Last Saturday, I made a healthy vegan carrot cake for my friend Melanie’s birthday.
As usual, her recipe was divine! I made very few alterations to the cake recipe but created my own frosting since vegan cheese replacements haven’t made their way to Germany yet.
Unfortunately, at that point, I realized how late I was and stopped taking pictures. The cake was actually delivered to Melanie’s house in two parts: cooling cake and ready frosting.
After a few more hours, I frosted the cake, stuck in some candles and sang happy birthday.
The cake was so moist and delicious. It was eaten with delight by vegans and non-vegans alike. Everyone raved.
Thank you, Mama Pea!
Vegan Carrot Cake with ‘Cream Cheese’ Frosting
- 10 carrots, peeled and chopped into chunks
- 1/3 c. vegan margarine, room temperature
- 1/4 c. unsweetened applesauce
- 1/4 c. unsweetened almond or soy milk (vanilla or plain)
- 1/2 c. packed organic brown sugar
- 2/3 c. organic raw sugar
- 1/2 t. vanilla extract
- 2 Tbsp. ground flax seed
- 1 1/4 c. whole wheat flour (pastry flour is best but regular worked for me)
- 1/2 c. raisins
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 t. cinnamon
- 1/2 t. ginger
- 1/2 t. nutmeg
- 3 T. vegan margarine
- 2 cups vanilla soy yogurt, well drained
- 2 c. powdered sugar
- Begin to dehydrate the yogurt by straining it for several hours using a mesh strainer and paper towels.
- Preheat the oven to 350 degrees F. Grease a round cake pan with vegan margarine and dust with flour. Steam the carrots until tender then puree in a food processor until smooth.
- In a large bowl, cream together pureed carrots, margarine, brown sugar, raw sugar, vanilla, applesauce and milk. Stir in the ground flaxseed and set aside.
- In a smaller bowl, sift together the flour, baking soda, baking powder, salt and spices. Add the dry ingredients to the wet, adding a little at a time until incorporated. Fold in the raisins.
- Spread into the prepared cake pan and bake for 25 minutes, or until a toothpick is inserted and comes out clean. Cool completely.
- Once the yogurt has dripped off the excess liquid, create a bed of paper towels, about 6 towels thick and spread the yogurt on top. Place another pile of paper towels on top and allow to dehydrate even more. The yogurt will become quite thick and ‘cream cheese’ in consistency. Whip together the yogurt, margarine and powdered sugar until light and fluffy. Spread over the cooled cake.