Home Dessert Vegan Recipe: Carrot Cake with Cream Cheese Frosting for Easter | Edgy Veg

Vegan Recipe: Carrot Cake with Cream Cheese Frosting for Easter | Edgy Veg

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In true Edgy Veg style Candice brings you a vegan Carrot Cake recipe that even the Easter Bunny himself would have a hard time resisting. This combination of healthy cake ingredients and decadent cream cheese frosting makes for an unforgettable carrot cake that is far more than just an Easter treat.

Full Recipe: http://wp.me/p2x3lA-2OL
Buy ingredients to make this recipe: http://bit.ly/22I1Icf

The first part of this vegan carrot cake recipe will be to create the cake batter itself. It is worth mentioning at this time that this is not a gluten free cake recipe. Grab your mixing bowl and get started by adding some coconut sugar, or if you prefer another sugar feel free to use that instead, this is your carrot cake after all. You will follow up your sugar by adding coconut oil and then some coconut yogurt. If you don’t happen to have any coconut yogurt on hand you can use apple sauce as a substitute. This particular addition really gives the cake a nice fluffy texture, which is definitely a desirable trait in any carrot cake. After that you will add in your vanilla and mix well.

Now that you have your wet ingredients mixing it’s time to get your dry ingredients together. Candice has chosen an organic all purpose flour for her recipe. However, if you have dietary restrictions feel free to use the flour that suits you best. When you have the flour added mix in some ginger, cinnamon, baking powder, baking soda, and just a pinch of salt. You will whisk all those dry ingredients together thoroughly being sure to eliminate any lumps resulting in a smooth even mixture that you will pour directly into the mixing bowl that you started with.

You should have all of your ingredients, both wet and dry, into your mixing bowl now. It’s time to bring out the star of this cake party, the carrots. Candice juices on a pretty regular basis and has saved her carrot pulp which is what she’s using for this vegan recipe, for those of you that do not juice religiously just grate a few carrots and you’ll be in good shape. Add those carrots to the cake batter and keep mixing until you reach an even consistency.

Your next step will be to add your carrot cake batter to two round greased baking pans. The size of the pan is really up to you but keep in mind you only have so much batter to go around. If you prefer you can simply put your batter into one single pan. Keep in mind however that you will, once cooked, have to cut your single cake in half. If you excel at cake cutting than this is a non-issue for you. However, most people end up cutting the cake slightly crooked and are left with the undesirable result of a crooked cake fail.

Now take your cake pans, or pan if you decided to go with just one, and bake them for about 25 to 30 minutes. You will want to check them with a toothpick after 25 minutes, if it comes out clean you are good to go. If not, just put it back in for another 5 minutes. While those are baking you’ll have plenty of time to get through the next phase of this vegan carrot cake concoction, the icing.

If you want to take the easiest possible way to ice your cake you can simply buy some vegan cream cheese and add your desired amount of icing sugar to it. For those of you that are up to the challenge of making your own cream cheese let me assure you it is not a massive undertaking. You start with confectioner’s sugar, add vegan margarine, almond milk, vanilla, a bit of salt, fresh lemon juice, and finally some apple cider vinegar. Mix all of this well and get ready to ice your cake.

It is of the utmost importance that you let your carrot cake cool prior to frosting it. You will be tempted to frost it while it’s still hot, but don’t make that mistake. Let your cake cool properly and then frost it the way you think it should be frosted. Candice went all out with this one and actually did 4 layers, but 2 layers would still be an impressive effort. The only thing left to do now that you’ve got your Vegan Carrot Cake frosted is to share it with the people you care about.

Like what you see here? Subscribe to the Edgy Veg YouTube Channel for regular content you can really sink your teeth into:

https://www.youtube.com/edgyveg

About Candice:

I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads day in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:

Follow The Edgy Veg on Twitter: http://bit.ly/1eTMJim (@edgyveg)
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39 Comments

  1. Giarrujd

    July 29, 2018 at 5:06 am

    What about vegan cream cheese?

    Reply

  2. Annie M Stephens

    July 29, 2018 at 5:06 am

    Wow! I'm drooling all the way from Australia!

    Reply

  3. Tracy Guenther

    July 29, 2018 at 5:06 am

    I'm going to make this for Easter!

    Reply

  4. Motherof TwoGirls

    July 29, 2018 at 5:06 am

    You should cut it and let us see

    Reply

  5. Zoraida Pereyra

    July 29, 2018 at 5:06 am

    it's not a carrot party until the carrot show up said no one ever! 😂😂😂😂😂

    Reply

  6. Rachel Perez

    July 29, 2018 at 5:06 am

    Like the video, but at times you talk really quiet and then really loud and I had to adjust my volume a lot to not have yelling happen. No hate only constructive criticism!

    Reply

  7. LarsHeat

    July 29, 2018 at 5:06 am

    You're quirky! I like that!

    Reply

  8. Kimberly Athena

    July 29, 2018 at 5:06 am

    I like the recipe, but the only problem is there are no measuring into the ingredients. Please write the measuring in the description below, thanks.

    Reply

  9. Aude Flamand

    July 29, 2018 at 5:06 am

    Very good, two sugary for me but i lowered the sugar amount and it's perfect

    Reply

  10. Nakal 420

    July 29, 2018 at 5:06 am

    At what temperature should I put the batter in the oven? Celsius if possible.

