Fragrant Vanilla Cake

Tag: carrot

  • Vegan Maple Date Carrot Cake

    Vegan Maple Date Carrot Cake

    It’s carrot cake season! Every spring I have to make at least one, and so recently I decided to bake a carrot cake because it’s tradition and it just sounded so good! This time I decided to make a Vegan Maple Date Carrot Cake, because maple and dates go so well with the spices in a traditional carrot cake. It turned out so good I had to share!

    I love a dessert that includes veggies, so carrot cake is right up my alley. For this one I used my vanilla cake base with warming carrot cake spices like ginger, cinnamon, cardamom and nutmeg. For the flour I used whole wheat pastry flour but you could use regular all purpose flour instead or even a gluten free all purpose baking flour like Bob’s Red Mill (which I have had good results with before). I used granulated sugar but brown sugar would also work well in this or maple sugar if you’d like a less refined version.

    A lot of carrot cakes have raisins and walnuts but I don’t really care for raisins so I thought dates would be perfect. Dates are like caramel in fruit form. I added pecans to this cake for a nice crunch as well. For the maple flavor I added maple extract to the cake along with the vanilla and maple syrup to the frosting to give it a delicious flavor. I just made a simple buttercream for this and it was perfect!

    This cake turned out so heavenly! Layers of soft, sweet lightly spiced carrot cake with sweet dates and crunchy pecans throughout and a luscious maple buttercream frosting. I loved it and my husband loved it as well, so I think you will too! If you are a carrot cake fan, definitely give this Vegan Maple Date Carrot Cake a try!

    Vegan Maple Date Carrot Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 1/2 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1 cup shredded carrots
    • 1/2 cup chopped pecans
    • 1/2 cup chopped dates

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 1 Tbsp maple syrup
    • 2-3 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 4 cups powdered sugar

     

    Garnish:

    1/4 cup chopped pecans

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, spices, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Fold in the carrots, pecans and dates.
    5. Pour the batter into the prepared pans evenly.
    6. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    8. To make the frosting, beat the butter with the milk, maple, maple extract and vanilla extract until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    10. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    11. Place the next cake layer on top.
    12. Spread the remaining frosting on the top and down the sides of the cake evenly.
    13. Sprinkle chopped pecans over the cake, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    14. Serve the cake and enjoy!
  • Classic Vegan Carrot Cake

    Classic Vegan Carrot Cake

    Spring is finally here!  Well, calendar wise at least, it is still a bit chilly but there are glimpses of it with the pussy willows popping out along the pond, and a few plants starting to sprout out of the ground, plus of course the longer days.  After winter I am all about anything over 40 degrees and consider it nice.  Since we are into spring now, and there isn’t much you can do right now besides stay home (and go to work if you are in one of the jobs still open like mine, since I work in a grocery store), it is the perfect time to bake something.  It has been kind of a mad house at work lately, with everyone trying to get their groceries and just a weird time in general with this whole corona virus thing, that baking brings me a bit of calm as well.

    I had some carrots on hand, so I decided to make a carrot cake.  Now, I have made fancy ones in the past with lots of add ins, and although I like to do stuff like that, I realize that not everyone likes that kind of carrot cake, and they just want a classic one.  With plenty of carrots, a little spice and cream cheese frosting. I see people asking for a recipe like this a lot, so I figured I would make one.  Also, carrot cake just sounded good.

    This cake is pretty easy to make, for the batter I used a whole wheat pastry flour but you could use regular flour if you prefer that (or see below for a GF option).  I added in cinnamon, ginger and nutmeg, which were always used in the carrot cakes my Mom made growing up, and I used maple sugar to sweeten, because I love the maple flavor it gives the cake. It doesn’t need any oil, unlike the cake I grew up eating though, because I used full fat coconut milk including the cream in this and it works perfect for adding richness.

