This vegan carrot cake is deliciously moist and topped with a vanilla buttercream frosting and crushed walnuts. Perfect show-stopper cake for the Holiday season!
Carrot cake is considered a nutritious option as it incorporates vegetables into a dessert. So you are basically eating veggies so why hold back? 😉
Topped with a delicious vanilla buttercream frosting and crushed walnuts, this cake is ideal for any special occasion.
If you want to blow minds with a jaw-dropping vegan dessert that will leave both vegans and non-vegans begging for more, look no further! This recipe is a guaranteed showstopper that never fails to impress.
The holiday season is here so it’s the perfect opportunity to get baking!
How To Make Vegan Carrot Cake?
Detailed instructions and measurements can be found in the recipe card located at the bottom of the post. This is a summary of the process for the process photos.
Sift all-purpose flour into a mixing bowl and add baking powder, baking soda, and powdered spices. Mix together.
In another bowl, cream the vegan butter and sugar until fluffy then add the applesauce, oil, land grated carrot and stir it in with a spatula.
Mix the wet with the dry ingredient mix. Mix everything well and gently. Do not over-mix it. If it seems like it won’t come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrot will have released more moisture into the batter allowing it to come together into a thick batter.
Divide the batter evenly between two cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms). If you have only 1 cake pan, then pour it all in.
The cake should be baked at 180°C or 350°F for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
Prepare your frosting while the cakes are cooling.
After the cakes have cooled, frost and decorate them with crushed walnuts.
The Frosting
I frosted it with a vegan vanilla buttercream frosting. It is super delicious, so if you want to give it a try instead, then go for it. You can also choose to not frost the cake. It is divine even without it. You can also choose to go the unconventional route and top it with melted chocolate. It has to be delicious!
Baking Tips
Measure your flour: If you have a food scale then measure the flour out on a food scale for total accuracy. If you don’t have a food scale then use the ‘spoon and level’ method to measure your flour. Spoon the flour into your measuring cup and then level it off with a knife. Don’t scoop the flour and don’t pack it into your cup.
Carrots must be freshly grated. If you pre-grated carrots well ahead of time then they will have dried out a lot by the time you use them.
The walnuts: Walnuts are optional but they are really delicious both in the cake and arranged on top for decoration. You can also use chopped pecan nuts, chopped almonds, chopped cashews etc.
Gluten-free: You can make this cake gluten-free by simply switching the regular flour for a gluten-free all-purpose flour blend.
Cupcakes : This recipe adapts to 12-18 cupcakes depending on how full you make the cupcake liners.
Vegan Carrot Cake Q&A
How to make this vegan carrot cake gluten-free?
To make this cake gluten-free, you can easily substitute regular flour with a gluten-free all purpose flour blend.
Can I turn this cake into cupcakes?
Yes. This recipe can yield 12-18 cupcakes, depending on the amount of batter used for each cupcake liner.
How to store leftover cake?
The cake can be kept covered at room temperature for 3-4 days or covered in the fridge for up to a week. It can also be stored in the freezer for up to 3 months.
More Vegan Cakes
- Vegan Christmas Fruit Cake
- Vegan Gulab Jamun Cake
- Vegan Orange Cake
Best Vegan carrot Cake
Ingredients1x2x3x
For the Carrot Cake:
- 2 ½ cups All purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon Ground cloves optional
- 1 teaspoon sea salt
- ½ cup neutral oil
- 1 cup applesauce or mashed banana
- ¾ cup soy milk or any other dairy-free milk
- 1 tablespoon pure vanilla extract
- 3 large carrots grated
- ¼ cup raisins optional
- ½ cup chopped walnuts optional
Frosting Ingredients
- 1 cup or 227 grams unsalted vegan butter At room temperature
- 3 cups powdered sugar 330 grams
- 1 teaspoon vanilla extract
- 1 tablespoon soy milk or any other plant-based milk
Instructions
Dry Ingredients:
- Sift all-purpose flour into a mixing bowl.
- Add baking powder, baking soda, and powdered spices.
- Mix the dry ingredients together.
Wet Ingredients:
- In another bowl, cream oil and sugar until fluffy.
- Add applesauce, oil, and grated carrot.
- Stir the wet ingredients in with a spatula.
Combine Wet and Dry Mix:
- Mix the wet ingredients with the dry ingredients gently. Avoid over-mixing.
