Hi Sue, I like my carrot cake cold too – I store this in the fridge after it cools to room temp and it’s great for a few days. I'll have to try Violife if I need to make another vegan frosting as I have to admit that I do love a cream cheese frosting on a carrot cake. I love it, its my favourite flavour and the best part its guilt-free!
And/or if you soaked your nuts, you can also try soaking them for a little less time.
Okay, so, this carrot cake is my new favorite vegan conversion. As I am trying to cut back on sugar, I actually used a cup of dates instead (I put them in the blender to make a purée before adding it to the mix) and it worked as well. The cake tins are 1 inch by 4 inch (i think). Thanks so much this is an absolute winner of a recipe:)). If you want to save time, you can mix the dry ingredients ahead of time, but definitely wait to add the wet ingredients until you’re ready to bake it. When I tasted the frosting I wanted a little bit more tang so I added another tsp of lemon juice. Hi Nadine, if you didn’t alter any ingredients in the recipe, I’d check your baking powder.
Did you make the frosting as-is? I was wondering if i can substitute the flour wirgluten free flour. It still tasted amazing and my dad licked his plate clean. Has anyone made this cake into (2) 8″ rounds and used the frosting inside & out? I baked it this weekend and even my non-vegan friends ate two slices!
I used only cashews instead of macadamia nuts for the frosting since they tend to have more healthy fats instead of saturated and just less fat in general. When it was all mixed, before I put it on the tray, it was very clumpy.
He loves the whole foods cake, but the icing is too sugary for him. I know some people think making a cake is a hassle. 1: Add the oil, sugar and vanilla to a large bowl. Love this cake! Hi Kris, I’ve made this recipe tons of times, I would recommend following it exactly and baking it at 325 (Fahrenheit). I wanted to make this for a Sunday potluck. There’s lots of carrot flavor in the cake, so I’d use the applesauce as it’s written – I think more carrots might make the cake more dense. What food processor do you have, or can you recommend a good one? I MADE THIS!! Sara. I wouldn’t use oat flour for this one. Not a fan of walnuts?
It was super easy to make and a hit with everyone. if so, how many would I get? Hi Louise, you could – it’s a little less light, but still delicious (I’ve done it that way many times before). Hi Scott – you can make the frosting recipe in this post and just use vegan cream cheese (ie, the Daiya brand is pretty good): http://www.loveandlemons.com/healthy-carrot-cake/, Non-Vegan review: This cake is yummy! Substituted:
I will try the yogurt next time. So glad the birthday boy approved . my mom used to make a carrot cake that she added canned pineapple and it was so delicous and the moistess cake ever.
This is an AWESOME recipe. I tred this recipe 4 months ago. Hi Mia, I wouldn’t recommend it. Hi Krishma, yay, I’m so glad it met your expectations . What other nut would you recommend either than macadamian? It saves 1,090 calories and 133g of fat for the whole cake, or for one slice (1/8 of cake) 130 calories and 17g of fat. Also if I substitute applesauce for flax eggs, how much would I use. This looks delicious and i’m dying to make it. Everything went pretty well. This looks and sounds amazing, I would never have thought of using macadamia nuts for a frosting, such a great idea! You can make a proper chia egg by letting the chia seeds sit in double the amount of water for 5 minutes before using. Scroll down for the full instructions in the recipe card. Yay!!! Nice texture and tastey.
I just wanted to let you know how much I ADORE this recipe –– I’ve already made it three times this fall! Thanks for checking out my recipe! Regular milk (skim milk) works too, but is obviously not vegan. It is incredibly dense and my non-vegan parents love it also!
It was a real treat.
This review is for the frosting only, which I used on a spice cake. Also, just wanted to add that I topped my cake with toasted pecans.
you can replace the macadamia nuts with cashews.
. This looks so delicious! Will definitely do this again. Divide the batter between the two baking pans and bake in the oven for 25 minutes or until an inserted skewer or toothpick comes out clean.
Sounds like your oven was way too hot Sorry.
I made it for my vegan daughter’s birthday. Can I cut it in half? She was gonna love it no matter what. Can these be made into a round layer cake using two cake pans?
Or if not how long would it last in the fridge? (Hey, it had the lemon in it already and I had a bad experience with homemade cashew ice-cream one time.)
