Making cake is one of my passions in life. I love being creative and love to bring these creative ideas into my soaps and food. Carrot cake is one of my favorite cakes that I love to make and here I bring another version. This cake is cholesterol free, and dairy free. I use cardamom and coriander instead of the traditional spices such as cinnamon, nutmeg and allspice. I also used applesauce to ensure a more moist cake.
3 cups whole wheat pastry flour( or use 1 ½ cups unbleached white + 1 ½ cups whole wheat pastry)
1 ½ cups turbinado sugar
1 ½ cups almond milk
½ cup vegetable oil
½ cup applesauce
1 tbsp aluminum free baking powder
½ tsp salt
¼ tsp cardamom
1 tsp coriander
1 cup chopped walnuts (use ½ in recipe and save other ½ for frosting)
2 cups carrots finely grated
Preheat oven 350 degrees. Lightly grease three 9” round cake pans and set aside.
In mixing bowl place flour, sugar, baking powder, salt cardamom, coriander and mix well. In another bowl mix together oil, applesauce and almond milk. Fold in ½ cup walnuts and carrots. Bake for 30 minutes or until toothpick inserted comes out clean. Remove from pans and cool on wire rack completely. Then frost.
Dry cake ingredients
Wet cake ingredients and carrots and walnuts
Folding in carrots and walnuts
Cake in pans
Cakes in the oven
Vegan cream cheese frosting
1 8 oz container of non-dairy cream cheese (I used Tofutti brand)
1 ¼ cup soy butter
2 cups powdered sugar (I used turbinado sugar and blend in high speed blender)
1 Tbsp vanilla
1 tsp almond flavoring
Beat cream cheese, butter, vanilla, and almond until light and fluffy. Gradually add 2 cups of powdered sugar. Place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon ¼ of the frosting onto cake and spread evenly. Do the same for second layer. Place final cake layer on top and frost top and sides. Set aside for 30 minutes so it can set or cover and chill until ready to serve.
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