- If the mix seems too dry, step away for a few minutes to allow the carrot to release more moisture. This will help the batter come together into a thick batter.
Baking:
- Divide the batter evenly between two cake pans and lined with parchment paper.
- Bake at 180°C or 350°F for approximately 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans before transferring them to a wire rack to cool completely.
Prepare Frosting:
- Prepare vegan vanilla buttercream frosting while the cakes are cooling.
- Start by beating the vegan butter with an electric whisk until fluffy, then adding the powdered sugar 1 cup at a time. Once it’s all in. Add the soy milk and vanilla extract and whisk more.
- Once you get a fluffy batter, use it immediately to frost the cake or store in an airtight container in the fridge.
Frosting and Decorating:
- Once the cakes are cooled, slice and serve.
- Optionally, frost with vegan vanilla buttercream and top with chopped walnuts
Nutrition
I’m excited to share a unique recipe that combines the bold flavors of Mexican and Indian cuisines in a simple yet delicious way. My Vegan Taco Samosa Chaat brings together the savory goodness of tacos with the satisfying crispness of samosas, all topped off with zesty chaat toppings. The perfect flavor layering will make you and your close ones go back for more.
Inspiration Behind Vegan Taco Samosa Chaat
The idea for this dish came from a desire to explore the fusion of diverse flavors and textures from different culinary traditions. By combining elements of Mexican and Indian cuisines, we aim to introduce you to a new and exciting dish to try in your kitchen. It’s about pushing the boundaries and discovering delightful combinations that might surprise your palate. This Vegan Chipotle Burrito Bowl follows a similar concept!
Ingredients and substitutes
Before we get started, it’s essential to note that the success of this recipe often depends on choosing the right type of ingredients. Here’s a comprehensive list of what you’ll need:
Vegan Taco Meat:
- Firm Tofu (Best Choice): Opt for firm tofu rather than soft or silken varieties. It holds its shape better and absorbs flavors well. Substitute: If tofu isn’t available, consider using tempeh as an alternative.
- Walnuts: These provide a rich, meaty texture to the taco filling. Substitute: If you have nut allergies, you can replace walnuts with sunflower seeds or textured vegetable protein (TVP).
Samosa Dough:
- All-Purpose Flour (Best Choice): Standard all-purpose flour works best for achieving a crisp samosa shell. Substitute: If needed, you can use whole wheat flour for a healthier option, but it will result in a slightly different texture.
- Olive Oil: A neutral-flavored vegetable oil is ideal for the dough. Examples: Rapeseed oil, peanut oil, or canola oil can be used.
- Carrom Seeds/Ajwain : This spice gives the samosa shell a depth of flavor and savoriness. Substitute : You can substitute this with roasted cumin seeds or skip it completely.
Chaat Topping:
- Plant-based Yogurt: I used soy yogurt here. Substitute: You can use almond yogurt, cashew yogurt or any other plant-based alternative available to you.
- Mint Cilantro Chutney
- Tamarind Chutney
- Pico de Gallo : This is a Mexican condiment traditionally made from chopped tomato, onion, and serrano peppers, with salt, lime juice, and cilantro. Substitute : You can choose to leave it out if you don’t want to make it but the chaat won’t be the same 😉
- Chopped veggies : I used Crunchy onions, tomatoes, avocados.
- Boiled potatoes : Substitute : You can choose to use cooked kidney beans, white beans or just skip it out.
How to make Taco Samosa Chaat?
Preparing Delicious Vegan Taco Meat: The highlight of the recipe is the Vegan Taco Meat, and choosing the right ingredients is crucial. You can easily whip it up by following the instructions in the recipe card. Remember to use firm tofu for its superior texture and flavor-absorbing qualities.
Making the Samosa Dough: Creating the perfect samosa shell begins with the dough. I recommend following the steps provided in our Easy Samosa Recipe for a simple and reliable dough. Using all-purpose flour is the key to achieving a crisp and flaky texture.
Topping the Samosa Chaat: Top the Vegan Taco Samosa Chaat with Boiled potato cubes, Avocados, mint coriander chutney, Pico de Gallo, tamarind chutney, a sprinkle of red chilli powder, finely chopped onions, and chopped coriander.