    I gave it a creamy fluffy faux cream cheese frosting with a full fat coconut milk (cream) base and some Dastony pine nut butter from Raw Guru.  I behaves similarly to raw cashew butter (which could also be used) but is kinder on my stomach (cashews don’t agree with me most of the time).  It gives it that cream cheese like flavor, along with a little lemon juice.  Once the cake was all frosted and assembled I could not wait to try it!  It was heavenly!  Like the carrot cake I remember eating growing up! If you are looking for a good classic carrot cake recipe, give this one a try!

    Classic Vegan Carrot Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 2 cups shredded organic carrots
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup Dastony pine nut butter (or raw cashew butter or macadamia nut butter)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp lemon juice or cider vinegar
    • 1/4 tsp sea salt
    • 3/4 cup melted Dastony coconut butter (not coconut oil)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, cinnamon, ginger, nutmeg, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.  Fold in the carrots until well combined.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    10. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    11. Enjoy!

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Carrot Cake Scones

    Vegan Carrot Cake Scones

    The arrival of Spring has me in the mood for carrot cake. Because to me, it is the quintessential Spring dessert.  I mean, it is perfect for Easter celebrations, and carrots first come into season this time of the year (well not for a while in Minnesota, but in other parts of the country). I like plenty of aromatic spices in mine, and chopped pecans, and it has to have a cream cheese frosting or glaze.  Gosh, I am making myself hungry talking about it.  I had carrots on hand last weekend and it just seemed right to make carrot cake, but I didn’t have the ambition to bake a cake, make frosting, and frost it.  I wanted something a little more instant.  Scones sounded amazing as well, I was craving their flaky rich texture so, I decided to make carrot cake scones.  We make a carrot scone at the deli I work in, and I am always telling myself that I need to make a vegan version, so now was the time!  I can’t believe I have never made any carrot cake scones, I have been baking for a long time and they sounded amazing!

    These are actually pretty quick and easy to make, which is always a win!  You can be enjoying them much faster than actual carrot cake. I made a gluten free dough for them, and added in some pecan meal for richness and extra flavor.  Trust me, this little addition makes them so much better!  For spices, I added cinnamon, ginger and nutmeg and it was just enough to make them aromatic.  Yes, these have coconut oil and full fat coconut milk in them, they are not a low fat recipe, but it is so worth it!  It makes them flaky, delicious and crave worthy.  The trick to making them turn out perfect is to mix the dough just until it is starting to hold together with small lumps of coconut milk and coconut oil still in the dough, then you get those pockets of flaky perfection. I mixed in plenty of carrots and pecans and even the dough tasted good!  Yes, I eat this dough just like I do with cookie dough haha!

    They smelled amazing while baking, the sweet aroma of carrot cake spices filling my kitchen.  They baked up beautifully, and I could not wait to try them!  But first, since they were carrot cake, they needed a “cream cheese” glaze.  So I whipped one up in a minute and it was just what they needed.  These are heavenly! They have all of the flavor of sweet carrot cake, but they are rich, flaky and delicious!  That slightly tangy sweet glaze is the perfect addition. These would be perfect for an Easter brunch, but of course I recommend making them now, just because they are so good!

    Vegan Carrot Cake Scones
    Makes 8

    Ingredients:

    Scones:

     

    “Cream Cheese Glaze:

    • 1 Tbsp raw cashew butter at room temperature
    • 1 Tbsp coconut butter, warmed to liquid
    • 2 tsp maple syrup
    • pinch sea salt
    • 1/8 tsp cider vinegar

     

    Instructions:

    1. Preheat oven to 425F degrees with the rack set at the middle position.
    2. Line a baking sheet with parchment.
    3. In a large bowl, combine the flour, pecan meal, sugar, ginger, cinnamon, nutmeg, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy.
    4. Fold in carrots and pecans until evenly distributed.
    5. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into 8 triangles.
    6. Place scones on the prepared baking sheet, reshaping slightly if necessary.
    7. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar.
    8. Place in the oven and bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven).
    9. Cool on a wire rack.
    10. Whisk together the glaze ingredients until smooth, and drizzle over scones. Enjoy!

