Carrot Cake with Coconut Icing
Pre and Cook Time: 1.5 hours
Ingredients
- 2 ½ cups self-rising flour
- 1 cup brown sugar
- 1 cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp salt
- ½ cup avocado oil
- 1 cup applesauce
- ¾ cup almond milk
- 2 tbs vanilla extract
- 3 cups carrots (shredded)
- ½ cup pineapple
- ½ cup chopped walnuts
- ½ cup vegetable shortening (or vegan margarine)
- 8 oz vegan cream cheese
- 1 cup coconut
- 2 tsp lemon juice
- 2 cups powder sugar
Equipment Needed
- Two, 8-in round cake pans
- Parchment paper
- Large mixing bowl
Preparation Instructions
Cake:
- Step 1: Preheat the oven to 350°F and prepare two, 8-inch round cake pans, lining the bottom with parchment paper and spraying well with oil
- Step 2: In a large bowl, whisk together flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and 1 tsp salt
- Step 3: Pour in the canola oil, applesauce, almond milk and 1 tbs vanilla extract. Mix until combined
- Step 4: Fold in the grated carrots and walnuts
- Step 5: Pour the cake batter evenly between the prepared pans
- Step 6: Bake for 35-45 minutes (or until a toothpick comes out clean and the tops of the cakes are set)
- Step 7: Remove from the oven and allow to cool for about 20 minutes before carefully removing from the pans.
- Step 8: Allow the cakes to cool completely before frosting.
Coconut Icing
- Step 1: Mix vegetable shortening and vegan cream cheese until well combined.
- Step 2: Mix in lemon juice, 1 tbs vanilla extract and coconut
- Step 3: Gently fold in 2 cups of powder sugar
Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
