Best Vegan Carrot Cake Recipe - Little Sunny Kitchen (2024)

FAQs

Why is carrot cake a thing? ›

Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

Carrot cake usually contains more saturated fat than fruit cake thanks to the frosting, which is typically made from cream cheese. The higher fat content also means it's higher in calories. Carrot cake is lower in fibre, so may not be as filling.

I love using oil in cakes because not only does it make your cake moist, but it also STAYS moist for much longer than if you used butter. That's because oil is 100% fat where butter is around 80%.

Carrot cake isn't really any less healthy than a white cake or a chocolate cake. Arguably, it's slightly more healthy because of the addition of carrots and sometimes pineapple. However, it does contain a cup of oil and two cups of sugar, and that's just in the cake.

Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you'll notice how wet they are. That is PRIME moisture for your baked cake and you don't want to skip it!

Yes, the carrots, but also typical extras like raisins, chopped nuts, or shredded coconut, which enhance the flavor and texture of the final result, add to the problem of cleanly lopping off a piece. For example, raisins create uneven pockets of moisture within the cake, causing slices to crumble more easily.

Think thin

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

Vegan baking tends to have different components to create a successful bake. If you're just swapping out your eggs with applesauce this can cause your cake to become dense as you have also added extra moisture.

In truth, vegan cakes might not even contain fewer calories than non-vegan ones. While they lack butter and other dairy products, it is not a given that they contain less saturated fats. In fact, some vegan substitutes for butter, like cocoa butter or coconut oil, can have similar amounts of saturated fats.

Can I make a Disney cake and sell it? ›

Not legally – unless the copyright and trademark owner authorized such use. The Copyright Act protects against “derivate works” that use the copyrighted work as a jumping-off point in creating new work. Changing Mickey's pants from blue to red would still start with Disney's work, so it would infringe its copyrights.

Sprinkle nutmeg, candied carrots, and coconut over the top of the cake. Arrange them however you'd like, either around the border of the cake, piled in the center, or completely covering the top.

While the exact creator of modern, cream-cheese-shellacked American carrot cake are pretty disputed, everyone agrees that it originates in Medieval palace cooking as a steamed or boiled carrot 'pudding,' cooked low and slow to accentuate the carrot's natural sugars, enriched with spices, and bound with flour and eggs.

Hopefully you agree that the idea of veggies in your dessert is tastier than it sounds! Warm spices, naturally sweet carrot and cream cheese frosting make this recipe so delicious, it's no wonder carrot cake is so popular around the world.

Like the name implies, it contains carrots, yet is not “carrot-y”—their subtle flavor is overpowered by the high caramel of brown sugar, the warm embrace of cinnamon and nutmeg and clove.

Carrots were first used in cakes in the Middle Ages, when sugar was expensive and scarce. Carrots were a natural sweetener and added moisture to the cake. Carrot cake became popular in the United States in the early 1900s, and it is now a classic American dessert.