     

    *If you prefer to make these not gluten free, you can swap the gluten free flour for organic whole wheat pastry flour.

    *For the pecan meal, blend about 3/4 cup pecans in a blender or food processor just until ground finely, but not too long or they will become butter. This should give you enough for the recipe.

  • Vegan Festive Carrot Cake

    Vegan Festive Carrot Cake

    Festive Carrot Cake 4

    Carrot cake has always appealed to me, ever since I tasted my first bite when I was about 5.  I was not one of those kids that turned up their nose at veggies.  Not that anyone ever turns their nose up at a good carrot cake once they taste it. It is good stuff!  Especially the carrot cake that my Mom used to make.  Of course the usual is good with the spices, caramel flavor, and cream cheese frosting.  But my Mom’s version included things that made you feel like you were on a tropical island. Pineapple, coconut and pecans.

    Festive Carrot Cake 6

    It was a gem from a church cookbook she had owned for probably 20 years.  It was so good.  However, now we both don’t eat refined sugar and I am a vegan, so it hasn’t been made since I was little.  So I decided I needed to recreate that cake this year for Easter.  It seemed appropriate, carrot cake to me it the quintessential Spring and Easter dessert, and the perfect centerpiece for your table.

    Festive Carrot Cake 3

    It was easy to recreate, and my version turned out just as good as Mom’s.  I made it gluten free with quinoa flour, and sweetened the cake with dates to give it that caramel flavor that the brown sugar in Mom’s cake once provided.  I added the classic carrot cake spices, and of course all of those delicious add ins Mom’s cake had. It needed to be frosted with a cream cheese frosting as well.

    Festive Carrot Cake 1

    So, I made a faux almond cream cheese frosting with coconut milk and almond butter. It was so good I had to lick the extra from the bowl.  The cake turned out fabulous!  I am proud to serve this for Easter, and it is really pretty easy to make, so you can be too!

    Festive Carrot Cake 2

    Vegan Festive Carrot Cake

    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups quinoa flour (or all purpose gluten free flour)
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    2 tsp ground cinnamon
    2 tsp ground ginger
    1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1/4 cup avocado oil
    1 Tbsp pure vanilla extract
    1 cup pineapple juice at room temperature
    2 Tbsp apple cider vinegar
    3/4 cup crushed pineapple
    1/2 cup finely shredded, dried coconut
    1/4 cup chopped pecans
    1 1/4 cups shredded organic carrots

    Frosting:
    1 15 oz can full fat coconut milk, chilled
    1/4 cup maple syrup
    1 tsp cider vinegar
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    1/2 cup raw almond butter
    1/2 cup plus 2 Tbsp coconut butter

    Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, baking powder, baking soda, sea salt, ginger, and cinnamon in a large bowl to blend well. Place dates, reserved water, oil, pineapple juice, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in pineapple, coconut, walnuts and carrots.  Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.

    To make the frosting, combine all ingredients in a blender, and blend until smooth.  Pour into a bowl, and place in the freezer until thickened.  You want to whisk it every 15 minutes and you know it is ready when it is thick like whipped cream, about 30-45 minutes depending on how warm it has gotten.
    To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.

    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. It will take longer to bake, about 50 minutes to an hour.



  • Raw Spiced Carrot Apple Granola

    Raw Spiced Carrot Apple Granola

    The aroma of Autumn is in the air.  You can especially smell it in the morning.  As I head out for my runs, the air feels crisp and dry.  The trees are just starting to show signs of color, reds, yellows and oranges appearing on a select few, and a few are falling to the ground like fluttering confetti.  The weather can’t seem to make up its mind here lately, going from the 60s to the 90s in one week, but I know the crisp air will soon be here to stay. This is my favorite time of the year.  The time of year when I can wear cozy sweaters, bake apple pie and run through the crunchy leaves.

