Vegan Carrot Cake + Orange-infused Frosting

The perfect easy rendition of traditional carrot cake with a twist---a sheet cake twist! Not only is it completely soft + fluffy, but it’s rich in flavor from the loaded shredded carrots and smooth citrus infused buttercream. This one is sure to become a crowd-favorite!

Vegan Carrot Cake + Orange-infused Frosting

INGREDIENTS

SHEET CAKE:

• 1 cup grated carrots 
• 2 cups organic cake flour
• 1 cup organic cane sugar
• 1 Tbsp baking powder
• 2 tsps ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground ginger
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 1 cup Almond milk + 2 Tbsps!  
• 1 Tbsp Apple Cider Vinegar
• 1/4 cup coconut oil, melted 
• 1/2 cup chopped pecans, toasted 
• 1/4 cup chopped walnuts, toasted
• 1/4 cup pineapple chunks, chopped finely
• 1/4 cup dried raisins, soaked 
• 1 tsp orange zest

ORANGE-INFUSED BUTTERCREAM:

• 4-5 cups organic powdered sugar, sifted
• 1 cup vegan butter, softened at room temp.
• 2 Tbsps freshly-squeezed orange juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp orange zest
• Pinch of sea salt
• 1-2 Tbsps Almond milk  

OPTIONAL TOPPINGS:

• 1 cup Toasted chopped pecans or walnuts

INSTRUCTIONS

TO MAKE CARROT CAKE:

• Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.
• In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates".
• In a large bowl, whisk together the flour, grated carrots, sugar, baking powder, cinnamon, nutmeg, allspice, ginger, orange zest, and salt until combined.
• In a separate bowl, whisk together the almond milk, apple cider vinegar, vanilla, and coconut oil and set aside.
• Add the wet ingredients to the dry ingredients, and mix together using a rubber spatula, until combined. Gently fold in the pineapple chunks, raisins, and chopped nuts. **NOTE: Don't Over-Mix!**
• NOTE: If the batter looks extremely thick, add extra milk, 1 Tbsp at a time until it’s somewhat pourable but not runny or thin at all.
• Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
• Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
• Once done, remove the cake from the oven and let cool for 30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.

ORANGE-INFUSED BUTTERCREAM FROSTING:

• Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, cinnamon, orange juice, orange zest, salt, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).
• Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully coated and smooth. Top with toasted chopped pecans or walnuts, if desired. Wallah!
• Slice into medium-sized squares and enjoy!
• Bon Appetit!

https://www.orchidsandsweettea.com/vegan-carrot-cake-orange-infused-frosting/