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

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

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.

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Ingredients

Cream Cheese Frosting

Method

Part of