    Raw Carrot Apple Granola 1

    The apples are amazing this time of the year and I have been hoarding the honey crisps. I have made a few desserts with them, but the latest thing I made was granola.  We have a apple carrot scone recipe in the deli I work at, and it always sounds so good to me, so I decided to make apple carrot granola.

    Raw Carrot Apple Granola 2

    Granola has been the “it” snack at my house lately since I started making it again a few weeks back. I tend to go in streaks with my granola, making it all the time, then taking a break when I get too busy.  It is so good though…sometimes I wish I could snap my fingers and it would appear!  Not that it is hard to make, but you know, we all feel like relaxing sometimes.

    Raw Carrot Apple Granola

    Anyways, back to the granola, I decided to make it nut free this time and include chia seeds, quinoa, and buckwheat for extra crunch along with the oats.  I also added coconut, carrots and apples for extra sweetness, and a few of my favorite fall spices. It turned out so good!  Really, it was crave worthy. Bonus, it smells amazing while dehydrating, so you will wake up to a beautiful aroma when you wake up the next morning.

    Raw Carrot Apple Granola 4

    Raw Spiced Carrot Apple Granola

    Makes about 8-10 cups of delicious granola

    1 cup buckwheat groats soaked for 30 minutes and drained well

    1 cup quinoa, rinsed well and drained

    6 cups gluten free raw rolled oats

    1/2 cup chia seeds

    2 cups finely shredded, dried coconut

    4 carrots, shredded

    3 large organic apples, sliced

    3/4 cup raw coconut butter warmed to liquid

    1/2 cup maple syrup or raw coconut nectar

    1 1/2 tsp sea salt

    1 Tbsp pure vanilla extract

    1 Tbsp cinnamon

    2 tsp ground ginger

    1/4 tsp nutmeg
    In a large bowl, combine oats, buckwheat, quinoa, coconut, chia seeds, apples, carrots and set aside. In another bowl, whisk together coconut butter, coconut nectar, sugar, sea salt vanilla extract, and spices until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto 2 lined dehydrator trays, and dehydrate at 115F for 24 hours or until crispy.

    *Note, if you want to make this in the oven you may, but keep in mind that it will not necessarily stay raw that way (if you are concerned about that). Just keep your oven at the lowest temperature possible, preferably 15oF or so.  It will cook a lot faster than the dehydrator so check it way sooner, like after 4 hours (times will vary significantly depending on your oven and the temperature).



  • Raw Carrot Cake For Two

    Raw Carrot Cake For Two

    Carrot Cake 4 2

    Being in a relationship isn’t about everything being perfect and like a fairytale.  It is about appreciating the little things like never having to worry about what he thinks about your embarrassing habits and loving you anyway.  Or how he will drop everything to help you when you need it or give you a hug and tell you it is alright when you need a shoulder to cry on.  Or when you do fight, being able to forgive quickly admit to each other you were wrong and make up for it later.  It is about sharing those special moments together as well.  Exploring a new place together, cuddling when it is chilly out, appreciating the same piece of art in a huge museum, watching the clouds float by and picking out what they look like.  Being a best friend.

    Carrot Cake 4 2 1

    And sharing with each other.  I can’t imagine a better way to do this than sharing a dessert together.  Like this Raw Mini Carrot Cake for Two.  It is pretty simple to make, and if you have a lot of juice pulp left over if you juice a lot, then it is a use for that as well. I hate wasting things. It requires no dehydration or cracking of young coconuts, so you can enjoy it sooner!  The filling is simple with a hint of spice, that allows the carrot to shine, and the frosting coconutty and creamy.

    Carrot Cake 4 2 2

    Sitting down with this and two forks = very romantic.  I think if you pulled this out for your significant other, they would love it.  Unless they hate carrot cake, but who hates carrot cake?! It is one of the most delicious things ever! Or, you could make this for your Mother for Mother’s Day next month, and she would have her own individual little cake.  It is always important to show the ones you love that you love them daily!

