Coconut-Ginger Carrot Cake

Submitted by: Monica Bauldry
From the Cookbook: Vegan with a Vengeance

Cooking time:

Dietary guidance: v v 

Tags: dessert · cake · vegan ·

Ingredients

CAKE:
2 â…“ cups unbleached flour (or an unbleached/wheat mix)
1 Tbs. baking powder
1 tsp. baking soda
¾ tsp. salt
2 tsp. fresh ground cinnamon
½ tsp ground nutmeg
1 cup pineapple juice
½ cup canola oil
¾ cup unrefined sugar
½ cup pure maple syrup
2 tsp. vanilla extract
1 cup macadamia nuts (or walnuts/ pecans) roughly chopped
¼ cup crystallized ginger, chopped
1 cup unsweetened shredded coconut
2 cups carrots, grated

COCONUT ICING:
¼ cup nonhydrogenated (vegan) margarine at room temperature
¼ cup coconut milk
1 tsp. vanilla extract
2 cups confectioners’ sugar, sifted
1 cup unsweetened coconut

Method

Have ready two round cake pans, lightly greased.
In a large mixing bowl sift together the flour, baking powder, baking soda, salt & ground spices.
In a food processor, combine chopped ginger & sugar, pulse until combined & ginger is not chunky.
In a separate mixing bowl (or stand mixer), combine the pineapple, oil, sugar & ginger, maple syrup & vanilla. Add the dry ingredients to the wet in batches & mix. fold in the nuts, coconut & carrots.
Preheat oven to 350 degrees.
Divide the batter evenly in two pans (if you're anal like me, a digital scale works fantastically for this!)
Bake for 40-45 minutes. Let cool in pans about 10 minutes then remove from pans & cool completely.
Put a layer of coconut icing between the layers & on top. It looks nice just drizzled over the sides & not completely frosted.

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