Golden Carrot Cake with Cream Cheese Frosting

Name: Golden Carrot Cake with Cream Cheese Frosting
Yield: Makes One 9-inch Double-Layer Cake (16 Servings)
Ingredients: 1 cup sugar, coconut sugar, or a combination; 2 cups Cashew Cream Cheese; 1 cup plain or vanilla almond milk or soy milk; 1 cup walnuts (optional), lightly toasted (see note) and chopped; 1 cup chopped fresh pineapple (optional); ¼ cup maple syrup; 1 pound carrots, scrubbed and grated; 3 cups whole wheat pastry flour; 1 tablespoon cider vinegar; 1 tablespoon baking powder; 1 cup maple syrup; 1 cup refined coconut oil, melted but not hot; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon xanthan gum; 1 cup raisins or unsweetened shredded dried coconut (optional); 1 teaspoon salt; ½ cup frozen concentrated pineapple juice, thawed; ¾ cup canola oil; 1 teaspoon ground ginger; 1 teaspoon ground cardamom

Preparation info

Makes One 9 inch Double-Layer Cake (
16
Servings)

Difficulty
Medium

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

Frozen pineapple juice concentrate adds a refreshing tang to this carrot cake. If you like, you can add chopped fresh pineapple too. Walnuts, coconut, and raisins are other optional enhancements. Topped with cream cheese frosting, it is one of my all-time favorite desserts.

Ingredients

Cream Cheese Frosting

2 cups Cashew Cream Cheese
1 cup refined coconut oil, melted but not hot

Cake
Dessert
Vegan

Method

Make the frosting.

Put the cream cheese, oil, and maple syrup in a food processor. Process until smooth and creamy. Add the xanthan gum and process until thoroughly combined. Transfer to a container, cover, and refrigerate for at least 3 hours, until thickened, before frosting the cake.
Preheat the oven and prepare the pans.