Katie’s Vegan Carrot Cake
 
 
Ingredients
  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 3 eggs (Vegan: for each egg substitute 1-1/2 ts(4.2g) Ener-G Egg Replacer mixed thoroughly with 2 tbsp (30ml) water)
  • 2 1/4 cups all-purpose flour
  • 2 cups shredded carrot
  • 2 cups flaked coconut
  • 2 cups walnuts, chopped
  • 1 cup crushed pineapple, drained
  • 2 tsp powdered cinnamon
  • 2 tsp baking soda
  • 2 tsp vanilla extract
  • 1 tsp salt
Instructions
  1. Preheat oven to 350° F.
  2. In a large mixing bowl, combine all ingredients in order using a large wooden spin, mixing well after each addition.
  3. Grease and flour three (3) 8? round cake pans. Pour batter evenly into all three pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  4. Move to racks and allow pans to cool completely before trying to remove. Once cooled, run a knife around the edge of each tin to release.
Vegan Tofutti Icing
  1. 4 oz earthbalance (vegan butter substitute) at room temperature
  2. 2 (227g) toffuti (vegan cream cheese substitute)
  3. 4 tsp vanilla extract
  4. 10-11 cups confectioners sugar
  5. Place a little icing on the serving dish so the cake doesn’t slide (I use cardboard cake rounds so I can move my cake easier.) Lay the completely cooled bottom layer down with the widest side down. Ice that layer, then lay the second layer on top, with the thinner side down. Ice the second layer and place the third and final layer on top. Thinly coat the sides and then the top of the cake using an offset spatula or knife. This is your “crumb coat”. Move to the fridge and allow this coat to set for about 15 minutes.
  6. To make decorative icing, ensure the icing forms stiff peaks. Use a large round icing tip in a large pastry bag. Squeeze three dollops/icing rounds down the side of the cake vertically. Using a spatula, smear each icing round horizontally. If you want a more delicate look, make smaller icing rounds and use a smaller offset spatula or knife. Continue around the cake. Finish the top as you wish. I think extra coarse coconut would have been pretty too!
  7. Allow the cake to set completely before slicing. Refrigerate any uneaten cake.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/10/22/katies-vegan-carrot-cake/