Happy Mid-October everyone and, even better, Happy #fallintodessertday! I am so happy to celebrate this day with everyone as I have collaborated with the best group of bakers, pastry chefs, and even food photographers this past month to prep for this recipe!
I decided to choose a fun, Fall-themed cake because this is a celebration after all! Fall is a time to celebrate the season, the timing of the year and to think about what we are all thankful for. I love this cake because of it's simple sweetness, it's ability to appeal to all, and it can be used for ALL occasions!
If you haven't had the chance yet, check out the amazing organizers of the Fall Into Dessert Day Collab on my Instagram post: @marilynfoodie, @jackelinnesupastry, @peaches.and.company, @toastxshaina, & @prettydeliciouslife. It has been so amazing working with them to become inspired for this day!
And now, for the cake...
What You Need:
Carrot Cake:
2 3/4 cups all-purpose unbeached flour
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1 tbsp. cinnamon
1 cup chopped walnuts
1 cup unsweetened shredded coconut
3/4 cup raisins
4 eggs
2 cups coconut brown sugar
1 cup olive oil
1/2 cup cinnamon apple sauce
1 tbsp. vanilla extract
2 shredded carrots (or 2 cups)
Cream Cheese Frosting:
1/2 cup @earthbalance dairy-free butter
8 oz. @greenvalleycreamery cream cheese
3-4 cups powdered sugar
2 tbsp. agave
2-3 tbsp. @fairlife dairy-free milk
Cooking:
Preheat oven to 350 & grease two 9' round pans and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Add nuts, coconut, and raisins to the flour mixture - set aside.
In a mixer, blend eggs and sugar. Add oil, apple sauce, and vanilla - blend until fully combined.
Stir in the carrots, blend well. While slowly mixing, add in dry ingredients one cup at a time. Mix until fully combined.
Pour batter into pans, spread evenly. Bake for 45 - 50 minutes. The cake will be ready when toothpick comes out clean. Allow the cake to cool for at least 1 hour before icing.
Frosting:
In a mixer, beat butter until smooth and creamy. Add cream cheese and again, beat until smooth.
Continue mixing, add powdered sugar (1/2 cup at a time). After around 2 cups, add the dairy-free milk and agave.
Continue to add suagr until you reach the icing consistency you want. Add additional milk if needed.
Spread onto cooled cake, on middle layer (be aware you'll still have to ice the top!) first, then the top & sides.
Garnish with coconut, or any other decoration you want. Enjoy!
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