Cakes, Desserts, Recipes

Carrot Cake

A vegan option

This is a very special recipe for us.

It was one of the first items we sold at farmers markets and we developed a meaningful fan base around it. We started making carrot cupcakes without dairy or eggs and used vegan butter for the frosting. The momentum behind our carrot cake inspired our label. The three colored carrots on the MomoCakes label marked the beginning of a journey that we would love to share with all of you!

1/16th or 1 slice of the 8″ carrot cake
Carrot Cake

Category: Dessert

Servings: 16

Carrot Cake

Ingredients

  • Cake
  • 1 1/4 cup All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Applesauce
  • 1/2 cup Canola or Coconut Oil
  • 1/2 cup Sugar
  • 2 tsp Vanilla
  • 1/2 cup Date Paste (soak dates overnight, de-pit, and blend into a paste)
  • 1 cup Almond or Soy Milk
  • 3 cups Grated Carrots
  • Frosting
  • 1 cup Miyoko’s Cultured Vegan Butter
  • 4 cups Powdered Sugar
  • 1 tsp Apple Cider Vinegar
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract

Instructions

  • Cake
  • Preheat oven at 350 degrees F. Spray 2, 8 inch round cake pans with non-stick spray (I use coconut oil from Trader Joes). Set aside.
  • Combine flours, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
  • Using a mixer, combine applesauce, oil, date paste, sugar and vanilla. Once combined well, slowly alternate your milk of choice with the dry ingredients. Mix until just combined. Fold in grated carrots.
  • Pour the batter evenly into each cake pan. Bake for approximately 35 minutes, or until toothpick comes out clean. Allow to cool for at least 10 minutes until you transfer to wire rack. Allow to cool completely before frosting.
  • Frosting
  • Blend room temperature vegan butter, ideally with a paddle attachment if you have it. Alternate between adding the powdered sugar and the wet ingredients. Add more or less sugar and lemon juice for desired consistency.

As we mentioned, this recipe also works wonderful as cupcakes! It makes about 22-23 cupcakes and bakes for ~20 minutes. If you need a lot of frosting, you can add 1/2 cup more vegan butter and 2 more cups of powdered sugar to the frosting recipe. Add a touch more of the wet ingredients (mostly lemon juice) until you have the desired consistency. I am really happy with Miyoko’s vegan butter but perhaps you have another one you prefer. I buy mine from Trader Joe’s.

http://momocakes.org/carrot-cake/
1/16th or 1 slice of
Carrot Cake w/o Frosting

To the right is the food label for 1/16th of the cake (1 slice). This is just the cake, no frosting. I find it important to compare with the frosted cake because you can easily see that most of the added sugar comes from the frosting. The good news is you have complete control over how much frosting you want to add 🙂

1/16th or 1 slice of
Carrot Cake with Frosting

The second food label (to the left) shows the 1 slice of cake, frosted. Aside from the calorie increase, you will see the major adjustment in the saturated and added sugar.

With all of that said, this is a sweet to enjoy on occasion. Enjoy it with or without frosting- that is your choice!

xo

MomoCakes

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