    Reply

  11. Stormyweld05

    July 29, 2018 at 5:06 am

    So you're a baker who isn't a baker who says she hates baking in her baking video. Cool, glad we cleared that up. 😀

    Reply

  12. Secret Zexyula Teloiv

    July 29, 2018 at 5:06 am

    u hate baking but u love eating desserts!🍫🍰🎂🍩🍚

    Reply

  13. pinkpoet1412

    July 29, 2018 at 5:06 am

    There's a lot of coconut in this. Would it come out tasting kind of like coconut flavored?

    Reply

  14. Reyna Esquer

    July 29, 2018 at 5:06 am

    you are so much fun. i am gonna subscribe!

    Reply

  15. Gamacios

    July 29, 2018 at 5:06 am

    I attempted this and boy did I miserably fail… I have no idea if brown sugar can go bad, but as soon as I mixed the wet ingredients I noticed that it had mass hardened clumps of sugar.. which I ignored and after everything else I put it in the oven.. after 10 minutes the molasses crap concotion overflowed and cemented to the bottom of the oven completely. I think I suck at cooking

    Reply

  16. Esra Alhamal

    July 29, 2018 at 5:06 am

    Looks AMAZING! Thank you for sharing 😀 Will try it for this weekend

    Reply

  17. Andras Horvath

    July 29, 2018 at 5:06 am

    hate baking????

    Reply

  18. Rachel A

    July 29, 2018 at 5:06 am

    I like your sense of humor.

    Reply

  19. queensequoyah

    July 29, 2018 at 5:06 am

    holy damn i love carrot cake but dont want to bake why are you doing this to me

    Reply

  20. Jenny Karnopp

    July 29, 2018 at 5:06 am

    I tried this and it was incredible!! Best vegan carrot cake!

    Reply

  21. SNEHA PRABHU

    July 29, 2018 at 5:06 am

    please make vegan chocolate moussse/souffle!

    Reply

  22. Roxana Voicu

    July 29, 2018 at 5:06 am

    Made this cake! Delicious!!!

    Reply

  23. Zarr Zar

    July 29, 2018 at 5:06 am

    most caster sugar/ sugars isn't vegan as it uses bone char in the process

    Reply

  24. Heidi Faith

    July 29, 2018 at 5:06 am

    This recipe sucks. Terribly bad. And unfortunately bad. It looked so good on camera and I had so much faith in it.

    After 20 minutes in the oven, I the 75% of my cake was still an oily, raw mess. Put in back in the oven for another 10- STILL an oily raw mess.

    Frosting tasted delicious, but was the wrong consistency. Way too watery. I left it in the fridge for a few hours, hoping it would thicken up. Didn't work. And it has all these weird little white flakes in it now. Maybe some sort of chemical reaction between the ACV, almond milk, and lemon juice? Who knows.

    Reply

  25. Stewart Black

    July 29, 2018 at 5:06 am

    The cake is fantastic. The icing however a little ott. I made half the recipe and have a huge tub of it left over. It's sooooooo sweet you will only need a tiny amount. But the results are fantastic.

    Reply

  26. paperinksandwords

    July 29, 2018 at 5:06 am

    Is there any other substitute for confectioner's sugar?

    Reply

  27. Lucy Elle

    July 29, 2018 at 5:06 am

    cannot waittt to try this

    Reply

  28. kim savannah

    July 29, 2018 at 5:06 am

    i am obsessed with this! i just made it (for my non vegan family) and everyone loved it. delish 😋😋

    Reply

  29. The Kist Vegan 92

    July 29, 2018 at 5:06 am

    Coconut yogurt? I must have been living under a rock.. I did not know that even existed.. Loved the recipe, your a delight to watch.. keep them coming!!

    Reply

  30. Michael Munro

    July 29, 2018 at 5:06 am

    Reckon you could tackle a lemon meringue pie? 😛

    Reply

  31. Emma Parnell

    July 29, 2018 at 5:06 am

    She totally reminds me of Zooey deschanel

    Reply

  32. Bonjeani Burnam

    July 29, 2018 at 5:06 am

    Yum!!!😁

    Reply

  33. Coco Swan

    July 29, 2018 at 5:06 am

    I just made this but I used pumpkin instead of carrot and all I can say is OMG!! I just discovered you from seeing you on the social.  All I can say is I am a new Subbie!!

    Reply

  34. Stephanie Kieft

    July 29, 2018 at 5:06 am

    ummm honey, thats not right….thats not right..

    Reply

  35. Sandra Carli

    July 29, 2018 at 5:06 am

    Coconut oil clogs the arteries… 🙁
    http://www.youtube.com/watch?v=ZZzuPAD0_F8

    Reply

  36. Izzy20002

    July 29, 2018 at 5:06 am

    Can you use other oil than coconut oil?

    Reply

  37. Colez

    July 29, 2018 at 5:06 am

    do you freeze your carrot pulp, or can you freeze it rather?

    Reply

  38. Margarita Grishina

    July 29, 2018 at 5:06 am

    I'm obsessed with you

    Reply

  39. InGreed666

    July 29, 2018 at 5:06 am

    have u found a recipe for GOOD TASTING vegan cheese that shreds yet?

    Reply

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