It is simply impossible not to love the juiciness of this cake with its depth of flavor coming from the various spices and the “health” aspect of the shredded carrots.
2 ½ cups (12 1/2 oz or 350 g) unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp freshly grate nutmeg
1/8 tsp ground cloves
½ tsp salt
1 lb (5-6 medium or 1/2 kg) carrots, peeled
½ (1.25 dl) cups light-brown sugar
1 ½ cups (3.5 dl) granulated organic sugar
3 tbsp ground flaxseeds mixed with 9 tbsp water
1 tsp vanilla extract
½ cup (1.25 dl) Mivine grapeseed oil (or sub other neutral vegetable oil)
½ cup (1.25 dl) other vegetable or coconut oil of your choice
Cream Cheese Frosting:
1 x 7 oz (200 g) container of vegan cream cheese (I used Violife)
5 tbsp vegan butter, softened but still cool
1 tbsp fresh lemon juice
1 tsp vanilla extract
2–3 cups (5–7 dl) confectioner’s sugar
Walnuts, toasted, for garnish (optional)
Lemon zest, for garnish (optional)
For the Cake:
Preheat the oven to 350° Fahrenheit (180° Celsius) and adjust the oven rack to the middle position. Grease and line 2 x 7-inch cake pans with parchment paper and set aside.
Mix the ground flaxseed with the water in a small bowl and let sit and swell for about 10 minutes
Sift together the flour, baking powder, baking soda, spices and salt in a medium bowl, and set aside.
In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups), add the carrots to the dry ingredients and set aside.
In a separate bowl, whisk together add the oil, sugars, flax eggs and vanilla extract. Pour into the dry ingredients with the carrots. Let sit for about 5 minutes, allowing the carrots to seep out some of its juices. If it seems too dry, you can add couple of tbsp of plant-based milk, but only if you think it’s really dry.
Divide the batter evenly between the two cake pans and bake in the oven for about 35-40 minutes until a toothpick or cake tester inserted into the center of the cake comes out clean/dry. Rest the cakes on a cooling rack to room temperature, about 2 hours.
For the Frosting:
Add the cream cheese, butter, vanilla and lemon juice in a stand mixer fitted with the paddle attachment and process until smooth.
Gradually add the confectioner’s sugar until you have a consistency you are happy with (the amount of sugar can vary).
Carefully lift out the cakes from the pans and place the first cake on your serving tray with the flattest side up. Using an offset spatula, spread half the frosting evenly on top, then carefully place the second cake on top, and spread the remaining frosting on. Garnish with the optional toasted walnuts and lemon zest.
I used Violife’s vegan cream cheese in this frosting if you can find that brand I highly recommend it, as it’s the best one on the market. Kite Hill’s cream cheese is also decent. Otherwise, it’s quite possible to make your own from soaked cashews and a little coconut oil and yogurt, you can find several recipes online.