Vegan Carrot Cake

Last night I came home from baseball to find this!

I walked in and saw a shiny new bike with a big bow on it – an early birthday present from Adam =) My birthday is two weeks away. We had been wanting to buy bikes since we moved to our new house, since there is so much around us that we can bike to! The beach, the stores/mall, parks, gym etc. We had been looking around and trying to decide what type we wanted, and settled on wanting a hybrid bike because we aren’t exactly going to be off-roaing and in the mountains so there was no need for a mountain bike. A hybrid was perfect because it’s lightweight, with skinny tires that make for a great road bike with easy transitions.

I was reminded of when I was probably 10 or 11, and my parents bought me a new bike for my birthday. I was out in our front yard, and my dad brought the pink bike – with a basket and tassels around from the side of the house to surprise me. I remember being so excited to have a new bike – and then trying to ride it around on the driveway.

This year is a milestone birthday (in our family at least) – apparently the age 25 does not warrant a number birthday card, it goes from 21 to 30 with greeting cards. 25 isn’t important enough to have its own card. My mom said 25 was the last ‘big’ birthday celebration she would throw for us – because once we were 30 it would be up to our spouse to plan and throw us a party {although with Adam I’m still not sure that would happen 😉 } — Although she also said she would forgo the birthday party and send me to Vegas this summer if I wanted (which, yes, I do want.) I plan on having a birthday party at our house with my friends as well, and then probably cake with the family (which I’ll make for myself of course.)

I feel as though 25 is a big birthday – a 1/4 of your life has passed, you now enter your ‘mid to late’ 20s. Eeek! Thankfully Adam is 4 years older than me, so I can always feel much younger 😉 hehe. I think a shiny new bike for my 25th is a great present! And I’m so excited to use it all summer long.

I actually made this cake for our mother’s day brunch a couple weekends ago because one of my mom’s favourite desserts is carrot cake. However, I came across this amazing vegan carrot cake recipe from one of my favourite sites Healthy Happy Life. I made the Kale salad from her site last week as well.

It’s amazing – dense and refreshing due to carrots and orange juice, as well as satisfyingly sweet with little sugar added. I’m a huge carrot cake fan too – and this is 100 times better than the sugar loaded, flour filled versions I used to make. Everyone loved it and I would definitely make this again.

 

I used coconut milk and added coconut to the mix, because my traditional carrot cake usually has it, and it gives it a subtle coconut flavour. This would be a great cake to bring to a picnic or pot luck this summer – because you don’t need a fork and knife to eat it. Cut into squares and serve!

Vegan Carrot Cake with Cream Cheese Frosting
Wheat/Gluten Free
Recipe adapted from here

Carrot Cake:
Ingredients:

• 3 1/2 cups homemade oat flour (made from GF/WheatFree rolled oats)
• 3-4 Tbsp ground flax seed
• 3/4 tsp cinnamon
• 1 1/2 Tbsp baking powder
• 2 1/2 cups non-dairy milk (I used unsweetened coconut milk)
• 1 tsp vanilla extract
• Zest of one orange
• 3 Tbsp fresh orange juice (from orange you zested)
• 1/4 cup melted coconut oil
• 2/3 cup brown sugar
• 1/3 cup raw walnuts, chopped
• 1/3 cup raisins
• 1/2 cup unsweetened coconut
• 2 1/2 cups chopped shredded carrots (5-6 carrots)

Directions:

1. Preheat the oven to 350 degrees – prepare 9×13 pan with cooking spray.

2. Place oats into food processor and process until fine oat flour – about 1 minute. Shred carrots – I used my food processor grater attachment, then switched to my blade attachment to create smaller shredded carrots.

3. In stand mixer with paddle attachment, add oat flour, flax seed, cinnamon, and baking powder and mix slightly.

4. On low, add speed add the coconut milk, vanilla, orange juice, and orange zest. Mix until combined.

5. Melt coconut oil and add in the sugar, mix slightly. Add to mixer / wet ingredients.

6. Fold in the carrots, nuts, coconut, and raisins on low speed.

The batter at this point will be thick and textured, think ‘chunky’ – not smooth like  a regular cake batter. This is fine.

7. Pour the batter into cake pan and smooth down with a spatula. Bake at 350 degrees for 40 minutes – or until the edges brown and start to pull away from the pan.

Once baked, allow to cool completely and come to room temperature on counter.

Cream Cheese Frosting:

• 8 ounces vegan cream cheese
• 4 ounces Earth Balance, vegan butter
• 1 1/4 cups pitted dates

While the cake is baking, you can add all your frosting ingredients to a food processor. Process until smooth. Using a spatula, scoop the frosting into a small bowl and place in the fridge to chill.

* I didn’t have vegan cream cheese, so I just used my regular cream cheese frosting *

Allow cake to fully cool before spreading frosting. Frost with cream cheese – sprinkle top with walnuts.

I placed this in the fridge overnight before we ate it, tightly sealed with aluminum foil. Serve Chilled.

This cake will stay good for up to one week, covered.