Carrot Cake

Carrot Cake Recipe

This carrot cake does not contain butter neither eggs and can be made for vegan purpose without adding the frosting though. The reduced carrot juice and the oil give a perfect balance of moisture, texture and flavor. This carrot cake is a vegan cake without the frosting though.

Serves 12. Use one 9x13-inch (23x33cm) Greased Shallow Roasting Pan or Make Individual Cupcakes.
2.7 cups (400g) all-purpose flour
3 Tbsp (25g) baking powder
1 Tbsp (10g) baking soda
0.9 cup (180g) granulated sugar
0.9 cup (180g) brown sugar
1/2 tsp (2g) salt
1 ea. orange zest + 1 tsp (5ml) orange extract (optional)
1/2 tsp (2g) cinnamon
1/2 tsp (2g) nutmeg
6 cups (750g) fresh carrots, washed, unpeeled and shredded
1 Tbsp (15ml) vanilla extract
4 cups (1L) pure carrot juice*, reduced to about 1/2 cup (125ml)
1 cup (240ml) safflower, grape seed or peanut oil
2.5 cups (300g) walnut, chopped and lightly toasted
*Pure carrot jus can be purchased in most grocery stores or make your own using a fruit juicer.
First reduce carrot juice to about 1/2 cup; this should take about 45 minutes. Allow carrot juice to cool. Meanwhile, crush walnuts and lightly toast them over the stove for a few minutes and let cool. Grease mold with softened butter or cooking spray and line with parchment. Shred carrots and set aside. In a extra large bowl or mixer bowl, combine flour, baking power and baking soda, sugars, salt, orange zest, cinnamon and nutmeg. Add the shredded carrots and add liquids as vanilla, reduced carrot juice and oil and mix until well combined and add toasted walnuts. Pour mixture into the prepared mold.

Position rack in the middle of oven. Preheat oven to 375°F (190ºC) – lower temperature to 350ºF (160ºC) if using convection oven. Bake carrot cake for 45 minutes or until toothpick inserted in center comes out clean. Let cool completely. For best results refrigerate carrot cake a couple days before serving.

11 ounces (340g) cream cheese, at room temp
5 Tbsp (75g) unsalted butter, softened
1/2 cup (75g) powdered sugar, sifted
1 ea. orange or lemon zest
1 tsp (5ml) vanilla extract
Mix all ingredients together on high speed until light and fluffy. Trim off carrot cake edges and decorate as desired. Carrot cake can be refrigerated up to 6 days; covered. Avoid freezer.