Okay, this recipe is another quick, easy, & delicious show-stopper! I combined two different recipes and put my own twist on one of them. The base for this classic carrot cake is from My Darling Vegan's Blog which you can find here! The marzipan carrot cake toppers are from Jillian Harris' blog. I've posted my version below, so keep on scrollin'.
Shockingly Picture Worthy!
Usually, when I try out a recipe I don't expect to be able to get any decent pictures out of it because, you know, I'm not a professional baker, nor photographer, and I'm using an iPhone.... this recipe I'd say is pretty foolproof! Guys, these are my own pictures!!! The cake seriously looks that good in real life..... STOKED!
So, its your classic carrot cake but with coconut, walnut, and a maple cinnamon cream cheese icing! Oh, and it's dairy-free, gluten-free, and vegan!
Drooling yet? Scroll on my little bunnies!
-2 cups Gluten-Free 1-to-1 Baking Flour (I use Bob's Red Mill)
-2 tsp baking powder
-2 tsp baking soda
-1.5 tsp ground cinnamon
-1/2 tsp ginger
-1/4 tsp nutmeg
-1/2 tsp sea salt
-1 1/4 cup apple sauce
-1 cup vegetable oil
-1 cup granulated sugar
-1 cup brown sugar
-1 teaspoon vanilla extract
-3 cups grated carrots
-1 cup shredded coconut
-1 cup walnuts chopped
-3 heaping tbsp ground almonds
-1 tbsp agave nectar or maple syrup
-A drop of vegan orange food dye
-2 tbsp cocoa powder (Decoration)
-Rosemary or parsley leaves (Decoration)
Maple Cinnamon Cream Cheese Icing
-8 ounces vegan cream cheese at room temperature (I used Daiya)
-1/2 cup 1 stick vegan butter, at room temperature (I used Melt Organics)
-1 tsp vanilla extract
-5 cups powdered sugar sifted
-1/2 tsp maple extract (or more to taste)
-1/2 tsp ground cinnamon (or more to taste)
-Preheat the oven to 350 F. Line the bottom of an 8" or 9" baking pan with parchment paper and spray bottom and sides with oil. Set aside.
-In a large bowl mix together Gluten-Free 1-to-1 Baking Flour, baking powder and soda, spices, and salt.
-In a separate bowl combine apple sauce, oil, white and brown sugars, and vanilla extract. Stir together. Mix in grated carrots and coconut.
-In 2 to 3 batches, add the dry ingredients to the wet, gently mixing to combine. Once an evenly-hydrated batter has formed, fold in the walnuts.
-Pour the cake batter into the prepared cake and bake for about 45 minutes to an 1 hour, until a knife inserted in the middle of the cake comes out clean.
-Remove the cake from the oven and let cool completely until removing from the pan and slicing. Place it in the refrigerator and chill for easier handling.
-Once the cake is completely cool, remove from pan by flipping upside down and cut the cake it through the middle into two or three layers.
-Mix the ground almonds, agave and food dye together in a food processor until it's completely combined and creates a dough. When you press the mixture it should stay in place. If it's too dry, add more agave and if it's too wet, add more almonds.
-Take a small piece of the marzipan and roll into a sausage shape then taper the ends to create a carrot shape.
-Dip a knife's blade into the cocoa powder and use it to drawn lines across the carrots (to give an authentic look).
-Add rosemary or parsley leaves to the tops of the carrots to create the carrot tops.
Maple Cinnamon Cream Cheese Icing
-To make the Cream Cheese Frosting, in a stand up mixer with the paddle attachment, beat together vegan cream cheese and vegan butter until well combined, scraping down the sides as necessary.
-Add vanilla extract, maple extact and combine.
-With the mixer on it's lowest setting, slowly add the powdered sugar one cup at a time, stopping to scrape down the sides between cups. Once all the powdered sugar is added, add in cinnamon then turn up the speed to medium and mix until smooth and creamy.
Don't forget to lick the bowl!
That's it, that's all friends, have your cake and eat it too!
If you try out this recipe please let me know how it went and don't forget to tag me on Instagram @KaitlynDickie! I'd love to hear from you!