This was definitely a big hit at the potluck this weekend. There wasn't much evidence that a cake had been on that platter when we were cleaning up. It's a flavorful cake with a dash of cayenne. I was excited to see how cayenne in a sweet cake would work out, love it! The frosting is fun and really good. The cashew creme I usually make doesn't hold up it's shape like this one did. This frosting allows me some time to work with it before it softens too much. But, this frosting does have quite a bit of sugar. I'll probably make this cake a couple of times this fall and winter. I think I'll stick to a dusting of powdered sugar and make this frosting for special occasions At least occasions where we'll have help eating it.
This is another great recipe from the VegNews 2011 Food Issue, the featured recipe on the cover. I made two cakes, one a week ago to test the recipe for the potluck. I just dusted the first one with a little organic powdered sugar and it was great. Frosting is nice, but it isn't necessary. This cake is moist and sweet enough by itself.
I didn't make many changes. I used sucanot for the sugars and any non dairy milk and creamer can be substituted. I think I used almond milk and coconut milk creamer. I used fresh pumpkin, pecans instead of walnuts, and coconut cream whipped with a tablespoon of fresh squeezed lemon juice instead of the vegan sour cream called for in the frosting recipe. I did use the vegan cream cheese, margarine, and shortening. I thought that was already overdoing it on the processed vegan ingredients, so I didn't want to add any more if I could help it. The amount of sugar in the frosting is pretty scary too. This frosting recipe will be great for events I want an impressive looking dessert, that's for sure.
Pumpkin Spice Carrot Cake with Cream Cheese FrostingKathy Patasky, Healthy Happy Life
Makes one 9-inch cake
For the Cake:
2 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 cup brown sugar
1/2 cup sugar
1 cup canned pumpkin
3 tablespoons maple syrup
1 cup non dairy milk
1 tablespoon vegetable oil
2 teaspoons vanilla
1 tablespoon apple cider vinegar
2 tablespoons egg replacer
3 tablespoons water
2 1/4 cups shredded carrots
For the frosting:
8 ounces vegan cream cheese
1/2 cup vegan margarine, softened
1/2 cup vegan shortening, softened
1/2 cup vegan sour cream
5 1/2 cups powdered sugar, sifted
2 tablespoons soymilk or soy creamer
1 teaspoon vanilla
3 tablespoons cornstarch
2 1/2 tablespoons maple syrup
1/8 teaspoon salt
Preheat oven to 350º, and grease two 9-inch round cake pans. For the cake, in a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and cayenne. Add brown sugar, sugar, pumpkin, maple syrup, soy milk, vegetable oil, vanilla, and vinegar, and mix well.
In a small bowl, combine egg replacer and water, then add to the cake batter. Fold in carrots and walnuts, and pour batter into prepared cake pans. Bake for 35 minutes, or until edges start to lightly brown. Allow to cool completely before frosting.
For the frosting: In a large bowl, combine all ingredients with a hand or counter-top mixer until smooth and creamy. Place in refrigerator to chill for 10 minutes before frosting cake. When cake and frosting are chilled, frost cake, garnish with freshly shredded carrots, and serve.
Thanks for sharing your recipe Kathy Patalsky! I think I'll be making this a few times before the year is out and checking out your other recipes.