Vegan Carrot Cake Recipe - With The BEST Vegan Frosting! (2024)

FAQs

What is vegan cream cheese frosting made of? ›

You soak raw cashew nuts in hot water for an hour and then drain and add to a blender jug with some lemon juice, coconut cream, salt and a tiny bit (¼ tsp) of white vinegar. Blend until smooth. This will make around 13-ounces of vegan cream cheese. You're only going to use 8-ounces in the frosting.

The ratio of wet ingredients (fat and vegan milk) to dry ingredients (flour, cocoa powder etc.) has to be in perfect balance. If you have too much fat and too little milk and/or flour, you'll get a greasy cake. If you have too much milk and not enough fat, you'll end up with a gummy, dense cake.

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

With only four ingredients — butter, cream cheese, vanilla extract, and powdered sugar — the best cream cheese frosting recipe is one that gets the proportions just right. This recipe keeps things pleasantly tangy by using one part butter to two parts cream cheese, which helps balance the sweetness.

The firmer the cream cheese, the less likely your dairy-free cream cheese frosting will be runny! A note about vegan butter: Make sure that you're using room temperature vegan butter as well! This does not mean melted butter. Allow the butter to come to room temperature for about an hour or two.

Start by beating together the vegan butter and vegan cream cheese with the vanilla. You want them close to room temperature – not warm, not cold. If the cream cheese is really cold, it's more likely going to give you a lumpy, grainy texture as it wont incorporate into the icing sugar fully.

The reason that you'll see apple cider vinegar or vinegar in a lot of vegan baked goods is because it helps with the leavening. It's an acid and it helps the cakes to rise.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Some health benefits of choosing vegan cakes over regular cakes include: Plant-based products are healthier. Animal fats are definitely unhealthy and responsible for diseases such as diabetes, hypertension, etc. Plant-based fats have no cholesterol which is much healthier for you.

Carrot cake usually contains more saturated fat than fruit cake thanks to the frosting, which is typically made from cream cheese. The higher fat content also means it's higher in calories. Carrot cake is lower in fibre, so may not be as filling.

How to keep carrots from turning green in carrot cake? ›

If your carrots turn inexplicably green with a recipe you've used many times before, the likely culprit is that the baking soda didn't get fully dispersed throughout the batter. If your carrots are turning green every time you make the recipe, the ratio of baking soda in the recipe is probably off.

Well, oil makes cakes soft and that gives the perception of moistness. It keeps the crumb tender. If there is too much oil, then the cake will be dense and heavy and air bubbles will not be able to sustain themselves in the batter.

A Short List of Vegan Cake Mix Options. Since most boxed cakes require that you add eggs, milk and butter after, most major brands such as Duncan Hines or Betty Crocker are already vegan!

Carrot cake refers to a glutinous rice flour "cake" that's made from a white radish (or yam if it's yam cake) cut into cubes, wok or pan fried till crispy, then cooked into an egg omelette. The bits of radish cake taste mild and have a soft, pleasant texture.

Filtered Water, Coconut Oil, Potato Starch, Salt (Sea Salt), Glucono-Delta-Lactone, Flavor (Vegan Sources), Olive Extract, Vitamin B12.

I create it with the same ingredients that's in traditional buttercream frosting: powdered sugar, (vegan) butter, and a little milk. I add cocoa powder to give the frosting just the right amount of chocolate flavor, as well as a hint of vanilla to deepen flavor.

Packaged cream cheese is made of pasteurized whole milk, salt, carob bean gum (a thickener, stabilizer, and emulsifier), and cheese cultures. Most homemade vegan cream cheese recipes substitute the cultures for an acid, such as lemon juice, to curdle the dairy-free base.

Most vegan ice creams are made with coconut milk, almond milk or soy milk. All of those bases come from plants, and none include anything that comes from an animal. If, however, an ice cream is made with coconut milk but contains egg, it is dairy-free but not vegan, since it has egg.