Carrot Cake with Light Cream Cheese Frosting Recipe. Would this recipe turn out the same if eggs are used? It’s totally divine. This recipe is wonderful! We’ve got you covered! Yes, that makes perfect sense, thank you!! Keep frosted, uncut cakes out on your countertop for 2-3 days. All the best! Its lightly nutty flavor blends subtly with the walnuts and warm spices, and if I hadn’t baked this cake myself, I would never have noticed the swap. Raisins? If you need it to last longer than that, put your carrot cake slices directly in your freezer. You can also check out our vegan carrot cake cupcakes with orange and walnut and our gluten-free carrot cake cupcakes with cashew cream frosting. Walnuts: Personally, I could not enjoy a carrot cake without chunks of walnuts. Thanks so much! I’d hate to give you advice that isn’t correct and want to be safe! Comment Policy: Your feedback is really appreciated! Pineapple carrot cake with cream cheese frosting is super moist and bursting with spice flavor. CategoryCake Difficulty Intermediate Rating. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. A standard carrot cake is topped with a cream cheese frosting. Thank you for sharing! Hi Alison! In this one I added apple cider vinegar, this was to try and get a slightly more ‘cheesy’ flavor to it. This healthy carrot cake recipe took one look at the kitchen sink and said, “Of course we are including that.” It also supported my decision to pack a second pair of boots. This was my first time baking vegan for my husband snd step-son. If so, is it the same amount? Let cake cool completely before frosting. It’s also one of the easiest cakes to make healthy, without sacrificing a speck of texture or flavor. Carrot cake just isn’t carrot cake without the pairing of cream cheese frosting. Eggs can be quite drying, so it won’t be as moist. Since becoming vegan I have made this countless times and it always turns out delicious and my non-vegan family loves it too! Thank you so much! ), this cake is marvelously moist and tender. Thank you for sharing this kind review! I currently have a 27 cm form (10.6 inches). 50g Full Fat Cream Cheese (I tend to use branded Philadelphia as I can never guarantee the quality of shop’s own brand) 500g Icing Sugar; 1 Tbsp Double Cream; 1 tsp Vanilla Extract; Using an electric whisk, Mix together the butter and Cream Cheese then add the icing sugar. You need just a bit more powdered sugar than butter. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. So what do you think of this gorgeous vegan carrot cake? I would make it as two separate batches, so don’t double the recipe, make it as is, bake, and then make it as is again and bake again. The carrots, cake, and cream cheese icing saturate each slice with excess sugar and net carbs. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the … Let cool before frosting. My father needs a LC one and I wanted to check before making it. 5 from 2 votes. Thank you!! Thanks in advance!! Loved it. Topped with lemon buttercream frosting and crushed walnuts. Or just for Sunday afternoon tea. And every single time I’ve forgotten. Spread evenly over the cake 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled) 2 teaspoons baking … If your frosting ends up too thin, add more powdered sugar. This recipe looks amazing! Remove the cake from the oven and let cool completely in the pan. Hi Roz! It was still really good though, with a perfect amount of tang, so I went with it! Non-vegans even asked the recipe for this!!!! No one believes they’re vegan! Just wondering, for your baking, are your temperatures based on a conventional oven, or a fan oven? Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Ingredients. ★☆ This cake makes two thick 7-inch cake layers. If you did this and it is still too dry to mix then just use as little non-dairy milk as you need to get the batter wet enough to mix properly. Total perfection. An ultra-moist healthy carrot cake that's so delicious, you'll never miss the extra calories. Mix until … Baking time and everything are exactly the same. Making a vegan cream frosting is easy using vegan butter, vegan cream cheese, and powdered sugar. Your email address will not be published. The layers are slightly thinner, but still perfect, and 8-inch cake pans work great with the recipe exactly as is, no other changes at all. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl. Reply Shiran May 18, 2014 at 5:19 pm. While this “be prepared” travel tendency makes me terrible at producing a bag of reasonable weight, it’s also how I created an excellent Healthy Carrot Cake. Stir in the grated carrots. Is it ok if use this one? Put the cake on a board or plate. Rude or insulting comments will not be accepted. The icing has a lovely tang that stops it being too sweet. I absolutely LOVE this recipe! Oh wow lol just saw it on your notes! Carrots have a lot of natural sugar, and when they’re cooked, it … Pour the batter into the prepared baking pan. If you’ve already iced your carrot … Source(s): icing carrot cake cream cheese: https://tr.im/cvxoG. The layers are slightly thinner but still perfect. My solution is to use less vegan cream cheese… This cream cheese frosting recipe is fool-proof, light and creamy, and compliments the cake flavors perfectly. The best carrot cake ever. And while you’re here – sign up for our email list! Comment document.getElementById("comment").setAttribute( "id", "a9ed45d452a9f806c9ed71660c8bce07" );document.getElementById("fd4db87355").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! I did sub out the flax eggs for 1/2 cup of canned pumpkin. Reply Lilli @ Sugar and Cinnamon May 19, 2014 at 3:10 am. In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl. This healthy carrot cake is also whole grain. Add frosting to the top of one of the layers. Or you think it is more ok if I make two different batches of half dose and bake them in different times? Pour the cake batter into your baking dish and bake for approximately 35 minutes. Can I make cupcakes? Can I use 9-inch that is all I have. Best results will come from using flax eggs as per the recipe. Too tempting am I right? It’s been in the oven already when I’ve remembered the walnuts. *You can switch the extra virgin olive oil for a different oil such as canola oil. When the question is, “should I?” healthy carrot cake responds with a resounding “YES!” Nuts? Instead of canola oil can you use applesauce? Beat … Do you think I would be able to create the frosting without an electric mixer? I love to know what you are making! I’m sharing this post in partnership with Bob’s Red Mill. I honestly think this was the best carrot cake I ever had!!! For more tasty recipes and a coupon for $1.00 off any product, please visit BobsRedMill.com! Find out more about me here. gluten-free carrot cake cupcakes with cashew cream frosting. Required fields are marked *, Rate this recipe Carrot cake with cream cheese frosting is the ultimate dessert, and this one looks amazing! The Carrot Cake With Cream Cheese Frosting will stay fresh in the fridge for up to five days. Hope that all makes sense! It’s moist, flavoursome, and comes together really easily. Ok Ok, I’ve said I’m never going to mention guilt and food in the same sentence on this blog, and I’m going to stick to it, but you know, there’s indulgence and then there’s feeling saintly about indulgence, which is not like indulgence at all really. Poured the batter in cupcake pans and kept an eye on the time. Your feedback is really appreciated! Pineapple? Combine dry ingredients and stir in. And if you want it to be a two layer cake, then you could bake one, and then when that’s baked, bake the second one. The perfect carrot cake recipe without the sickly sweet frosting. Bake for 40 to 45 minutes, until a toothpick inserted … When it comes to carrot cake, the best way to top it is with tangy, sweet, and THICK cream cheese frosting! In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. That’s it! Set aside. Carrot cake will forever be one of my favorite desserts—it’s homey, signals that spring is near, and is an excellent excuse to eat irresponsible levels of cream cheese frosting. Add the pineapple and shredded coconut and beat just until incorporated. Add the double cream … Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Here is how I assemble the cream cheese icing. Carefully transfer the cake to a serving plate. Adds a delicious nutty flavor and crunchy texture. This recipe adapts to 12-18 cupcakes depending on how full you make the cupcake liners. Spread the frosting evenly over top of cooled cake. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together. (Check at the 30-minute mark—if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Place into the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean. To make the frosting, stir the cheese and orange zest together. Add the grated carrot and the brown sugar. Rude or insulting comments will not be accepted. Some vegan cream cheese products don’t set up like dairy cream cheese. That is so good! Ideal for any special occasion. Ve made this countless times and it ’ s moist, rich vegan cake... In your freezer until well combined too sweet a bit more powdered sugar, increasing the speed to medium you! ( optional ) … let cake cool completely in the tin for 10 minutes, then go it! 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