How To Make Eggless Vegan Carrot Cake

Who can resist a fluffy, aerated and vibrant yellow dough covered in chocolate? I don’t know about you, but I can’t resist hahaha. Carrot cake with chocolate is a classic that must be present in any recipe book and Brazilian cooking blog, isn’t it?

It is so popular that it has gained numerous versions, here on the blog there is even a gluten-free one. But this time I decided to publish here a vegan version with wheat flour, which is JUST LIKE the traditional recipe. Seriously, no one will believe it doesn’t take milk, butter and eggs. The dough is very fluffy and airy, there’s even a GIF below to prove it hahaha. The frosting is creamy and tasty, you have to scrape the mold and leave nothing behind.

To obtain a good result it is necessary to use white wheat flour. I know it’s not healthy, for this reason I make a point of buying an organic and national origin. Unfortunately, most of the wheat flour sold is imported and receives many chemical additives.

This recipe may not be healthy for the body, since it uses white flour and a good amount of fat and sugar, but it’s definitely good for the soul. For me this cake has a childhood taste. So let’s do it from time to time to feed the good memories and good feelings.

INGREDIENTS

Carrot cake, a rich, moist dessert flavored with grated carrots, cinnamon, nutmeg and walnuts, features a creamy white filling, often made with cream cheese. Carrot cake slices can be frozen in airtight containers for several months. Wrapping individual carrot cake slices allows you to thaw slices one at a time, as needed

Instructions

Slice the cake into individual pieces before freezing. Place iced cake slices in a freezer-safe glass or plastic container. Freeze cake for two hours uncovered to allow frosting to harden and set.

Take the cake out of the freezer. Place cake slices on individual pieces of airtight plastic wrap. Wrap plastic wrap around each cake slice tightly to prevent moisture from ruining the cake.
Wrap each slice of cake in heavy-duty plastic wrap coated aluminum foil to create secure outer layers.

Freeze carrot cake at 0 degrees Fahrenheit for up to three months. To thaw carrot cake, remove packaging materials and place slices in a plastic or glass container. Let the cake thaw in the refrigerator overnight.

HOW TO MAKE EGGLESS CARROT CAKE

  • In a bowl mixt the carrots , vegetable oil, water , sugar and vinegar in a blender until obtaining a homogeneous cream.
  • We mixt until firm and golden the baking powder , wheat flour and bicarbonate of soda, then mix well with the previously prepared carrot cream, until a smooth dough forms.

That’s it! Easy right…your cake is done.

There’s not much of a secret here, just follow the recipe and measurements. If possible: always use scale . This will standardize your measurements. If you change any ingredient, remember: it will make a difference in the result. My suggestion here is that you try to use the same ingredients that I indicated here. If you want to change, feel free. Just remember these details😉
I used melted chocolate to finish the cake, I prefer something simpler. But, if you like to make volcano cake and the like, feel free. I recommend the chocolate ganache recipe here on the blog, to balance the sweetness and not get cloying.

HOW TO CONSERVE

Store carrot cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze the cake. To do this, cut into slices and store in a closed pot, taking care that one slice does not touch the other. You can use pieces of parchment paper between them to make it easier.

EXTRA TIP

For the best result and a cake as shown in the photos , use the measurements given in grams (especially for carrots). It is useful to have a kitchen scale at home. There are inexpensive andsimple models that work perfectly for home use, as indicated, which is what we’ve had for years. It facilitates the execution of many recipes!

Let’s Bake Some Recipe Of Vegan Carrot Cake!

Now that you know all the ingredients and how to properly measure your flour, let’s make the cake!

Before you do anything, preheat your oven and prepare your baking pan(s). Spray the pans with oil, then add a cut out of parchment paper to cover the bottom of the pan. This leads to easy removal after baking.

Go ahead and peel and grate your carrots. Freshly grated carrots make better carrot cake. You’ll want to peel them (even if you buy organic) because in my experience unpeeled carrots can brown quickly and we want those vibrant pops of orange in your final cake!

Now you’re going to mix together your dry ingredients. Combine flour, sugar, baking powder, baking soda, salt, and spices in a large mixing bowl. Fluff and combine with a whisk.

For decorating :

To finish off the cake I pressed some chopped walnuts into the bottom third. You’ll want to do this while the frosting is still fresh and before it crusts.

Just cup some walnuts in your hand and gently press it into the sides of the cake. The more natural and haphazard this is done the better it looks in my opinion!

To finish off the decor I made marzipan carrots. I got store bought marzipan (check that it’s vegan), mixed in orange food coloring (technically I mixed together red and yellow to make orange) while wearing food prep gloves to not stain my hands.

Then roll little carrot shaped pieces, and use a tooth pick to add texture to the carrots.

Make a depression in the top of the carrots and stick a small piece of parsley in the tops for the green flourish. I’d remove the parrsley before eating or alternatively you can pipe the green top in with green frosting.
I only used 1/4 of the package of marzipan for these carrots and it made 2 dozen.

Note: Marzipan gets a big weepy when on the cake stored in a sealed container. To keep your decorations looking nice, do not add it until soon before you are ready to serve the cake!

Carrots can be peeled in advance (if roasting them whole) chopped, or grated up to 4 to 5 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator., then plop them on the cake when ready to serve.

How To Make Eggless Vegan Carrot Cake

Recipe by Admin-BacemCourse: Gateaux Recipes
Servings

4

servings
Prep time

10

minutes
Total time

45

minutes

Vegan Carrot Cake is delicious! Easy to make, it takes simple and affordable ingredients. It’s cute and yummy! Serve as a sweet snack or dessert.

Ingredients

  • 400 grams of fresh carrots

  • 380 grams granulated or demerara sugar

  • 0.5 cup olive oil (or vegetable oil)

  • 1 cup of water

  • 2 teaspoons apple cider vinegar

  • 11 grams of baking soda

  • 6 grams of baking powder

  • 450 grams all-purpose flour

  • 0.25 teaspoon of salt

Directions

  • Pre-heat the oven at 180 °. Grease a large mold and set aside. We used a 25 cm diameter and hole in the middle.
  • Add the carrots, sugar, olive oil , water, apple cider vinegar and salt in a blender and blend until smooth. It is important that no pieces of carrot remain.
  • In a large bowl, sift the flour, baking powder and bicarbonate of soda.
  • Add the carrot cream to the bowl with the dry ingredients and mix lightly until the batter is smooth.
  • Transfer the dough to the reserved tin and bake until golden, about 40-45 minutes. The time may vary from oven to oven, so pay attention. 
    A toothpick inserted in the middle should come out dry. Allow to cool before slicing and serving.

Notes

  • *We list the carrot measurement in grams to ensure the best result for the cake, keeping the proportion with the other ingredients well. It’s useful to have a  kitchen scale  at home! If you don’t have it, cut the carrot into slices (as shown in the ingredients photo) and measure 3 cups using standard gauges .

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