Try other Indian street food recipes from the blog:
- Onion Potato Bhajis
- Easy Samosa Recipe – Baked and Fried
- Fried MoMos and spicy chutney
- Tandoori soya chaap skewers
- Vada Pav
- Smashed Potato Papdi Chaat
- Vegan Dahi Vada
- Crispy Plaintain Chips
- Baked Aloo TIkki
Vegan Taco Samosa Chaat – A Mexican Indian Fusion
Ingredients1x2x3x
Samosa Dough:
- 2 cups All purpose flour
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp Ajwain/Carrom seeds
Vegan Taco Meat:
- 1 block firm tofu
- 2 cups walnuts
- 2 tbsp dark soy sauce
- 2 tbsp tomato paste
- ½ tsp veg chicken seasoning sub with mushroom seasoning
- 1 tsp garlic powder
- ½ tsp cayenne
- 1 tsp maple syrup
- 1 tsp Oregano
- 1 tbsp Olive oil
- 1 tsp paprika
- 1 tsp water
Chaat Toppings:
- Tamarind Chutney
- Mint Cilantro Chutney
- ½ onion
- 1 tomato
- ½ cup soy yogurt
- 1 tsp chaat masala
Instructions
Taco ‘Meat’:
- Preheat the oven to 350°F/180°C.
- Add walnuts to the food processor and process into crumbles.
- Mash the tofu with a fork or a vegetable masher. Add the crushed walnuts and crumbled tofu to a large bowl and toss.
- Add the garlic powder, vegan chicken seasoning, cumin, paprika, oregano, cayenne pepper, olive oil, soy sauce, maple syrup and tomato paste to a smaller bowl or sauce cup and whisk into a thick sauce.
- Pour the sauce in with the tofu and walnut mix and toss until everything is coated in the sauce.
- Transfer to a parchment-lined or silicone sheet-lined baking tray and spread out evenly across the tray.
- Bake in the oven for 35 minutes, bring it out at the 15-minute mark to give it a stir, and place it back in.
Samosa Dough:
- In a large bowl, mix together flour, salt, and ajwain/carrom seeds.
- Then add the oil slowly and incorporate that into the flour by mixing and rubbing the mix between your hands. The flour should be well coated with oil and when you press the crumbly flour mix between your fingers, it should hold together.
- Gradually add water a few tbsp at a time, adding more if required, and mix it well until you form a stiff dough.
Shaping the samosas:
- Preheat the oven to 200°C/400°F.
- Divide the dough into 12-16 equal parts and roll the dough into an oval shape, cut it horizontally, dividing it into 2 equal parts using a dough divider.
- Fold the straight edge and seal to form a cone. Now stuff 2 tsp of the taco samosa filling into the cone. Bring the bottom of the wrapper to the top, fold the excess dough in the middle, and seal the samosa tight by firmly pressing it between your fingers.
- Place the shaped samosas on a lined baking tray and bake for 30 minutes or until golden brown.
- Samosa is now ready to be enjoyed with mint-cilantro chutney and tamarind chutney or go on to make the Taco Samosa Chaat.
Taco Samosa Chaat:
- Place the samosa on a plate and gently crush it.
- Top with swirls of plant-based yogurt, mint cilantro chutney , pico de Gallo, chopped avocados, boiled potato cubes, chopped onions and tomato, tamarind chutney , a sprinkle of chaat masala.
- Serve immediately!
Notes
This Vegan Butternut Squash Risotto recipe is perfect for weeknight dinners or weekend treats! It’s deceivingly easy to make and tastes addictive thanks to the sage chili oil. The butternut squash adds fiber and creaminess to the risotto making it a healthier alternative to a traditional risotto.
What is Risotto?
Traditional risotto is a classic Italian dish that is known for its creamy and rich texture. It is made by cooking Arborio or Carnaroli rice in a flavorful broth until it reaches a smooth and velvety consistency.
Risotto offers a wide range of variations and flavor possibilities. You can customize your risotto by adding ingredients like mushrooms, asparagus, peas, or even truffles. Additionally, you can experiment with different seasonings and herbs to enhance the flavor. Risotto is a versatile dish that can be enjoyed as a side dish or a main course. It is the perfect comfort food!
Here’s Why You’ll Love This Vegan Butternut Squash Risotto!
This vegan butternut squash risotto recipe is perfect because of its simple yet delicious flavors, ease of preparation, and visual appeal. The creamy texture of the risotto paired with the sweet, nutty taste of butternut squash creates a harmony that will leave everyone craving more.
