This Vegan Carrot Cake + Orange-infused Frosting isn’t your traditional version of carrot cake. Not only is it completely vegan, fluffy, + moist, but it’s also loaded with shredded carrots, orange zest, pecan/walnuts, pineapple, and a ton of warm, fall spices that create one decadent flavor. Topped with a creamy vegan cream cheese orange-infused frosting and sprinkles of chopped nuts. A definite crowd-pleasing treat for the holiday season.
When it comes to Birthday cakes, there is no other flavor that tops the cake for my Husband other than his ultimate favorite—Carrot Cake! It’s a tradition.
More importantly, my tradition for the past few years has been making our Birthday treats each year.
However, before this, my Husband’s cake was often purchased from Magnolia Bakery—still the same Carrot Cake flavor of course.
I can still remember placing my special order a few days before and taking the NYC train tp pick it up in the city, right in time for his Birthday surprise!
Honestly, Magnolia Bakery’s Carrot Cake was (and still is) our favorite! OMG! So, of course, this year’s cake for my husband had to be inspired by our favorite! The only awesome part about this one specifically—-it’s VEGAN.
Personally, I’ve fallen in love with using orange flavor this Fall season, so I had to infuse that somehow, especially since this cake has more of a tropical feel with the pineapples. Trust me—-you’ll enjoy this tweak!
Now that we’re in December, I’m so looking forward to making more cakes for the Holiday season.
This Vegan Funfetti Cake + Vanilla Buttercream is a healthier option to your classic childhood favorite—funfetti!. Not only is it completely moist + fluffy, but it’s also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they all work amazingly together.
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
While cakes have been a challenge for me over the years, I’m super determined to make them more and more perfectly with a little more practice. Haha. Who gives up on cakes, right?
If you’re looking for some delicious Carrot flavor for the holidays, you’ll definitely LOVE these Carrot Cake Cinnamon Rolls! They are most certainly not your traditional cinnamon rolls and the bold carrot cake flavor won’t disappoint.
Super fluffy, thick, sweet, and a bit of a crunch from the pecans tucked away in between each roll; this recipe is one of my favorite cinnamon roll recipes to date. Topped with a light cream cheese glaze, these cinnamon rolls will have you feeling like you’ve cut into a nice, moist slice of carrot cake, indeed.
Then there’s my little guy’s Birthday Cake that I whipped together this year for his 3rd Birthday—Fluffy, Buttery Vanilla Birthday Cake, which was just perfect in taste! We all enjoyed it for sure!
This Creamy Jamaican-Inspired Vegan Carrot Juice recipe is a healthy take on the delicious traditional Jamaican Carrot Juice which includes bold flavors and is beautifully textured. This Vegan Carrot Juice boasts it’s creaminess, thickness, and generous play on spices and freshly grated carrot flavor along with a secret thickener that brings it to life. The perfect drink to enjoy during family dinner or to kick start your day.
When it comes to this Extra Crispy Carrot Spinach Quinoa Veggie Burger, there isn’t much that can be said. It’s just too delicious! There’s so much flavor going on, you wouldn’t even be able to tell that it’s made out of veggies and not meat.
This recipe is from Jerrelle Guy’s (Founder of Chocolate for Basil) Black Girl Baking Cookbook is beyond phenomenal. This Carrot Cake Cheesecake bar is simple, egg-free, and also has a vegan option. Full of flavor, spice, and everything nice!
This Vegan Maple Carrot Monkey Bread is by far the best bread I’ve made. Super tender, sweet, and light, all at the same time. With a crunchy crust on the outside, you’ll truly enjoy the inside’s gooeyness from the maple and brown sugar mixture that is infused within the bread’s layers. Completely dairy-free, gluten-free. YUM, indeed.
Carrot and Zucchini Noodles Stir Fry with Shrimp is a recipe that adds a light and healthy addition to your meal choice. Not only is it bursting with color from the various veggies that are included, but it also has a nice hint of heat (mostly from the ginger + sprinkles of red pepper flakes) and the optional pieces of cashews give it a nice crunch. Trust me–this stir fry is BOMB and you wouldn’t even believe that the spiraled carrots and zucchini weren’t noodles!
Let’s dig right into this recipe, shall we?
Preheat your oven to 350 degrees Fahrenheit.
Lightly grease and line with parchment paper the following cake pans: ONE 8-inch round cake pan, ONE 6-inch cake pan, and ONE 4-inch cake pan. **NOTE: You can also do THREE 8-inch cake pans if that’s what you have on hand!**
In a large bowl, add the flour, pure cane sugar, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, orange zest, and sea salt and whisk together until well combined.
Add shredded carrot to the dry ingredients and mix well until fully incorporated.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, maple syrup and coconut oil and set aside.
Add the wet ingredients to the dry ingredients, and mix together well using a rubber spatula, until fully combined. Gently fold in chopped nuts and diced pineapples. **NOTE: Don’t Over-Mix!**
Pour batter evenly into all three cake pans and bake for 35-40 minutes or until toothpick inserted comes out clean in the middle. **NOTE: Smaller cakes will bake sooner than larger one, so keep your eyes on all cakes after the first 20 minutes or so.**
Once cakes are fully baked, remove them from the oven and let cool completely on a cooling rack, about 20-25 minutes.
Meanwhile, make the frosting.
Add the cashews to a high-powered blender along with the Almond milk, apple cider vinegar, lemon juice, and pinch of sea salt. Blend until smooth, scraping down the sides if need. Set aside.
In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes.
Add the vegan cream cheese (cashew mixture) to the butters and mix until light and fluffy.
Turning the mixer on low, slowly add the powered sugar (1/2 the amount), orange juice, and vanilla, mixing them together until well combined. Add the remaining powered sugar and mix until well combined and fluffy, about 3-4 minutes. **NOTE: If the frosting is too thick, add additional orange juice (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Wallah!
Once cakes have cooled, using a large knife (or cake slicer), slice a thin layer of cake off the tops of each cake to create a flat surface.
Place first cake layer on your cake stand and evenly cover the top with frosting. Now, top with 2nd layer and evenly cover the top with the same frosting.
Once fully layered, add remaining frosting atop entire cake and spread it over the tops and sides of cake, evenly.
Garnish sides and tops of cake with chopped nuts, if desired.
Slice and serve!
If you choose to make this Vegan Carrot Cake + Orange-infused Frosting recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Vegan Carrot Cake + Orange-infused Frosting.