Best Vegan Baked Carrots Recipes

ROASTED CARROTS

Roasted Carrots image

Roasted carrots, so tender, healthy, tasty, and easy to make. They're the perfect side dish for any meal and only require 7 ingredients and 30 minutes!

Provided by Iosune

Time 30m

Number Of Ingredients 7

Ingredients

1 pound carrots (450 g)
4 cloves of garlic, minced
2-3 tbsp extra virgin olive oil
1 tbsp maple syrup
1/4 tsp salt
1/8 tsp ground black pepper
1 tbsp fresh parsley (optional), chopped

Steps:

Preheat the oven to 430ºF or 220ºC.
Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.
Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
Bake for 20-30 minutes or until golden brown and tender.
Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
Keep the leftovers in a sealed container in the fridge for 4-7 days.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 125 calories, Sugar 8.6 g, Sodium 227 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 15.6 g, Fiber 2.9 g, Protein 1.2 g

VEGAN BAKED CARROTS

Vegan Baked Carrots image

This is one of our favorite holiday meal sides! The carrots are baked to perfection, so tender and delicious!

Provided by Diana71

Categories Side Dish Vegetables Carrots

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound young carrots, preferably with their green tops
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon cumin seeds
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
Bake in the preheated oven until carrots are soft, about 45 minutes.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 12.4 g, Fat 10.8 g, Fiber 3.4 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 161.2 mg, Sugar 6.1 g

VEGAN CARROT CAKE

Vegan Carrot Cake image

This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.

Provided by Food Network Kitchen

Categories dessert

Time 4h

Yield 10 servings

Number Of Ingredients 20

Ingredients

1/2 cup unrefined coconut oil, melted and cooled slightly, plus more for greasing the pans
1 1/3 cups raw walnuts halves
3 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/4 cups vegan cane sugar
1 cup unsweetened almond milk
1/2 cup applesauce
2 teaspoons pure vanilla extract
2 1/4 cups shredded carrots (about 6 medium carrots; 12 ounces)
8 ounces vegan cream cheese, such as Kite Hill Dairy Free Plain Cream Cheese, softened
1/2 cup (1 stick) vegan unsalted butter, such as Earth Balance Vegan Buttery Sticks, softened
1 teaspoon pure vanilla extract
Pinch kosher salt
3 cups vegan confectioners' sugar
3 tablespoons cornstarch

Steps:

Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.