Vegan Strawberry Carrot Cake
This Vegan Strawberry Carrot Cake is so good, even if you aren't vegan you wouldn't know the difference! This light and sweet carrot cake is one you'll want to make when strawberries are in season. This easy vegan naked cake is also a stunning cake with very little effort.
Equipment
- Digital Food Scale
- Stand Mixer
- 6-inch Cake Pans
- Parchment Paper Cake Rounds
- Piping Bag
- Ateco Tip #827
Ingredients
Batter
- 113 grams strawberries (de-stemmed)
- 226 grams cane sugar
- 113 grams carrots (finely grated)
- ½ cup canola oil
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 191 grams all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Frosting
- 226 grams vegetable shortening
- 454 grams powdered sugar (sifted)
- 3 tablespoons coconut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Topping
- strawberries
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: Chop the strawberries into small pieces.
- In the bowl of a stand mixer fitted with the paddle attachment, add the strawberries, cane sugar, grated carrots, canola oil, coconut milk, and vanilla extract. Mix on low until combined.
- Add the flour, cornstarch, baking powder, sea salt, and cinnamon in that order. Mix on low until combined. Transfer to the prepared cake pans, about 269 grams each, and spread evenly.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, powdered sugar, coconut milk, vanilla extract, and sea salt. Mix on low to combine, then increase speed to high and mix for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until light and fluffy. Transfer to a piping bag with Ateco tip #827.
- Place the first cake layer on a cake stand or plate. Pipe a spiral, starting at the outer edge and working your way in, to cover the cake layer with frosting completely. Top with the second cake layer, repeat this process with the third layer. Then spiral again on the top to finish the cake. Top with strawberry slices (optional).
- Store in a cake dome in the fridge for up to 3 days.
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure to use a fine grater for grating the carrots. You don't want to use a grater that is like pizza cheese size, you want smaller than that! This ensure that the moisture in the carrots is evenly distributed throughout the cake.
- Make sure to check to see if the cake is done before removing it from the oven. This carrot cake is very moist, so if you need to bake it a few minutes longer if it doesn't look done, then definitely do that!
- Make sure to allow the cake to cool completely before frosting it. This ensures that the frosting will not melt on the cake.
- Make sure to store leftover cake in an airtight container (like a cake dome or tupperware) to preserve its moist texture. That way when you put in the fridge, it won't dry out.
- Gluten Fee — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 846kcalCarbohydrates: 107gProtein: 3gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 21gTrans Fat: 4gSodium: 432mgPotassium: 140mgFiber: 1gSugar: 85gVitamin A: 2362IUVitamin C: 9mgCalcium: 46mgIron: 2mg
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