Best Decadent Carrot Cake Recipes

DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY

Decadent Dairy-Free Carrot Cake Recipe by Tasty image

Here's what you need: raw cashew, hot water, full-fat coconut milk, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, salt, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, salt, almond milk, coconut oil, unsweetened applesauce, maple syrup, vanilla extract, apple cider vinegar, carrot, raisin, carrot, walnuts

Provided by Crystal Hatch

Yield 10 servings

Number Of Ingredients 27

Ingredients

4 cups raw cashew
hot water
15 oz full-fat coconut milk, cream from the top of the can
½ cup powdered sugar
1 cup maple syrup
¾ cup coconut oil, melted
3 tablespoons lemon juice
1 tablespoon vanilla extract
½ tablespoon apple cider vinegar
1 pinch salt
3 ½ cups flour, of choice, we used whole wheat
1 cup brown sugar
1 tablespoon baking soda
1 ½ tablespoons baking powder
1 tablespoon cinnamon
2 teaspoons nutmeg
1 pinch salt
3 cups almond milk
¾ cup coconut oil, melted
1 cup unsweetened applesauce
¾ cup maple syrup
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
2 cups carrot, finely grated
1 cup raisin, optional
1 carrot, for garnish
½ cup walnuts, chopped, for garnish

Steps:

In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
Add the grated carrots and raisins and fold them in.
Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
Remove the cashew frosting from the fridge and mix it up well.
Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
Refrigerate until ready to serve.
Enjoy!

Nutrition Facts : Calories 1031 calories, Carbohydrate 111 grams, Fat 62 grams, Fiber 4 grams, Protein 13 grams, Sugar 59 grams

DECADENT CARROT CAKE

DECADENT CARROT CAKE image

Categories Cake Carrot

Yield 10 servings

Number Of Ingredients 16

Ingredients

4 eggs
1 1/2 cups sugar
1 1/2 cups oil OR 3/4 cup oil 3/4 cup buttermilk
2 cups flour
2 tsp cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups grated carrot
1/2 cup raisins
1/2 cup ground or finely chopped pecans
8 oz cream cheese
1/2 cup softened butter
1 lb icing sugar
1 cup well-drained crushed pineapple
1 tsp vanilla

Steps:

Heat oven to 350 degrees. Butter and flour 3 8 inch round baking pans In a large bowl beat 4 eggs until frothy. Beat in sugar a little at a time and beat the mixture until it is light and lemon coloured. Beat in gradually oil, or oil and buttermilk. Fold in carrots, raisins, and pecans until well combined. Divide batter among the 3 pans. Bake in preheated oven for 30 minutes, or until cake tester comes out clean. Cool layers in pan for 15 minutes, then turn them onto racks and cool completely. In a bowl cream cream cheese and butter and icing sugar until the mix is light. Then blend in pineapple and vanilla. Halve each cake horizontally, spread the layers with some of the icing, stacking them on top of one another, then spread the remaining icing on the top and sides of the cake. Chill for at least one hour, but cake is actually best if left 24 hours.