Carrot Cake has always been one of my favorites, but only when it’s made my way. That’s why I call this cake, Caryn Cake. There’s a secret ingredient that as of today, is no longer a secret! It’s Mace. Mace is a spice made from the outer covering that surrounds nutmeg seeds. The flavor is similar to that of nutmeg, but with its own subtle peppery flavor that gives this Carrot Cake it’s “je ne sais quoi”. I just know you will love it.
Get the GLUTEN-FREE version of this recipe here.
1 cup organic unbleached flour
1 cup organic whole wheat flour
½ oat flour
1 2/3 cup organic sugar (evaporated cane juice)
2 teaspoons baking soda
1 cup water
1 cup light organic coconut milk
2 tablespoons organic cider vinegar
1 ½ teaspoons vanilla extract
¾ cup vegan butter, softened (we use Earth Balance)
2-3 carrots, grated (about 1 1/3 cups grated carrots)
1 teaspoon cinnamon
1 teaspoon mace (secret ingredient)
Frosting:
Two packages Vegan Cream Cheese
¼ cup Maple syrup or 1/4 to 1/2 cup confectioner’s sugar
1 tsp vanilla
Juice of ½ lemon
1/4 cup organic coconut
To make the cake: Adjust oven rack to middle position and heat oven to 350F degrees. Lightly grease two 9-inch round cake pans; set aside. Mix sugar, flours, and baking soda into a large bowl, then whisk to combine. Add carrots. Combine coconut milk, water, vinegar, spices and vanilla in large measuring cup. Place vegan butter in a medium bowl. Add in coconut milk mixture whisking until smooth after each. Add vegan butter-coconut milk mixture to dry ingredients and fold gently with rubber spatula until just incorporated. Divide batter evenly between cake pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, switching position of and rotating pans after 12 minutes. Cool cakes in pans on wire rack to room temperature, about 2 hours.
To make the frosting: Blend tofutti cream cheese, vanilla extract, maple syrup or sugar, and lemon juice with a fork. Don’t use an electric beater, it can make it runny. Beat with fork until smooth, do not overbeat. Let chill several hours.
Option – Toast the Coconut: The frosting can be topped with plain coconut or toasted. To toast the coconut spread it out on a sheet pan and toast at 350 for several minutes. Keep and eye on the sheet – it can brown quickly and burn. Shake the sheet ever one of two minutes so the coconut gets evenly toasted. When lightly browned, remove coconut from over and let cool.
Assemble: Frost top of one layer, place the other layer on top and cover with frosting. Add coconut to top and sides by gently tossing it onto the frosting. Coconut that does not stick can be pressed into the frosting with a knife.