I’m back! I can’t wait to share my wedding photos with you, but for now, let me share this incredible carrot cake recipe I made. It’s vegan (so dairy free too), wheat free, gluten free and has this delicious dairy-free cream cheese frosting on it.
I made it as one tier of my wedding cake. My go-to carrot cake recipe is normally from the Peyton & Byrne cookbook, but it does produce quite a small cake. I needed a 25cm cake so scoured the internet. This one got such great reviews that I made it without even testing it first. I wasn’t disappointed.
As carrot cake doesn’t really rise much, and I’ve now got the knack of gluten-free flour, I decided to make it gluten-free. I also did a bit of research on alternatives to egg and decided to try one of the methods mentioned on this vegan baking site using linseed (or flax seed as it’s known across the pond) to create a gel which has a consistency very similar to an egg white (although don’t go assuming you’ll be able to whip it up).
Finally, I topped it off with the classic cream cheese topping- well, Tofutti soya cream cheese. Seriously, I am in love with this stuff. It’s so so stable and perfect for making buttercream with. It’s got that slight tanginess of cream cheese and once you flavour it, you really can’t tell the difference.
- 650g grated carrots (total amount after grating)
- 220g dark brown Muscovado soft sugar
- 1750g sultanas
- 180ml linseed gel (from this recipe: http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer)
- 300g caster sugar
- 2tsp vanilla bean paste
- 250ml vegetable oil
- 375g gluten-free flour
- 1tsp xanthan gum
- 1½ teaspoons bicarbonate of soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 250g crushed pineapple (drain juices but don't squeeze the fruit too much)
- 120g walnut halves (chopped if you like but I prefer chunky)
- For the buttercream
- 100g dairy-free spread (I used Stork)
- 400g icing sugar
- ½tsp vanilla bean paste
- 225g Tofutti creamy smooth
- Pre-heat oven to 180°C/355°F/Gas Mark 4. Grease and line the base of three 20cm/8" round cake tins.
- In a large bowl, combine the grated carrots, dark brown sugar and sultanas together. Stir well, cover and leave for an hour.
- Mix linseed gel, caster sugar and vanilla together for a couple of minutes on a medium speed then gradually drizzle in the oil with the mixer still running. Mix until combined fully.
- Sift together the gluten-free flour, xanthan gum, bicarb, salt and cinnamon. I like to sieve this three times to ensure it's mixed properly. Fold into wet mixture until just combined.
- Drain the excess water from the carrot and sultanas and combine with the pineapple and walnut pieces. Fold into the cake mixture.
- Divide the mixture evenly between the tins and bake for about 50mins - 1hr. You might not be able to fit all three tins in your oven, but you can just wait until the first batch is cooked. They're done when a cake skewer in the middle of the cake comes out clean.
- Leave to cool for 10 mins in the tins then remove from tins and cool fully on a wire rack before frosting.
- To make the buttercream, beat together dairy-free spread and add about &fra14; of the icing sugar at a time until it combines. It will take on the consistency of breadcrumbs. Scrape the bottom of the bowl occasionally.
- Add the vanilla and tofutti and beat for 4-5minutes to get a really smooth texture.
- Layer the cake with the buttercream inbetween. I used about ¾ of the buttercream.