This is - without a doubt - the best autumn cake. Ever. (Ahem, if I do say so myself...)
It has pumpkin (screaming autumn). It has carrots (hellllooooo fall root vegetables!). It has maple syrup (perfect autumn flavour). AND it has cinnamon and nutmeg (beautiful spices that create that "curled up by the fireplace" feeling).
Not to mention - it's vegan (complete with a vegan-style cream cheese frosting - linked at the bottom).
This cake was made for my (vegetarian) Canadian Thanksgiving apero... basically what happens when Thanksgiving meets Paris (and is hosted by a Vegetarian)!
Vegan pumpkin carrot cake - What you need:
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup apple sauce
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup maple syrup
- 1/2 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 3 cups loosely packed grated carrots
Vegan pumpkin carrot cake - What you do:
Pre heat your oven to 180 degrees celsius (350F).
Prepare 2 nine-inch cake pans by greasing them with margarine or butter and dusting them with flour. Set aside.
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another large bowl, whisk together the apple sauce, pumpkin, oil, sugar, maple syrup, and vinegar.
Add the flour mixture to the pumpkin mixture and beat well until everything is combined.
Fold in the carrots.
Bake at 180 C for 22-25 minutes, or until an inserted tooth pick comes out clean.
Allow the cakes to cool completely, and then start to frost!
I used this vegan cream cheese style frosting!
I am still working on the frosting skills - but the thin "crumb layer" technique is really helping me out.
Frost a very thin layer of frosting around the cake, and then stick it in the fridge for 15 minutes. After, it's much easier to frost!
Frost the rest of the cake up! ... Then decorate!
I saw some pretty orange flowers walking home before the Thanksgiving. I pulled a few for the cake decorations.
Considering how much I hyped myself up about this Thanksgiving, I'm still so happy about how it turned out! For some strange reason, it's really (really,really,really) important for me to celebrate this holiday in France. I don't think anyone (besides my Canadian friend and my sister!) understood fully how much the night meant to me, but it was great! There was lots of food, CAKE, and even more wine. Everyone was happy. It was super!
AHhhhh. And for the cake notes: this really might be one of my favourite cake creations of all time. The texture was so nice with all the different fruit/veggie ingredients. The flavour was a perfect mix of pumpkin and carrot. The maple syrup added a really nice flavoured sweetness. The tanginess of the lemon-y "cream cheese" frosting paired perfectly.
Although some people were a tad skeptical of the mix (especially since pumpkin/carrots aren't really known as dessert ingredients in France), the cake platter was cleaned off by the end of the night. I will definitely be making this cake again (over and over again, at that!).
Baking soundtrack - tunes to inspire your inner baker:
THEIR NEW ALBUM IS JUST FANTASTIC! I'm obsessed.