{"id":701,"date":"2020-09-10T14:42:51","date_gmt":"2020-09-10T14:42:51","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=701"},"modified":"2021-08-11T16:31:20","modified_gmt":"2021-08-11T20:31:20","slug":"vegan-carrot-cake","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-carrot-cake\/","title":{"rendered":"Vegan Carrot Cake"},"content":{"rendered":"\n


This vegan carrot cake is nice and moist (apologies to the people who despise that word) without being gummy and is spiced just enough to add a little something to it. The topping is a simple and easy tangy frosting that replaces what would normally be a cream cheese one. Walnuts are sprinkled throughout the carrot cake to add some crunch but feel free to omit them if you want to keep this recipe nut-free. <\/p>\n\n\n\n

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What\u2019s the deal with this vegan carrot cake?<\/strong><\/h2>\n\n\n\n
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First of all, you\u2019re probably wondering why there\u2019s pineapple in a vegan carrot cake. Well, simply put, it brings out the flavour of the cake and adds moisture. It\u2019ll also yield a very tender cake. You can try replacing it with 45g (instead of 60g) of applesauce since it has more moisture. Though, fair warning, I haven\u2019t tested that. But it should work just fine. It won\u2019t be quite the same, but you\u2019ll still get cake in the end. If you opt for crushed pineapple, drained from a can is best since it\u2019s sweeter, but freshly crushed also does the trick.<\/p>\n\n\n\n

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Second of all, the frosting. I\u2019m not going to claim that it\u2019s \u201ccream cheese\u201d frosting because it\u2019s really not. It does have a slight tanginess reminiscent of it because that goes well with carrot cake. But to say it tastes like cream cheese frosting would be far fetched. You can easily make a veganized version of a traditional one by using store-bought vegan cream cheese. But I thought I\u2019d make a different version that\u2019s equally delicious on this cake! It pairs well with it and is not too rich. I tried making it with coconut oil at first, but the fat separates very easily and it didn\u2019t have a smooth texture so I recommend only making it with vegan butter.<\/p>\n\n\n\n

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Vegan Butter<\/strong><\/h2>\n\n\n\n
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As for the vegan butter, I like to make my own as much as possible using this recipe<\/a>. Simply because I try to limit the amount of vegan butter I buy to avoid the whole palm oil situation. But I do use it when the homemade version doesn\u2019t do the trick due to it splitting more easily (like in a meringue-based buttercream, for example). Obviously, I\u2019m aware not everyone is going to make their own vegan butter all the time so feel free to use whatever you can and is accessible to you!<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Carrot Cake<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Lightly spiced and moist vegan carrot cake topped with a fluffy tangy frosting.<\/span><\/div>\n
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Course <\/span>Dessert<\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>10<\/span> Slices<\/span><\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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Carrot Cake<\/h4>