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Triple Decker Carrot Cake [Vegan]

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This looks like a traditional carrot cake with walnuts, cinnamon, and of course cream cheese frosting ... but it's more than that. This triple decker carrot cake is super-moist and loaded with carrots, plus the addition of tart Granny Smith apples for more moisture and flavor. The spices in combination with the perfect amount of toasted walnuts is going to send you and your guests to carrot cake paradise.

Triple Decker Carrot Cake [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Cake:

  • 1 cup vegetable oil
  • 1 cup, plus 2 tablespoons all-purpose flour
  • 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons ground cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons ground flax seeds
  • 6 tablespoons hot water
  • 1 1/2 teaspoons vanilla extract
  • 4 medium-sized carrots, approximately 2 cups
  • 1 medium Granny Smith apple, peeled
  • 1/4 teaspoon orange zest
  • 3/4 cup toasted walnuts, plus more for garnish

For the Cream Cheese Frosting:

For the Buttercream:

  • 1 cup vegan butter
  • 1 cup hi-ratio vegetable shortening
  • 6 cups confectioner’s sugar
  • 4 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract

Preparation

To Make the Cake:

  1. Preheat oven to 350°F.
  2. Combine the flax with the hot water and let stand to thicken.
  3. In a large bowl combine the sugars with the oil, vanilla extract and the flax mixture, whisk smooth
  4. Add the orange zest.
  5. Then, sift together all of the dry ingredients directly into the bowl and whisk smooth.
  6. Add the grated carrots and apple and the nuts then mix smooth.
  7. Pour batter into greased 7-inch cake pans and bake for approximately 25-40 minutes depending on the size of your pans. Bake until they are done.
  8. Cool cakes while you prepare the cream cheese frosting.

To Make the Cream Cheese Frosting:

  1. Smooth cream cheese and butter with a paddle attachment.
  2. Add sifted confectioners sugar and blend on low just to combine.
  3. Add extract then add optional buttercream icing.
  4. Mix until smooth.

To Make the Buttercream:

  1. Cream the butter and shortening together with a paddle attachment until light and fluffy, about 5 minutes.
  2. Add the alternative milk of your choice and continue whipping for about 1 more minute.
  3. Add the sifted confectioner’s sugar and blend on low until smooth.
  4. Add the vanilla extract.
  5. Blend until smooth.

Notes

Frosting makes 3 cups.

You can freeze un-iced carrot cake layers wrapped well for up to one month.

Frosted cake must be kept refrigerated but may stay at room temperature for up to 3 hours max.

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AUTHOR & RECIPE DETAILS


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Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!


 

 

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5 comments on “Triple Decker Carrot Cake [Vegan]”

Click to add comment
Lorett
1 Years Ago

This cake is delicious!!!


Reply
Rob Stebinger
1 Years Ago

like chocolate, the anti-christ. just kidding. looks delicious.


Reply
Gretchen
03 Dec 2016

Thanks Rob!

Marjim Olson
1 Years Ago

Yum!!!


Reply
Angela Langdon
1 Years Ago

Too much sugar ! Too much oil and cake flour! but with some mods would be great! Like addition of apples!


Reply
Angela Langdon
1 Years Ago

Too much sugar ! Too much oil and cake flour! but with some mods would be great! Like addition of apples!


Reply
Marti Redford
1 Years Ago

Made it last night. I used half the oil, and made the rest up with water. I also substituted half a cup of flour with almond flour. I reduced the sugar by about a quarter and added extra carrot, and I left out the salt. It's still delicious, and everybody else enjoyed it too.


Reply
Veronica Aloisio
29 Nov 2016

Your version sounds good. I will try it. Thanks

Maureen M. de Quesada
1 Years Ago

Put it right in there! :P


Reply
Ulla Prida
1 Years Ago

Masís Olaya <3


Reply
Melanie Mitchell
1 Years Ago

amazing!


Reply
Gri Gri
1 Years Ago

Lu Lu :-)


Reply


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