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Thursday, October 11, 2012

harvest carrot cake ~ vegan

harvest carrot cake 3

outside the trees are damp, they cling to that cold, moldy sheen that is so reminiscent of autumn. you know what i mean. inside, we are doing our various daily tasks: in the kitchen, i'm washing the dishes and dw is at the stove making our breakfast. it's a usual suspect of a day, mundane in its ordinariness, but still special in that we are spending it together. it's october, which means we're folding & putting away our summer garb and we're incorporating the long sleeve shirts, cowls and knee high socks back into our wardrobe. i might even pick up my crochet hooks! (when i find them...)

we're also thinking about stews, baked goods and possibly apple picking. i've been reluctant to do much with these fruits; i started seeing posts about them as early as august! i'm already kinda over them. however, i can't seem to get enough of squash, beets and get this: carrots. i've said it before, i don't like the stuff but again, i found myself with another 5lb bag of it and well, cake + proper icing seemed like a good idea.

harvest cake

in vain i have tried, for days, to come up with the proper words to tell you how good this cake is. it's not possible. it's difficult to convey exactly how one is bland without the other, the other is cloying without one, but. But together, it's indescribably good.

there i said it. twas good. i'm already thinking about making it again, cupcake versions for ease of freezing options. snap. what has this world come to?

recipe collage

before i get to the dairy-free cream cheese frosting, i will tell you that i don't know if squeezing the water from the grated carrots was the way to go or if i should've just let them be. either way, the cakes came out dense and moist and absolutely delicious. i actually made one cupcake from the batter and then divvied it up between the two pans.

cream cheese frosting

1 cup soy margarine, softened
12 oz vegan cream cheese, i used tofutti, softened
5 cups sifted powdered sugar

with a mixer, beat everything together until smooth, going cup by cup.

assemble/decorate cake as desired. i went simple and garnished with fresh figs and pistachios

both recipes adapted from Sticky Fingers' Sweets by Doron Petersan, published by Avery, a member of Penguin Group USA, reprinted with permission.

other carrot concoctions:

23 comments:

  1. A gorgeous cake, I love your fig & pistachio topping!

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    1. thanks Laura. i thought it added a nice autumn-y feel, plus the pistachios gave it a nice crunch.

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  2. Looks soooo scrumptious! How many cupcakes would the above quantities make? Btw did I ever mention how much I love the photos you take? I love the recipe graphic too.

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    1. vinita,
      the original recipe said 18 cupcakes.
      you are so sweet, thank you so much for your support.

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  3. woah that looks straight out of a delicious mag!

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  4. This is soooo gorgeous! It's rustic, elegant, warm and sophisticated all at the same time!

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    1. that is exactly what i trying to go for! i'm happy to say the birthday girl was very happy with the treat.

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  5. That top-down shot of the cake literally made me gasp -- so gorgeous and this belongs in a magazine! Although I'm not a huge fan of desserts, I love this carrot cake made by a New Hampshire vegan bakery called Cafe Indigo, and only get it on the rare occasion when we pass through. Now I want to make yours because it looks equally amazing!

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    1. thank you! it's actually not a very sweet cake so you could possibly get away with serving this without the frosting, and with teat and it'd be a nice afternoon snack instead...

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  6. This sounds similar to the vegan carrot cake at Great Sage, which is incredible. I daydream about it. I bet this is amazing! Gorgeous photos.

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    1. funny, i have been daydreaming about this cake since i made it. we drove by Great Sage today and i mentioned to dw that i'd love to try it for a proper vegan meal.

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  7. This cake is a work of art! (I love the exposed sides!!) And like you, I was kind of over all the autumn-y fruits before they were even in season, but I think I'm okay with them now...either that or I'm already on 2013's fall harvest. Food blogging trends change faster than fashion. :D

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    1. yes! you hit it right on the head: "food blogging trends change faster than fashion". HA!

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  8. Sounds delicious!! I love figs and the ones you topped your cake with are really beautiful. You're totally making me rethink my opinion of carrot cake!

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    1. oh i'm in the same boat as you, i am not a fan of carrots in general and have never been sold on it in cake. but this. this cake, without the frills of nuts and raisins, it's good. i promise.

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  9. That first picture up there? IT IS FREAKIN' MY FREAK. Seriously gorgeous, friend. Makes me want to bake AND take pretty pictures!

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    1. movita, you are too kind, thank you. that is high praise coming from you!

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  10. This is gorgeous! And the fact that you even kept it vegan - more amazing! Pinned!

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    1. thank you! the fact that it's vegan (specifically, dairy free) is what attracted me to the recipe.

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  11. That looks amazing! What beautiful photos and writing. I agree I feel like I'm already over some fall ingredients (cinnamon for sure) but I will never get sick of beets either! Excited to try this recipe. Thanks!

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    1. abigail, welcome! thank you so much for visiting and your kind words. please do let me know if you try this recipe, would love to know your thoughts.

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  12. that is one gorgeous and delicious cake! one of my faves!

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