My adventures in raw and plant based desserts and the occasional savory recipe creation!
Sunday, March 25, 2012
Spring Carrot Cake
Alright, I know I am a little late celebrating Spring since it was last Tuesday, but I tend to save my celebrations for the weekend. You know...when I am off work, and have time to make some sort of fabulous dessert (because fabulous desserts are an important part of celebrations in my book). So this weekend, in celebration of Spring (which it seems has been here for a while in Minnesota with the 70 degree temps) I decided a carrot cake was in order.
I don't know who decided that carrot cake is a Spring thing, as I love it year round, but I suppose it is rather spring like being that bunnies are associated with Easter and they eat carrots. But honestly, I decided on it simply because it sounded delicious and I make what I feel like at the time.
This wasn't going to be quite classic however...I wanted to include pistachios for their beautiful green color since things are greening up for Spring and I thought it appropriate!
I wanted the cake part to also include golden raisins, and coconut along with the pistachios and of course plenty of spices. I decided to puree the carrots instead of grating them for a finer texture as well, but I actually liked it this way better!
Cream cheese was important for the frosting and filling. Although it was vegan cream cheese...just as delicious. I flavored the creamy frosting with vanilla and almond, as is tradition in my family as far as cake frosting is concerned.
The outside of the cake needed nuts, because to me the ultimate carrot cake has a nut coating on the sides, so that is where the beautiful green pistachios come in. Also I decided that the top of the cake needed some pretty Spring colors, so I piped some lovely frosting on the top!
The finished cake was beautiful in my eyes, but more importantly, delicious! The cake was moist and lightly spiced, the frosting creamy and sweet, just as a carrot cake should be, and the pistachios salty and crunchy! Altogether a heavenly combination! So perfect to celebrate spring as well (although I wouldn't be opposed to it any time of year)!
If you would like to taste the deliciousness for yourself, here is the recipe!
1/4 cup coconut oil
1 Tbsp pure vanilla extract
3/4 cup coconut milk
2 Tbsp apple cider vinegar
1/2 cup golden raisins
1/2 cup chopped pistachios
3 8 oz pkgs vegan cream cheese
1/2 cup plus 2 Tbsp agave nectar
1 Tbsp vanilla extract
1/2 tsp almond extract
plant based food coloring (optional)
1 cup chopped pistachios
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 with nonstick spray. Whisk flour, baking soda, spices, salt, and coconut in a large bowl to blend well. Whisk sugar, carrot, oil, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined. Stir in golden raisins and 1/2 cup pistachios. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake 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.
To make frosting, beat together all ingredients until smooth. To assemble cake, place one layer on a platter and put about 3 Tbsp on it and spread to the edges. Repeat until you have placed the last layer on the cake and spread frosting over the top and down the sides of the cake. Tint remaining frosting with food coloring if desired and use to decorate the top of the cake. Press pistachios into the sides of the cake.
*if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.