One of the secrets to achieving the perfect creamy texture in this risotto is the gradual addition of stock or water. This technique allows the rice to release its starch, resulting in a velvety consistency that is simply irresistible. The sage coriander seed chili oil top adds a pop to the flavor!
Give this creamy risotto recipe a try, and you’ll understand why it is a beloved favorite.
Ingredients and Substitutions for this Risotto Recipe
The main ingredients for this recipe are:
Arborio rice
Arborio rice is a short-grain Italian rice known for its high starch content, which is crucial in achieving a creamy texture in dishes like risotto. It absorbs the flavors of the other ingredients while releasing starch and creating a velvety sauce. Substituting Arborio rice with other short-grain rice varieties like Carnaroli or Vialone Nano would yield similar results.
Butternut squash
Butternut squash is a key component in this recipe, providing a sweet and nutty flavor. It is recommended to make roasted butternut squash instead of boiled or steamed butternut before making the risotto. To make it easier to peel and cut, pre-baking the squash at 400°F for about 20 minutes until slightly tender is recommended. This will soften the skin and flesh, making it easier to handle, especially for those who find peeling and chopping raw squash challenging. For a quicker alternative, pre-cut butternut squash cubes are available in many grocery stores. You can substitute butternut squash with kabocha squash instead!
Fresh sage
Fresh sage adds an earthy and aromatic note to the dish, but if it’s not readily available, dried sage can be used as a substitution. Keep in mind that dried herbs are generally more potent than fresh ones, so use about half the amount called for in the recipe. Alternatively, other herbs like thyme or rosemary can be used to add flavor and freshness to the dish.
Onion, Celery and Garlic Cloves
These are the aromatics we will be using and are key to the base flavor for the risotto. I use 1 yellow onion, 1 stalk of chopped celery, and about 3 cloves garlic. You can use red onion and garlic powder instead. If using garlic powder, make sure to add it at a later stage and not at the beginning!
Vegetable Stock
Adding hot broth to the risotto is stages in key to this recipe. The vegetable broth will add flavor and make the risotto rice more tasty as it absorbs it slowly in the cooking process.
Can I use brown rice to make risotto?
Yes, you can use brown rice to make risotto. Brown rice is a nutritious whole-grain alternative to the traditional Arborio rice used in risotto. It offers a nutty flavor and a firmer texture, creating a delightful twist on the classic dish.
When choosing brown rice for risotto, it is essential to select a variety that has a shorter cooking time and a higher starch content. Short-grain brown rice or medium-grain brown rice are the recommended type.
Although brown rice generally takes longer to cook than Arborio rice, the cooking time can be reduced by soaking the rice for a couple of hours before starting the risotto-making process. Soaking helps soften the grains, resulting in a slightly faster cooking time and a creamier consistency.
It’s important to note that risotto made with brown rice may have a slightly different consistency compared to risotto made with Arborio rice. Brown rice risotto tends to have a chewier texture and a nuttier taste. The grains remain separate rather than becoming as creamy and smooth as traditional risotto. However, this variation can be a pleasant change and is well-received by those seeking a healthier alternative.
Tips for Cutting Butternut Squash
When it comes to cutting winter squash, it’s important to take proper precautions to make the process easier and safer. Here are some tips to guide you through the steps:
Stab the squash: To prevent the squash from exploding in the microwave, start by stabbing it a few times with a sharp knife. This will allow steam to escape during the cooking process.
Cut off the ends: Once the squash is properly punctured, lop off both the top and bottom to create a stable base. This will ensure that the squash stays in place while you work on cutting it.
Microwave or bake: Depending on the recipe you are using, you can either proceed to cook the whole squash in the microwave for a few minutes or bake it with some extra-virgin olive oil brushed on top in the oven until it becomes tender. Cooking the squash beforehand will make it easier to cut and peel.
Cut into manageable pieces: After the squash has been cooked, carefully remove it from the microwave or oven and let it cool for a few minutes. Using a sharp knife, slice the squash horizontally into manageable-sized pieces. This will make it easier to handle and manipulate.
Peel the squash: With the pieces of squash ready, use a sharp knife to carefully peel the skin away from each piece. Take your time and try to get as close to the skin as possible to avoid wasting any of the delicious flesh.
