I think I’m just a bit of a cake snob. I really don’t like cake if it’s too sweet, too wet, too dry, too crumbly. You know what I’m talking about? All the too‘s. But this carrot cake is none of that. It’s just right. Really. There are several secrets to this and I’m going to tell you all about them…. 😉
Firstly (that’s a real word, right?) 😉 something has to bind this together. I used Vegan Egg by Follow Your Heart. It’s not cheap, but I love it. If you can’t find it locally, Amazon sells it. Most of the time I just use flax eggs in my recipes (1 Tbsp of ground flax to three Tbsp. cold water whisked together and set for 5 minutes) and you could definitely try that. The vegan egg is just a step up. Kinda fancy for a special cake.
Second, you make your own vegan buttermilk by whisking a teaspoon of vinegar in 1/3 c. of soy milk. This really works wonders. Just a special touch.
Third, (this is more of a beauty baking secret) follow the directions in my recipe below for getting your cake out of the bundt pan. Trust me. I did some major research into this after my first cake came out in pieces. 😉 Oil your pan (never use butter even if you aren’t vegan because they say the dairy curds make it stick) right before you put your batter in. Oil it well. All the nooks and crannies especially if you have a fancy pan. And don’t forget the shaft. Very important. I opted for pan spray and it worked well.
After baking, be sure and let your cake sit in the pan on the cooling rack for at least 5 minutes prior to doing anything else. Then use a plastic knife or other non-sharp slim item to check all around the edges and shaft for any sticking. Then gently shake the pan back and forth to see if it has loosened. If so, apply your cooling rack over the top of the bundt pan and flip carefully. It is deeply gratifying when it flips out so perfectly!!! (I got most of these tips from King Arthur Flour baking site).
Let the cake cool for several hours and then apply the icing/frosting. Put in the fridge to set it for a few minutes if you like and then prepare to delight yourself and anyone else you choose to moist, deluxe Carrot Cake. They won’t believe it’s Vegan.
Very Best Vegan Carrot CakePrint
- 1/3 C. Vegan Buttermilk add 1 tsp Vinegar to 1/3 C. Soy milk, whisk and set aside
- 3 Vegan Eggs I used 6 tbsp. (not packed Vegan Egg by Follow your heart and 3/4 C. Cold water, whisk and set aside)
- 1 1/2 C. Sugar organic if you prefer
- 1/2 C. Applesauce
- 1/2 C. Canola Oil
- 1 tsp. Vanilla Extract
- 2 tsp. Cinnamon
- 1/2 tsp. Salt
- 2 C. All Purpose Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 C. Finely Shredded Carrot not packed
- 1 C. Coarsely Chopped Walnuts
- 1/2 C. Raisins
- 1/4 Vegan Cream Cheese
- 3 Tbs. stick margarine I used earth balance
- 1 tsp. Vanilla Extract
- 3/4 C. Powdered Sugar
- 2 Tbs. Unbleached Flour
- Preheat your oven to 350.
- Have your bundt pan out (feel free to use 9 x 11 dish or 8 inch rounds, but will need to adjust baking time). Do NOT grease and flour your bundt pan. Have melted coconut oil or pan spray ready to apply liberally to your pan just before adding batter. More notes on this in blog if you are interested.
- Whisk soy milk and vinegar and set aside to make buttermilk.
- Mix vegan egg or other egg replacer and set aside.
- In large bowl add Sugar, applesauce, oil, vanilla, cinnamon and salt. Now add buttermilk and vegan egg to this mixture. Whisk well.
- In a flour sifter or strainer (over your mixing bowl of course) add flour and baking powder and soda. Sift into wet mixture stirring intermittently. Mix till incorporated but do not overmix.
- Fold in shredded carrots, walnuts, raisins.
- Grease your bundt pan well. All sides, especially middle shaft. Pour mixture in and bake for approx, 50 minutes or until toothpick comes out clean.
- Place bundt pan on cooling rack for 5 minutes. Use plastic knife or other slim non-sharp object to ensure separation of cake from pan. Be sure to do this around middle shaft. Shake pan from side to side to see if loosened. Place cooling rack overtop of bundt pan and flip carefully. Voila!! What a pretty cake you’ve made!
Making the Icing
- While you let the cake cool, let vegan cream cheese and margarine soften at room temperature.
- Add vanilla extract and whip with confectioner sugar, adding flour at the end to desired thickness.
- Pour or spoon over cake and add extra chopped walnuts for garnish. Place in fridge for a few moments to set glaze/frosting. Keep chilled if serving in more than a few hours, otherwise the room temperature crumb is amazing!!!