    Carrot Cake 4 2 3

    Raw Carrot Cake For Two 
    Makes one 4 inch 2 layer cake

    Cake:

    1/2 cup soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)

    2 tsp pure vanilla extract

    1 tsp cinnamon

    1/2 tsp powdered ginger

    1 tsp cardamom

    1/4 tsp nutmeg

    1/8 tsp sea salt

    3/4 cup ground flaxseed

    1 1/4 cups finely shredded, dried coconut

    1 1/2 cups raw carrot pulp

    Frosting:

    1 1/2 cups filtered water

    1/3 cup soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)

    a pinch sea salt

    1 tsp pure vanilla extract

    3/4 cup plus 2 Tbsp raw coconut butter (not oil), warmed to liquid

    For the cake, combine dates, vanilla, spices sea salt, flax, and coconut in a food processor and process until it is well combined and very finely chopped.  Add the pulp, and process until smooth and well combined.  On a parchment or foil lined tray, shape into two 4 inch circular cake layers. Place in the freezer for about 30 minutes to chill.
    Meanwhile, to make the frosting, combine the water, dates, sea salt and vanilla in the food processor and process until smooth.  Add the coconut butter and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy).  You will be using the frosting right away before it starts to set up (if it has gotten too warm and seems too runny, place in the freezer for a short while, stirring often until it is thicker).
    To frost the cake, place one layer on a plate, and top with about 1/2 cup of the frosting.  Spread out to cover the layer. Top with the other cake layer, then spread the frosting over the top and sides of the cake, smoothing it out.  Extra frosting may be placed in a pastry bag and piped around the top and bottom edges of the cake (optional).  Place in the fridge for about 30 minutes to set the frosting, then enjoy!  Store any extra cake in the fridge.

     

  • Vegan Mango Carrot Cake

    Vegan Mango Carrot Cake

    Mango Carrot Cake 4

    You know what makes me happy?  Spending the day with someone I love doing simple things.  I am not one of those types of people who needs to spend lots of money in order to be happy.  A day spent outdoors exploring, walking and enjoying the fresh air with one special person is enough to please me.  What makes that even better is if it is springtime and the flowers are starting to pop up out of the ground.  The happy tulips, crocus and daffodils are so beautiful and such a contrast to the dead leaves and brown grass everywhere else.  They announce spring is finally here.

    Mango Carrot Cake

    To top off that perfect Spring walk, coming home to a delicious carrot cake would be nice.  To me, carrot cake is the essence of Spring.  Probably because it is always a staple around Easter time here. I made one last weekend, and it was delightful.  I wanted to make something a little different than the usual carrot cake, maybe add in some fruit. My Mom always put pineapple in her carrot cake, so I thought, why not mango?  Mangoes were on sale, and they were so sweet I knew they would be wonderful in the carrot cake.

    Mango Carrot Cake 3

    I added them in the form of puree to keep the cake moist and sweeten it as well as some diced in the batter for little pockets of mango goodness within the sweet carrot cake.  For the frosting, I did something that I have been doing a lot lately, adding in vegetables or fruits (carrots in this case) along with the rich coconut milk for volume as well as color.  You could not taste them, but they made the frosting this lovely bright yellow hue the color of daffodils. How appropriate for Spring!

    Mango Carrot Cake 5

    The cake tasted wonderful!  Nice and sweet thanks to the mangoes and carrots and the creamy carrot coconut frosting was perfect to top it off and fill it.  This was one happy cake, not just because it was cheery, but because it tasted amazing.  I shared some with my loved ones and I know it made them happy too.