It is hard to get it as smooth using this method though. I LOVE carrot cake too, its so good! Would love a slice of this. You’ve gained a new fan. Although I did replace the flax eggs with boxed egg replacer – I don’t know whether that changes anything. Also subbed avocado oil in place of the coconut oil (in the cake only. Yes, I want to try grinding the seeds up next time.
Reply! pls lmk. Hello! I used coconut oil in the frosting) Added a pinch of allspice.
:)). I’ve recently adapted a plant based diet and this was the first attempt at making a vegan cake. Added a lot of icing sugar to the frosting to try to make up for it — the frosting is delicious! Hope that helps! More time would tend to make it slightly drier. Hope this helps!! Does it work to double the macadamias?
And this frosting sounds so delicious. Just the thing for an afternoon treat with a cup of tea. Preheat the oven to 350°F and grease a 9x13 baking pan.
Thank you! I added a cup of soaked raisins Thank you, Hi! , Let me know if that works better!
The cake was raw from the inside. Love the flavour! Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. I made it as part of my gift for my two year anniversary with my boyfriend. Hi, I was simply wondering if the circles with a line in the middle for measurement means
If you’re using a vitamix (or similar), you can get away with less soaking time. Hi Caitlin, the cashew frosting doesn’t freeze well, it’s texture becomes gritty when thawed. I gave my dad a nice large slice without telling him it was vegan until after he finished…he really couldn’t believe it.
As for the frosting, I will be soaking dates in water and then blending them with a hint of maple syrup.
At least some of the time. Carrots make cakes so wonderfully moist. (Great recipe by the way – my dad’s only complaint is that there wasn’t enough cinnamon, but he says that about all of my bakes! Like literally amazing .I never had a carrot cake this good. But that's okay—it's carrot cake, after all, and not angel food cake (which is supposed to be light and fluffy). And will the frosting be enough for a two tiered cake? Or do you have another suggestion as I really want to make this but my son is allergic (anaphylactic) to cashew, pistachios, walnut, pecan & sesame. Fit perfectly into 9×9 dish too!
It’s a pretty moist, dense, cake that I usually make as a sheet cake. Or maybe it’s similar to water/oil??). Can’t wait to try it! ), Frost your homemade vegan carrot cake with a traditional. No one even knew it was vegan. I made this recipe today, but added agave syrup, 2/3 cup. All the comments anticipate making it, but I like to read about results! Everyone I made it for loooved it too . She loves easy healthy recipes that taste great and often involve spices. By the way, I meant to change my rating to 3/5 but I couldn’t figure out how to edit it . Hi Susan, soaked almonds should work, I would recommend peeling the skins off though. If I were to make this again I’d probably try using a carrot puree just to get more carrot into it. Vegan Carrot Cake Recipe Biography Source(google.com.pk) I made you a Vegan Carrot Cake! liked it – thanks for coming back to let me know! This recipe is amazing.
Thanks for sharing!
Would any of these work without changing the taste of the cake? Excellent result, vegan and non-vegans thought it was the best. The frosting came out delicious!
– 1 1/2 cups of all-purpose and 3/4 cups of whole wheat
I’ve been looking for a vegan carrot cake with a traditional cream-cheesy frosting flavor, and I don’t use those disgusting (IMHO fake cream cheeses, so I’m very excited to try this recipe for a birthday celebration this week. Thank you for sharing, I’m so glad this is a favorite! Just wanted to double check : ).
If so, how many do you think I’d get from this recipe? I am going to make it as is, but I was wondering (since I didn’t see any feedback in comments), has anyone used an all purpose gluten free flour? I didn’t have any lemon so used 2 tbsps of regular vinegar + 2 tbsps of crushed, frozen pineapple. Since I’m not a vegetarian/vegan: I think the cake would be really yummy with regular cream cheese frosting. lemon cake vegan Awesome recipe.
This looks so freakin amazing, I would love a few pieces of this right about now, heehee!
Oh, this looks amazing! Pure heaven in a baking dish!
vegan Victoria sponge I made some minor adjustments: cut cane sugar in cake batter to half (carrot = plenty of natural sweetness) and used almond milk, agave, and only cashews in the frosting. Hi Holly, I’m glad you enjoyed the cake and I’m sorry you didn’t like the frosting. Amazing carrot cake!!!
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