Fernanda Capobianco’s Vegan Spicy Carrot Cake

Fernanda Capobianco’s Vegan Spicy Carrot Cake
Staff Writer
Fernanda Capobianco’s Vegan Spicy Carrot Cake

Vegan Divas NYC

Fernanda Capobianco’s Vegan Spicy Carrot Cake

A delicious vegan treat topped with rich icing, carrot cake is perfect for every occasion. This recipe comes from Vegan Divas in New York City.

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8
Servings
1001
Calories Per Serving
Deliver Ingredients

Ingredients

For the vegan cream cheese frosting

  • 15  Tablespoons  vegan butter
  • 1  Cup  non-hydrogenated vegetable shortening
  • 1 ½  Teaspoon  vanilla extract
  • 2  Cups  vegan cream cheese
  • 2  Cups  confectioners sugar, sifted

For the carrot cake

  • 1½  Cup  whole-wheat flour
  • ½  Cup  unbleached all-purpose flour
  • 2  Teaspoons  baking powder
  • 1  Teaspoon  baking soda
  • 1¼  Cup  evaporated cane juice sugar
  • 1  Cup  canned pineapple (with juice)
  • ⅔  Cup  soy yogurt
  • ¼  Cup  liquid coconut oil
  • 2  Teaspoons  vanilla extract
  • 1  Teaspoon  ground cardamom
  • 1  Teaspoon  ground cinnamon
  • 1  Teaspoon  ground ginger
  • 1  Teaspoon  freshly grated nutmeg
  • 1  Teaspoon  kosher salt
  • 2  Cups  shredded organic carrots (about 2 medium carrots)
  • ½  Cup  golden raisins
  • ½  Cup  chopped walnuts

Directions

For the vegan cream cheese frosting

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening and vanilla at medium speed until blended, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula, then beat on high speed until light and fluffy, about 2 minutes. Add the cream cheese and mix at medium-low speed until combined (over-mixing the frosting will make it grainy). Gradually add the confectioners sugar and mix at medium-low speed until well blended and creamy, about 2 minutes. Cover the bowl and refrigerate the frosting for at least 2 hours before using.

For the carrot cake

Preheat the oven to 350 degrees F. Coat the bottom and sides of two 8-inch cake pans with nonstick cooking spray and set aside.

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, and baking soda; set aside.

In a medium bowl, stir together the sugar, crushed pineapple, soy yogurt, coconut oil, vanilla, cardamom, cinnamon, ginger, nutmeg, and salt until well blended.

Stir the pineapple mixture into the dry ingredients until blended. Stir in the shredded carrots, raisins, and walnuts.

Scrape the batter into the prepared cake pans and bake until a toothpick inserted into the centers of the cake comes out clean, 25 to 30 minutes.

Cool the cakes in the pans on a wire rack for 15 minutes. Invert the cakes onto the rack and cool completely.

Place one of the cake layers on a cardboard round or a flat plate and cover with a generous layer of frosting, spreading it to the edges of the cake, with a metal spatula. Top with the remaining layer, then frost the top and sides of the cake with the remaining frosting.

Nutritional Facts

Total Fat
85g
100%
Sugar
10g
11%
Saturated Fat
47g
100%
Cholesterol
61mg
20%
Carbohydrate, by difference
62g
48%
Protein
8g
17%
Vitamin A, RAE
577µg
82%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
145mg
15%
Choline, total
18mg
4%
Fiber, total dietary
10g
40%
Fluoride, F
46µg
2%
Folate, total
46µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
2mg
14%
Phosphorus, P
163mg
23%
Selenium, Se
5µg
9%
Sodium, Na
920mg
61%
Water
144g
5%
Zinc, Zn
1mg
13%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.