When I went vegan I figured that baked goods were a no-go. How could I possibly make them without eggs and milk? Will they rise the same? Will the batter taste gross? Turns out – my favourite desserts can be easily veganized, including carrot cake!
I made this one from my mom’s old recipe, but this time I substituted with almond milk and a flax egg. It worked out perfectly! She is the master baker, so when she is impressed I feel like a boss.
Make this for your friends and family and I swear they will have a food-gasm.
What you’ll need:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- Dash of cloves (optional)
- 1/2 tsp salt
- 4 tbsp ground flax + 8 tbsp water
- 3/4 cup vegetable oil
- 1/2 cup almond milk
- 2 cups sugar
- 2 cups grated carrots
- 1 540ml can crushed pineapple drained (reserve liquid)
- 1/2 cup chopped pecans
- 1 package vegan cream cheese (I used Tofutti)
- 1/4 cup melted butter
- 2.5-3 cups icing sugar
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- Preheat oven to 350F.
- Mix the ground flax and water and set aside to thicken up.
- Drain the crushed pineapple over a bowl. You’ll need the liquid later on in the recipe.
- Mix together the first seven ingredients.
- Whisk the flax “egg”, vegetable oil and almond milk together until there are no lumps. Then add in the sugar and mix again.
- Add the dry ingredients to the wet and mix until thoroughly combined.
- Add the pineapple and stir. Then fold in the grated carrots and chopped pecans.
- Finally, add 1/4 cup of the leftover pineapple juice.
- Add the mixture to a bundt cake pan.
- Bake for 60 minutes.
- Remove and let cool for at least one hour.
- Once your cake has cooled, mix together all of your icing ingredients using an electric mixer. Add the icing sugar one cup at a time to reach your desired thickness. Place in the fridge for 10 minutes.
- Ice your cake and then place in the fridge overnight for best results!