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Today: Rethink what you know about vegan frosting, and then slather it on carrot cake.
Carrot cake is the rare dessert that allows you to satisfy both the angel and the devil on your proverbial shoulders. My favorite versions are dense and hearty, brimming with grated carrots, walnuts, and raisins; since it has fruits, vegetables, and nuts, it's pretty much health food, right? Then again, the most memorable carrot cakes are topped with thick, rich frosting.
This vegan carrot cake is the best of both worlds: Carrots definitely take a starring role in the moist, textured cake, which is piled high with a rich, coconut-based frosting that will make you rethink everything you’ve assumed in the past about vegan frosting. (This one is totally free of faux cheese or butter, and it contains only three ingredients.)
If the idea of creating a layer cake has you rethinking the appeal of this otherwise fuss-free dessert, don’t worry: It’ll be just as delicious if you bake it in a single round or square pan. Just be sure to give it some extra cooking time, check if it's done with a toothpick often, and save your extra frosting for some late-night snacking.
For the cake:
1 1/2 tablespoons flaxseed meal
1/4 cup warm water
2 1/4 cup all-purpose flour or gluten-free all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup almond milk, rice milk, or soy milk
1 teaspoon apple cider vinegar
2/3 cup canola oil or melted coconut oil
1/2 cup cane sugar
1/4 cup firmly packed brown sugar
2 cups grated carrots
1/3 cup raisins, tossed in a bit of flour to prevent clumping
1/2 cup chopped walnuts
For the coconut cream frosting:
3 cans full-fat coconut milk, chilled overnight in the refrigerator
2/3 to 3/4 cup confectioners' sugar, to taste
1 teaspoon vanilla extract
Photos by Bobbi Lin