Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Since I made the hot-cross buns on good Friday, I get the craving to something sweet again.

A few days ago, the weather forecast said Sunday will have rain. Then we’re not willing (but have to) to cancel our annual barbecue party. Surprisingly, we saw the sun shining through the curtain in this morning. Although it is still a bit of windy and chilly. Nevertheless, it still sunny though.

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Vegan Carrot & Walnut Cake ~ 紅蘿蔔,合桃蛋糕(純素)

Vegan Carrot & Walnut Cake ~ 紅蘿蔔,合桃蛋糕(純素)

Don’t know how long I can cope with this freezing cold weather -2°C to -5°C my dear. Outside the house, everything stands still, if it is not windy.

 

Right now, I am shivering in the dining room and writing this post. Although I was wrapping with two jumpers already, and the heating is on. It feels like sitting in a large cold room. My brain gets stuck.

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Golden Delight – Carrot Loaf

It look nice and it taste nice too, it’s golden colour just like smiling to you, waving to you! Yeah, I’m talking about my carrot bread.  In this bread, I put some honey and yogurt instead of the sugar and milk, it taste a little bit sweet but not too much, I put carrot puree but you can’t really taste the carrot, it just amazing!

Carrot Loaf

For the dough ingredient:

  1. Carrot                                   150g  ( finely grated )
  2. Strong flour                          250g
  3. Wholemeal flour                   30g
  4. Active dry yeast                   1 tsp  (if instant yeast, use 1/2 tsp)
  5. Sea salt                                1/8 tsp
  6. Unsalted butter                     30g
  7. Honey                                   30g
  8. Milk / Yogurt                         50g  ( I used yogurt )

For the topping ingredient:  1 egg yolk + 1 tbsp milk, whisk together.

Method: 

  • Finely grated the carrot and keep the juice as well.
  • Mix the active dry yeast with a little bit of milk, leave for about 5 minutes until foamy.
  • Put all the ingredients into a large mixing bowl (except the butter), and reserve about  30ml of milk/yogurt for later to gradually add into the dough. Knead the dough onto a slightly floured table, when it form a dough, add the butter and fold all the side up and knead for about 8 to 10 minutes until smooth and elastic, or you can use electric stand mixer (that will do all the arm work for you, :)). The dough  will be a bit sticky to handle, but try to add all the liquid into the dough, because the end of the result , the bread will be more softer.
  • When the dough is ready to proof, put it into a oiled large bowl, spray some water on top and keep in a warm place and let it proof for 1 or 1 1/2 hour, it depends on the room’s temperature.
  • Check the dough has proof to double the size, take it out on a floured table and tap the air out, roll into a ball shape and cover with a clean tea towel, leave on the table for about 10 to 15 minutes to rest.
  • Roll the dough into a oval shape, and start to the shorter side to roll the dough like a sausage roll. Put into a prepared loaf tin. Let it start to the second proof for about 50 minutes.
  • Preheat the oven to 375°F/190°C/170°C(fan oven), or gas mark 5.
  • Place the loaf into the heated oven, and bake for about 30 to 35 minutes until golden.
  • Turn the bread out from the baking tin and cool on a wire rack.

Note: 

  • If you use hand to knead it, don’t worry about the 30ml liquid, just leave it, because the dough will be sticky to knead. But try not to put too much flour into the dough, because the texture will be harder.
  • Can use pumpkin puree instead of carrot puree.

Carrot Cake

This carrot cake is light and healthy. It is so easy to make.

Ingredients:

For the cake:

  • 200g light brown sugar
  • 100ml vegetable oil
  • 2 medium size eggs
  • 200g grated carrot
  • 175g diced pineapple
  • 1 1/2 tsp of vanilla extract
  • 275g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicabonate of soda
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon powder

For the topping:

  • 250g icing sugar
  • 25ml lemon juice
  • 25ml orange juice

Method:

  1. Preheat the oven to 200°C/180°C Fan oven.
  2. Grease and line one baking tray, about 23x32cm in size.
  3. Prepare a large mixing bowl and add to it the sugar, oil and eggs. Use an electric hand whisk to whisk until fluffy.
  4. Add grated carrot, diced pineapple to the egg mixture and combine all together.
  5. Sieve all the dry ingredients into the mixture and thoroughly mix.
  6. If the cake mixture is too thick, add a little bit of orange juice or pineapple juice.
  7. Pour into the prepared baking tray and place onto the middle shelf of the oven. bake for about 25 minutes.
  8. For the topping: mix the icing sugar and juice together.
  9. When the cake is done, let it cool down then spread the icing on top evenly.
  10. Cut it into bite size or rectangle size, then serve.

Tips:

  • If you don’t like the icing, you can use mascarpone cheese or any kind of soft cheese mix with lemon juice too!
  • Some people like to use chopped walnut instead of pineapple.