Vegan Carrot Cake!

From the cooking class a few weeks ago all about carrots, it was clear that the Carrot Cake with Maple Frosting was the winner. This cake (or cupcake) is so full of goodness that it ALMOST qualifies as a muffin: nuts, coconut, carrots, raisins, flaxseeds… But the frosting seals the deal and makes it a perfect afternoon treat alongside tea, coffee, or warm apple cider.

beautiful, right? add some extra toppings to up the cute factor.

Carrot Cake with Maple Cream Frosting

3 Tablespoons ground flaxseeds
1 Tablespoon egg replacer powder
½ cup apple juice
¼ cup liquid coconut oil
¼ cup maple syrup
⅓ cup packed brown sugar
2 teaspoons vanilla extract
¾ cup whole wheat pastry flour
¼ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
pinch sea salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup shredded carrots
½ cup shredded coconut
½ cup raisins
½ cup ground walnuts
Maple Creme Frosting
½ cup non-hydrogenated vegetable shortening, room temperature (regular or vegan)
¼ cup vegan margarine, room temperature
2 teaspoons vanilla extract
1 teaspoon maple flavor (or more vanilla)
1-2 cups powdered sugar, sifted

the batter is very thick, because it’s full of all that good stuff!
  1. For the Cake: Preheat oven to 350º and line a square or round cake pan with parchment paper. Lightly grease sides and bottom with coconut oil. Alternatively, line 12 muffin cups with paper liners.
  2. In a medium bowl whisk together flaxseeds, egg replacer, and apple juice until gooey. Let stand one minute. Whisk in coconut oil, maple syrup, brown sugar, and vanilla extract.
  3. In another large bowl sift together flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients into wet, and stir until combined.
  4. Add carrots, coconut, raisins, and walnuts. Stir gently to combine. Batter will be quite thick.
  5. Pour batter into prepared cake pan and smooth top of batter evenly. Bake for 30 minutes, or until a toothpick comes out clean from the center. Let cool for 15 minutes in pan before moving to cooling racks.
  6. For the Frosting: In a large bowl whisk together shortening, margarine, vanilla extract, and maple flavor until smooth. Add powdered sugar in increments and whisk until a smooth but firm frosting has formed. Add more powdered sugar or a few drops of soymilk if needed for texture.

Yields: 8-10 servings of cake, or 12 cupcakes

one finished cake; looks cute as a layer cake, but works best as a single layer since the cake is a bit crumbly.
this also makes vegan carrot cake cupcakes!
one slice of pretty layered cake; it’s true, some of the inside broke off! so much for my photo shoot!

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About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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