the oven to 400°F (200°C).
Pour into a large mixing bowl the grated carrots, the chopped walnuts, the sugar, the ripe banana, the oats, the flour, the baking soda and the pinch of salt.
Add the ground cinnamon and the ground ginger.
Wisk in the nondairy milk and the canola oil. Then add the vanilla extract and the apple cider vinegar.
Mix briskly everything until you obtain a smooth texture.
Pour the batter into a 7×2 ¾’’ springform cake pan that you previously oiled with canola oil.
Place in the oven and bake for 50 minutes to one hour.
Allow the cake to cool down entirely.
Meanwhile prepare the frosting.
In a large bowl, mix together the coconut cream, powdered sugar and orange extract with a cooking whisk. Place in the refrigerator for 15 minutes.
Remove from the mold and place the cake on the side on a wooden board. Cut in halves.
Add half of the frosting preparation on top of this first cake layer. Add the second layer on top and finish off the frosting preparation for the top of the cake.
Have some fun and decorate the top of the cake with fresh fruits, sugared stars (I spent at least 20 minutes sorting the orange ones out!!).
Enjoy and don’t forget to leave me a comment in the section down below!