Vegan Carrot Cake with Coconut Cream Frosting

Ingredients

• 2 cups All-Purpose Flour
• 2 cups Grated Carrots
• 1 1/2 cups Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 3/4 cup Vegetable Oil
• 1/2 cup Applesauce
• 1 teaspoon Vanilla Extract
• 1 can Coconut Cream
• 3 cups Powdered Sugar
• 1/2 cup Chopped Walnuts
• 3 Eggs

Instructions

1. 1Preheat your oven to 350°F (175°C). In a large bowl, combine the 2 cups of All-Purpose Flour, 1 1/2 cups of Sugar, 1 teaspoon of Baking Soda, 1 teaspoon of Baking Powder, 1 teaspoon of Cinnamon, 1/2 teaspoon of Nutmeg, and 1/2 teaspoon of Salt. Whisk these dry ingredients together until they are well combined.
2. 2In a separate medium bowl, combine the 3/4 cup of Vegetable Oil, 1/2 cup of Applesauce, 1 teaspoon of Vanilla Extract, and 3 Eggs. Whisk these wet ingredients together until they are well combined.
3. 3Pour the wet ingredients mixture into the large bowl with the dry ingredients. Mix gently with a spoon or spatula until just combined, being careful not to overmix. Then, stir in the 2 cups of Grated Carrots until evenly distributed throughout the batter.
4. 4Pour the batter into a baking pan. Bake for 35 to 40 minutes at 350°F (175°C), or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
5. 5Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This is important to prevent the frosting from melting later.
6. 6Place the 1 can of Coconut Cream in the refrigerator overnight (at least 8 hours) to allow the thick cream to separate from the watery liquid.
7. 7The next day, carefully open the chilled can of Coconut Cream without shaking it. Scoop out only the thick, solid coconut cream from the top, leaving any watery liquid at the bottom of the can; discard this watery liquid. In a medium bowl, combine the scooped coconut cream with the 3 cups of Powdered Sugar. Beat with an electric mixer on medium speed until the frosting is smooth and creamy.
8. 8Once the cake is completely cool, spread the coconut cream frosting evenly over the top. Garnish the frosted cake with the 1/2 cup of Chopped Walnuts, if desired. For best results, refrigerate the frosted cake for at least 30 minutes before serving. Serve chilled.

Substitutions

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