Following these steps will ensure that you can effectively prepare winter squash for your favorite recipes. Remember to always exercise caution when working with sharp objects and hot ingredients.
How to Make Vegan Butternut Squash Risotto Creamy?
To make a creamy and cheesy vegan risotto, follow these simple steps.
Start by preparing the base of the risotto. Sauté chopped onions and crushed 6-7 cloves garlic in a large pot with some olive oil until they become translucent and aromatic.
Add arborio rice to the pot and toast it for a few minutes until it turns slightly golden. This will help to enhance the nutty flavor of the rice.
Pour in a small amount of vegetable stock, just enough to cover the rice. Stir the mixture and allow the rice to absorb the liquid on medium heat.
Continue adding vegetable broth gradually, stirring constantly to ensure the rice cooks evenly on medium heat and creates a creamy texture. It’s important to add the broth little by little, allowing the rice to absorb it before adding more.
Now it’s time to make the risotto creamy. Once the rice is almost cooked, add the mashed butternut squash and stir it in. This will add creaminess to the risotto. you can also add some cashew cream and nutritional yeast to it to add extra creaminess and cheesiness-factor.
Add freshly ground black pepper to taste. The pepper will not only enhance the flavor but also give the risotto a warm and earthy aroma.
Finally, make the sage coriander seed chili oil that adds a layer or irresistible flavour. Then adjust the seasonings according to your preference. You can add more salt, nutritional yeast, or any other herbs and spices you prefer to make the risotto even more flavorful.
By following these steps, you will achieve a perfectly creamy and delicious vegan risotto that is sure to satisfy your cravings.
Serving this Vegan Butternut Squash Risotto
There are several creative and delicious serving suggestions that can elevate your dish to the next level.
– Best way is to make a chili oil by add fresh sage leaves, coriander seeds, chili flakes, red pepper powder (according to your heat tolerance) and kosher salt to a bowl. The pour hot oil to it and let it sizzle. This is great to pour over the risotto to make it extra delicious.
– To add a crunchy texture and nutty flavor, sprinkle some roasted squash seeds on top. These seeds add a pop of color and a delightful crunch that contrasts nicely with the creamy elements of the dish.
– Sprinkle some vegan cheese like vegan parmesan over it. This will bring the cheesy umami flavor that complements the other elements of the dish.
– For more variety and texture, consider adding some toasted seeds or nuts. Whether it be toasted pumpkin seeds, sunflower seeds, or almond slivers, these additions bring a delightful crunch and nuttiness that enhances the overall eating experience.
– You can also serve the risotto with a side of fresh green salad to make it more balanced and satisfying.
In conclusion, these serving suggestions incorporating homemade chili oil, roasted squash seeds, crispy sage leaves, vegan parmesan, toasted seeds or nuts, and homemade cashew cream will not only enhance the taste and texture of the dish but also provide a visually appealing presentation.
Storage instructions
To ensure the longevity and freshness of your vegan butternut squash risotto, make sure to follow the following steps.
After preparing or serving the dish, store any leftovers in an airtight container and enjoy them as your weeknight dinners for up to four days.
Placing the vegan butternut squash risotto in an airtight container prevents any outside odors or flavors from seeping in, while also preventing moisture loss. The airtight seal will maintain the risotto’s moisture content and keep it from drying out.
Can I Freeze my Risotto?
Yes, you can freeze risotto, and by following a few simple steps.
To freeze risotto, it is important to first allow it to cool completely. This will help preserve its texture and prevent the growth of any bacteria. Once the risotto has cooled, it can be transferred to airtight containers or freezer bags. Airtight containers will provide better protection against freezer burn and maintain the flavor and quality of the risotto. If using freezer bags, make sure to squeeze out any excess air before sealing them.
Labeling the containers or bags with the date is crucial for easy identification and to ensure that you use the oldest food first. This will prevent any confusion and help you maintain a well-organized freezer.
When you are ready to use the frozen risotto, simply thaw it in the refrigerator overnight. It is important not to thaw it at room temperature, as this can promote bacterial growth. Once thawed, you can reheat the risotto on the stovetop or in the microwave, adding a little bit of liquid or butter to prevent it from drying out.
Freezing risotto is a convenient way to have a quick and delicious meal on hand, and by following these instructions, you can enjoy perfectly preserved risotto whenever you desire.
