Happy Easter! Carrot cake with "butter"cream frosting (dairy and egg free)

Today I made a non-dairy and egg free carrot cake with buttercream frosting. The carrot cake recipe was adapted from America's Test Kitchen's Light Carrot Cake and the frosting was adapted from Cooking Classy's BEST buttercream frosting (both recipes included at the end of the post).

The cake was fantastic, and the recipe required minimal changes. A 13"x9" pan was suggested, but I used two, 8 inch round pans instead because I thought it would look prettier.

Two cakes - ready for frosting!

Now for the frosting. Originally I was planning for a vegan cream cheese frosting - I've tended to prefer cream cheese frosting on carrot cake (and red velvet cake for that matter). However, I could not get this version thick and fluffy enough. My daughter attempted to frost the cake, but it was clear this was not going to end well. I scraped off the layer of frosting and went to Plan B.

Cake surgery - removed failed frosting

Luckily I have a go-to buttercream frosting that I quickly whipped up (literally!). After the standard buttercream was on the cake, my daughter got to decorating. At first, she went simple with a few chocolate eggs...

Success!

Not fully satisfied, she went on to dye some of the remaining frosting and piped carrots along the perimeter of the cake.

Finished product with carrot added!

It probably goes without saying that this is not a health food but rather what I would call "fun food"....a delicious treat after Easter lunch. It is free from eggs and dairy (and of course there's no meat in carrot cake!) which makes it suitable for plant-based eaters.

RECIPES:

Carrot Cake (modified from America's Test Kitchen's Light Carrot Cake)

2 1/2 cups all-purpose flour

1 1/4 tsp baking powder

1 tsp baking soda

1 1/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1/8 tsp ground cloves

3 flax eggs (3 Tbsp ground flax meal plus 9 Tbsp water- mix and let sit for a few minutes)

3/4 cup granulated sugar

1 cup brown sugar 

1/2 cup vegetable oil

Approx. 3 cups grated carrots (I used baby carrots and a food processor!)

1. Move oven rack to middle position and heat oven to 350 degrees. Grease two, 8 inch round pans or a 13x9 pan and line bottom with parchment paper. Whisk flour, baking powder and soda, cinnamon, nutmeg, salt and cloves in a medium bowl.

2. Beat the flax eggs and sugar in a large bowl with electric mixer for 1-3 minutes. Reduce mixer speed to low and slowly beat in the oil until fully combined, about 30 to 60 seconds.

3. Add half the flour mixture and gently whisk in by hand. Repeat with remaining half and whisk gently until large lumps are gone (Do not overmix!). Gently fold in grated carrots.

4. Pour batter into prepared pans and smooth the top. Bake until a toothpick inserted comes out with a few crumbs attached, about 30-40 minutes. Rotate the pans halfway through the baking time.

5. Cool the cake completely prior to frosting

Non-dairy Buttercream Frosting - adapted from Cooking Classy's Best Buttercream Frosting

(This recipe is plenty to frost a two-layer cake)

3 Sticks vegan butter at room temperature (1 1/2 cups)

4 to 4 1/2 cups powdered sugar

1 tsp vanilla

Few Tablespoons plant milk, if needed

1. In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl. 

2. Add in powdered sugar and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. If frosting is too thick, add a teaspoon of plant milk at a time (mixing after each addition)

Immediately spread over cooled cake.

In spite of the frosting challenges, I was really happy with this cake. If I find the right vegan cream cheese that works to create thick and fluffy cream cheese frosting, I'll make an update. Happy baking!