Look no further your carrot cake recipe search is over!
Now with Shelf Stable Cream Cheese icing~ this one just keeps on winning!
There’s no refrigeration required because there is not a stitch of vegan cream cheese needed!
Both the recipes for the cake and the cream cheese icing are one bowl mixes and no mixers required!
Pineapple and toasted coconut for a tropical flare
Or use the traditional measurements listed below for walnuts and raisins!
Bake this batter into cupcakes, sheet cakes, layers cakes and even loaves!
You will get almost 24 cupcakes out of this recipe!
Just fill cupcake liners 3/4 full and bake at same temperature but for maybe just about 18-25 minutes?
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Notes for Success:
For the traditional version you will substitute walnuts and raisins for the pineapple and coconut listed below
My preference is to use unsweetened coconut so as not to add more sugar to the actual batter
But if you cannot find unsweetened coconut don’t worry, it will not greatly effect the recipe
I have had good results when substituting gluten free flour (specifically Bob’s Red Mill )
Additionally I have learned that by allowing the batter to sit for about 30 minutes before baking a gluten free recipe will help the final texture
As well as baking for an additional 10 or so minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using!
Changing Pan Sizes
This recipe makes 1- 9″ x 9″ Cake layer or 2-8″ Layers or 3- 7″ layers
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL!
Tropical Carrot Cake Recipe
Ingredients
For the Carrot Cake Recipe:
- ¾ cup Vegetable Oil (177ml)
- 1 cup Granulated Sugar (200g)
- ¾ cup Plant Milk (177ml)
- 2 Tbs Orange Juice (30ml)
- 1 Tbs Orange Zest
- ¼ teaspoon Salt
- 2¼ cups All Purpose Flour (280g)
- 1 teaspoon Baking Powder
- 1½ teaspoons Baking Soda
- 1½ teaspoons Ground Cinnamon
- 2 cups Shredded Carrots (250g)
- ¾ cup Crushed Pineapple drained
- ½ cup Unsweetened Coconut lightly toasted
For the Icing
- 1 Recipe Recipe 2-2-2 Cream Cheese Icing
Instructions
- Preheat your oven to 350°F & prepare an 9" x 9" cake pan with parchment paper lining & pan grease
- Lightly toast the coconut in a single layer on a sheet pan in the oven for 5-10 minutes
- In a large bowl combine the sugar with the plant milk, oil, orange juice, zest & salt & whisk smooth
- Sift together all of the dry ingredients directly into the sugar/oil mixture in the bowl & whisk smooth
- Fold in the carrots, pineapple & coconut & mix smooth
- Pour the batter into the prepared pan & bake immediately. Approximately 30 minutes or when the cake is springy to the touch when you gently press the center
- Cool in the pan until then flip out onto a cooling rack to cool completely
- Meanwhile prepare the cream cheese icing according to the recipe on that post
- Assemble the cake as shown in the video or as you desire
If I don’t want to use flax seeds and toasted coconut in my batter mix what can I use to substitute please?
I am vegan and always looking for secret ingredients to make it better. From King Arthur’s cooking tips I found that Clearjel is one of these. But unlike with egg based cakes (eg they use 1 tblsp per cup flour), for vegan cakes I use only 1 tablespoon for 2 cups of flour. That works great. It holds the water from breaking and maintaining moisture after baking, but use too much and the cake goes soggy. It can also be used to stabilize icing.
I have never used powdered lactic acid. If I use the acv, will it make it runny or do I add just a tad more powdered sugar? Sounds like the lactic acid will give it a more tangy taste like cream cheese though. Thanks
It’s true I prefer the lactic for a more authentic taste, but ACV works great! No need to adjust anything it’s a small amount!