Vegan Maple Carrot Cake
My mother and grandmother worked together in the restaurant business for a long time, and they were famous for their carrot cake. I decided to challenge myself by adding a personal touch to this classic recipe: making it vegan and adding a hint of home with maple syrup. What’s more, the recipe uses local ingredients such as carrots, which are available all year round. So even in winter, it’s easy to eat fresh, local food! I’m fortunate to have the opportunity to cook this delicious dessert with my mother, my cooking partner for as long as I can remember.
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- Preparation time: 20 minutes
- Cooking time: 40 minutes
Ingredients
Carrot Cake
- 1 3/4 cups (230 g) flour
- 2 teaspoons (10 ml) cinnamon
- 1/2 teaspoon (2.5 ml) nutmeg
- 1/2 teaspoon (2.5 ml) ground ginger
- 3/4 teaspoon (3.75 ml) baking soda
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1/2 cup (125 ml) vegetable oil of your choice
- 3/4 cup (180 ml) unsweetened applesauce
- 1/2 cup (125 ml) maple syrup
- 1/4 cup (35 g) maple sugar
- 2 teaspoons (10 ml) vanilla
- 2 cups (about 200 g) grated carrots
- 1/2 cup (60 g) coarsely chopped pecans or walnuts
Cream Cheese Icing
- 1 cup (130 g) powdered sugar
- 1/3 cup (45 g) maple sugar
- 1 tablespoon (15 ml) cornstarch
- 227 g vegan cream cheese
- 1/4 cup (50 g) vegetable butter, at room temperature
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Preparation
Carrot Cake
- Preheat the oven to 350°F and place the rack in the centre. Grease an 8″ x 8″ square tin.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, ground ginger, baking soda, baking powder and salt.
- In a second large bowl, whisk together the vegetable oil, applesauce, maple syrup, maple sugar and vanilla. Add the dry ingredients to the wet ingredients and stir gently with a spatula. Add the grated carrots and pecans and stir lightly. Transfer the mixture to the tin and bake for 40–45 minutes or until a knife inserted into the centre of the cake comes out clean. Leave to cool completely.
Cream Cheese Icing
- In a bowl, mix together the icing sugar, maple sugar and cornflour. Add the vegan cream cheese and blend until smooth using an electric mixer.
- Spread the icing over the carrot cake and cut it into squares. Enjoy!
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