This carrot cake contains roasted carrots instead of shredded raw which gives the cake more depth of flavor and a denser texture. Rich with spices and topped with a tangy cream cheese frosting, this is the ultimate treat!
10ounces(285 grams) vegan cream cheese, softened but still cool
1stick(8 tablespoons or 113 grams) unsalted vegan butter softened, but still cool
1tablespoonvegan sour cream
2teaspoonsvanilla sugar or vanilla extract
2teaspoonslemon juice
2 1/2cups(280 grams) confectioners' sugar, sifted
Instructions
To make the cake:
Preheat the oven to 400℉ (200℃). Place the carrots on a sheet tray and roast in the oven for about 40-45 minutes until soft. Set aside to cool slightly.
Reduce the oven temperature to 330℉ (165℃).
Prepare a 9-inch (23 cm) cake pan by spraying it and lining it with parchment paper and set aside.
Place the slightly cooled carrots to a food processor and pulse until they are chopped into small pieces, but not puréed. Set aside.
Add the flour and all the ground spices to the bowl of a stand mixer fitted with the whisk. On low speed, pour int he melted butter and combine until you have a mixture that resembles like sand.
In a separate medium bowl, add the sugars, baking powder, baking soda and salt and whisk together until the brown sugar is lump-free. Add the mixture to the flour along with the walnuts and mix until the sugar is well incorporated, a few seconds.
Finally, add the milk, roasted carrot mixture, vanilla bean paste and beat on low speed for 20 seconds or so until just combined.
Pour the batter into the prepared cake pan and bake on the middle rack for about 45-50 minutes, until a skewer inserted into the center of the cake comes out clean.
Let the cake cool on a rack for a good half hour before carefully removing it from the pan and let cool completely before frosting the cake.
To make the cream cheese frosting:
Add the cream cheese, vegan butter, vanilla sugar or extract, and lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Beta on medium until smooth, then gradually add in the confectioner’s sugar until incorporated. Refrigerate until ready to use.