    Mango Carrot Cake 2

    Vegan Mango Carrot Cake (gluten free)

    Makes 1 6 inch 4 layer cake
    2 6 inch cake pans
    Cake:
    1 1/2 cups All Purpose Gluten Free Flour (or GF oat flour works here as well)
    1 cup coconut sugar
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    1 tsp ground cinnamon
    1 cup pureed fresh mango
    1/4 cup virgin coconut oil
    1 Tbsp pure vanilla extract
    1/4 cup + 2 Tbsp fresh orange juice at room temperature
    2 Tbsp apple cider vinegar
    1/2 cup diced mango
    1 1/4 cups shredded carrots
    Frosting:
    2 cans organic full fat coconut milk, chilled
    2 cups chopped carrots
    3/4 cup raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt
    2 tsp pure vanilla extract
    1 3/4 cups coconut butter, warmed to liquid

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, baking powder, baking soda, sea salt, cinnamon and sugar in a large bowl to blend well. Whisk mango puree, oil, orange juice, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in the diced mango and carrots.    Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten).  When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.
    Place extra frosting in a pastry bag and pipe decoratively on the cake if desired.
    Store any leftover cake in the refrigerator.
    ***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
    Mango Carrot Cake 1
  • Raw Carrot Chevre Flatbreads

    Raw Carrot Chevre Flatbreads

    I find inspiration for delicious things to create from many different places.  Often times, I will see something on pinterest, or in a magazine and I will think to myself, I can veganize that!  Or, those flavors would be wonderful together in something completely different.  Well I recently was out to dinner with my family and I had this wonderful carrot salad.  it had hints of spice, and little bit tangy lemony dressing.  It was supposed to be topped off with goat cheese, but I ordered mine without it since I don’t do dairy.  It was amazing though!  I then decided that I wanted to do something with those same flavors, and even include some non-dairy chevre. I wanted something that could be a full meal too, so I decided on flatbreads.  For the flatbreads themself, I made a seeded base, that I use for crackers, mostly composed of flax seeds, but this time I included some Sprout Living Simple Signature Pumpkin Seed Protein Powder to give these a protein boost and make them a full meal.  Before you go thinking it sounds weird to put protein powder in a savory dish, this protein powder is perfect for savory because it is just pumpkin seeds!

    I made some coconut chevre to top them, which is what I have been making lately instead of nut chevre.  I even add probiotics to give it a delicious tang so it tastes like the real thing, and it is good for your insides.  I topped off the flatbreads and chevre with some flavorful seeds, lemon dressed carrots and baby kale.  These were delicious!  Not only that, they were satisfying and I loved them as much as I love my raw pizza, but they seemed like less work.


    Raw Carrot Chevre Flatbreads
    Makes 9

    Coconut Chevre:
    1 cup young coconut meat
    1/3 cup coconut water
    3/4 cup coconut butter (not oil)
    1/8 tsp sea salt
    1 tsp powdered probiotics

    Crust:
    1 cup ground flaxseeds
    3/4 cup whole flaxseeds
    4 scoops Sprout Living Simple Signature Pumpkin Seed Protein Powder
    1/2 tsp sea salt
    1 3/4 cups filtered water

    1 large organic carrot
    2 tsp olive oil
    1 Tbsp lemon juice
    sea salt
    cumin seeds
    coriander seeds
    zest of one large organic lemon
    red pepper flakes
    fresh organic baby kale

    For the chevre, combine all ingredients in a high speed blender and blend until smooth.
    Pour into a container with a lid, and set in a warm place overnight.
    Once it has become tangy in flavor, place in the refrigerator to chill completely.
    For the crust, whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
    Dehydrate at 115F for 2 hours, then score into 9 squares with a knife.  Continue to dehydrate until completely dry, about 22 more hours.
    Peel the carrots into strips with a vegetable peeler. Toss in a bowl with the olive oil, lemon juice and a little sea salt.
    To assemble the flatbreads, spread some of the chevre onto each flatbread, sprinkle with a little of the cumin seeds, coriander seeds, red pepper flakes and lemon zest.
    Top with the carrots, making sure they are drained well, then top with a little of the kale.
    Serve immediately!