I know carrot cake is often thought of as a Spring dessert, but Carrots are available all year round, and they're orange, so they're also perfect for fall!!! This cake is perfectly moist, balanced with spices and a sweet frosting to make the perfect fall cake. I really love this cake for how simple it is: no stacking or piping- just bake in one pan, flip out, and frost with an offset spatula for a rustic look. I love using two orange vegetables that are in season in this cake. Enjoy!
Special Ingredients: Notes and Tips
Carrots: Make sure to wash your carrots before grating. You may even peel the carrots before grating. You also want the carrots to be pretty finely grated so that they blend well into the cake.
Pumpkin Puree: This cake does not require all of the pumpkin from the can. Save the rest in a Tupperware in the fridge or freezer, then come back and make some of the other delicious pumpkin recipes on my page!
Olive Oil: I always opt for olive oil in cake, as I like using a higher-quality oil in my baked goods. If you'd like to replace it with vegetable oil, you may; just use another neutral oil. Light, regular, or a high-quality olive oil will work. I would just go with a baseline olive oil, nothing fancy, just an everyday olive oil to blend well with the spices and vegetables in the cake.
Spice mix: This cake is mildly spiced. If you want it to be an extra-spiced cake, add another 1/2 teaspoon of cinnamon, as well as some more allspice. Play with the spices until you find a fall spice you like, but my spice blend is a good jumping-off point and makes for a delicious fall-spiced cake.
Coconut Oil: I like to add some coconut oil to the icing to help with the fat in the buttercream, as well as reduce the amount of vegan butter I have to use. If you don't have coconut oil, feel free to replace it with an equal amount of vegan butter. Note that depending on the temperature in your home, the coconut oil may be more melty or solid, which can change the texture of the icing.
Almond Extract: This is optional, but if you add some, add a very small amount. I'm talking a drop. This stuff is strong, but I do find that almond pairs with fall flavors very well.
Maple Extract: Again, this extract makes for a wonderful pairing and depth in the buttercream with the spiced cake. However, you don't want it to overpower the cake, so only add a drop or two, and taste your buttercream as you add extracts.
To pipe the pumpkin patch scene on top, I saved about 1/2 cup of the remaining frosting to dye and pipe.
For the pumpkins: I used natural red dye and natural yellow dye for the pumpkins. Mix in the red and yellow until you get an orange color you’re happy with. Then, using a Closed-Star Piping tip, randomly pipe little pumpkins across the top of the cake.
For the Pumpkin Stems: I used the remaining orange icing from piping the pumpkins and mixed in some cocoa powder until I got a brown stem color. You may need to add more plant milk to thin out the buttercream again. Using a Small Round Piping Tip, lightly push into the center of your piped pumpkins and pull up, releasing pressure on the piping bag to pipe a small stem.
Vegan Carrot and Pumpkin Spice Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8-inch baking pan with parchment paper, or grease the tin.
- Combine the sugar, flour, baking powder, baking soda, salt, and spice mix in a bowl. Whisk until the flour is well sifted and isn't clumpy.
- Grate the carrots on the fine side of the grater. Not the smallest size on the grater, just one above it.
- Add the yogurt, olive oil, carrots, and pumpkin puree to the dry ingredients.
- With a spatula or wooden spoon, fold the mixture until no dry clumps or streaks remain.
- Pour into the pan and spread evenly. Bake for 35-40 minutes, or until a toothpick comes out clean in the center.
- Once the cake comes out of the oven, allow it to sit in the tin for at least 30 minutes to cool. Then, transfer to a wire rack to cool completely.
- While the cake cools, make the buttercream. In the bowl of a stand mixer or a mixing bowl with a handheld electric mixer, add the Vegan Butter and Coconut Oil. Whip until light and fluffy, at least 3-5 minutes.
- Add the vanilla, almond extract (if using), and maple extract (if using), along with a pinch of salt, and mix.
- Add the powdered sugar, 1/2 a cup at a time, until you've reached your desired sweetness and consistency. Whip until all clumps are gone and the sugar is fully combined each time you add powdered sugar.
- Continue to whip the frosting until light, airy, and fluffy. If the frosting becomes too runny or if your house is warm, you can pop the frosting into the fridge for 5 minutes.
- Frost! Once the cake is cool, spread a thick layer of frosting evenly over the top of the cake. Additionally, if you'd like to decorate it like mine, the details are below.