Other rice recipes from the blog :
- Lemon Rice
- Tofu Rice Stuffed Zucchini
- Brown Rice Khichdi
- Vegan Biryani
- How to Cook Fluffy Rice
Vegan Butternut Squash Risotto – With Sage Chili Oil
Ingredients1x2x3x
- 1 butternut or acorn squash 1.2 kg
- 1 tablespoon extra virgin olive oil
- 5 cups vegetable stock/broth 1.2 L
- 1 onion chopped
- 3 cloves garlic crushed
- 1 stick of celery chopped
- 10 oz. Arborio risotto rice 300 g
- 5 oz. dry white wine 150 ml. Sub with vegetable stock
- ½ a lemon
Sage Chili Oil:
- 5-6 fresh sage leaves
- 1 tsp Coriander seeds
- ½ tsp chili flakes
- ¼ tsp cayenne or red chili powder
- Pinch of salt
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 180°C/350°F. Scrub and rinse the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
- Place the squash in a baking tray, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelized on top.
- When you have 20 minutes left on the squash, simmer the vegetable stock over a low heat.
- Place a high-sided pan on medium heat with ½ a tablespoon of olive oil. Add the chopped onion, celery and garlic to the oil. Cook for 10 minutes, or until onions are softened, stirring regularly, then stir in the rice to toast for 2 minutes.
- Pour in the wine (or vegetable stock) and stir until absorbed. Add a cupful of vegetable stock/broth and wait until it is fully absorbed before adding another, stirring constantly and adding cups of stock until the rice is cooked – around 16 to 18 minutes.
- Remove the squash from the oven and mash up with a fork, removing the peel if required – I like to leave a few buts of chunky squash and not completely mash it. Then stir it through the risotto about halfway through.
- Meanwhile, add the sage leaves, coriander seeds, red chili flakes, cayenne, salt to a small bowl.
- Heat 2 tablespoons of olive oil in a small pan. Once it’s hot, pour it carefully into the bowl and less the leaves and other ingredients sizzle. This is your sage chili oil.
- When the risotto is done, add enough extra broth or boiling water to make the risotto silky and shiny and squeeze some lemon juice on top.
- Cover the pan, turn off the heat, and leave to settle for about 2 minutes before serving.
- Check for salt and season to your taste, then serve on plates/shallow bowls.
- Pour a few teaspoons of the sage chili oil over the risotto and serve hot!
Nutrition
Best Vegan carrot Cake
Ingredients1x2x3x
For the Carrot Cake:
- 2 ½ cups All purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon Ground cloves optional
- 1 teaspoon sea salt
- ½ cup neutral oil
- 1 cup applesauce or mashed banana
- ¾ cup soy milk or any other dairy-free milk
- 1 tablespoon pure vanilla extract
- 3 large carrots grated
- ¼ cup raisins optional
- ½ cup chopped walnuts optional
Frosting Ingredients
- 1 cup or 227 grams unsalted vegan butter At room temperature
- 3 cups powdered sugar 330 grams
- 1 teaspoon vanilla extract
- 1 tablespoon soy milk or any other plant-based milk
Instructions
Dry Ingredients:
- Sift all-purpose flour into a mixing bowl.
- Add baking powder, baking soda, and powdered spices.
- Mix the dry ingredients together.
Wet Ingredients:
- In another bowl, cream oil and sugar until fluffy.
- Add applesauce, oil, and grated carrot.
- Stir the wet ingredients in with a spatula.
Combine Wet and Dry Mix:
- Mix the wet ingredients with the dry ingredients gently. Avoid over-mixing.
- If the mix seems too dry, step away for a few minutes to allow the carrot to release more moisture. This will help the batter come together into a thick batter.
Baking:
- Divide the batter evenly between two cake pans and lined with parchment paper.
- Bake at 180°C or 350°F for approximately 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans before transferring them to a wire rack to cool completely.
Prepare Frosting:
- Prepare vegan vanilla buttercream frosting while the cakes are cooling.
- Start by beating the vegan butter with an electric whisk until fluffy, then adding the powdered sugar 1 cup at a time. Once it’s all in. Add the soy milk and vanilla extract and whisk more.
- Once you get a fluffy batter, use it immediately to frost the cake or store in an airtight container in the fridge.
Frosting and Decorating:
- Once the cakes are cooled, slice and serve.
- Optionally, frost with vegan vanilla buttercream and top with chopped walnuts
