Prep time: 20 minutes + bringing ingredients to room temperature.
Cook time: 30 minutes + time to allow the cake to cool.
Cake Ingredients:
3 egg substitue
7 ½ tbsp water
1/3 c melted coconut oil
1/3 c unsweetened applesauce
1/2 c plain vegan yogurt
1/4 c maple syrup
1/2 c brown sugar
1/4 c white sugar
1 tsp sea salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp cardamom
2 c grated carrots
3 tbsp canned pineapple (crushed & drained)
1 c unsweetened almond milk
3 tbsp shredded coconut
1 c flour
1.5 c almond flour
1 c raw walnuts- chopped
Frosting Ingredients:
¼ c vegan sour cream- room temperature
¼ c vegan butter – room temperature (sticks work the best)
18 oz container vegan cream cheese- room temperature
5 c sifted powder sugar
Preparation:
1. Preheat oven to 350 degrees F. Grease 3, 8-inch round pans with coconut oil and a dust of flour. Set aside.
2. Prepare egg alternatives in a large mixing bowl; whisk together 3 tbsp egg substitute with 7 1/2 tbsp water. Set aside to combine for 2 mins. Add melted coconut oil, applesauce, yogurt, maple syrup, brown & white sugars, sea salt, baking powder, baking soda, cinnamon and cardamom. Mix well to combine and set aside.
3. Wash and grate 2 loosely packed cups of carrots. Add the carrots to the wet mixture then add crushed and drained canned pineapple, unsweetened coconut milk and shredded coconut. Stir to combine then add in flour and almond flour. Mix again until smooth, add chopped walnuts and one final mix.
4. Distribute the cake mixture evenly amongst the 3, 8 inch greased baking dishes. Place into the oven and cook for 22 minutes. Test to make sure the cakes are fully cooked by poking a tooth pick into the center of each cake (they are done if the toothpick comes out dry, if there is any batter on the toothpick, place back into the oven and cook for another few minutes).
5. Take out of the oven and place onto cooling racks to cool completely before frosting.
6. Make sure all frosting ingredients have come to room temperature before creating frosting. This step is very important. In a medium mixing bowl mix together vegan sour cream, vegan butter and vegan cream cheese until smooth. Add in the powder sugar and mix until everything is well combined.
7. Once cakes are cooled completely, it’s time to assemble and frost the cake. Place the first cake top side down so the flattest side is facing up. Spread a layer of frosting over the entire top (don’t worry about the sides for now). Repeat for each cake until all the layers are bound with the frosting. Spread the frosting all over the top of the cake and around the sides. Garnish with spun raw carrot ribbons. You can create the ribbons by simply using a carrot peeler to get thin ribbons. Use your finger to spin them into rolls. Add edible flowers and the carrot tops as more garnish.
8. Store in the refrigerator until time to serve. Enjoy!