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Vegan Pumpkin Spice Carrot Cake with Cream Cheese Frosting

 
Vegan Pumpkin Spice Carrot Cake with Cream Cheese Frosting
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.68

$0.68 per serving

131 people like this recipe

131 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 easter,vegetarian,lacto ovo vegetarian
spoonacular Score:50%

Spoonacular Score: 50%

 

Vegan Pumpkin Spice Carrot Cake with Cream Cheese Frosting requires approximately 45 minutes from start to finish. This recipe makes 12 servings with 495 calories, 6g of protein, and 22g of fat each. For 68 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from The Full Helping requires carrots, brown sugar, nutmeg, and vanillan extract. 130 people have made this recipe and would make it again. Easter will be even more special with this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 67%. Users who liked this recipe also liked Vegan Carrot Cake with Cream Cheese Frosting, Pumpkin Spice Cake With Cream Cheese Frosting, and LCHF Pumpkin Spice Cake with Cream Cheese Frosting.

Cream Sherry, Moscato d'Asti, and Port are great choices for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp apple cider vinegar
apple cider vinegar
1 tsp
1 tsp baking powder
baking powder
1.5 tsps
1.5 tsps baking soda
baking soda
6 Tbsps
6 Tbsps butter
butter
2 cups
2 cups carrots
carrots
1.5 tsps
1.5 tsps cinnamon
cinnamon
2.5 cups
2.5 cups confectioners' sugar
confectioners' sugar
0.75 cups
0.75 cups dairy milk
dairy milk
0.75 tsps
0.75 tsps ginger
ginger
0.5 cups
0.5 cups granulated sugar
granulated sugar
1 tsp
1 tsp kosher salt
kosher salt
0.75 cups
0.75 cups light brown sugar
light brown sugar
0.25 tsps
0.25 tsps nutmeg
nutmeg
1 cup
1 cup pumpkin puree
pumpkin puree
0.5 cups
0.5 cups raisins
raisins
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
8 oz
8 oz vegan cream cheese
vegan cream cheese
0.5 cups
0.5 cups vegetable oil
vegetable oil
2.5 cups
2.5 cups whole wheat pastry flour
whole wheat pastry flour
1 tsp apple cider vinegar
1 tsp
apple cider vinegar
1 tsp baking powder
1 tsp
baking powder
1.5 tsps baking soda
1.5 tsps
baking soda
6 Tbsps butter
6 Tbsps
butter
2 cups carrots
2 cups
carrots
1.5 tsps cinnamon
1.5 tsps
cinnamon
2.5 cups confectioners' sugar
2.5 cups
confectioners' sugar
0.75 cups dairy milk
0.75 cups
dairy milk
0.75 tsps ginger
0.75 tsps
ginger
0.5 cups granulated sugar
0.5 cups
granulated sugar
1 tsp kosher salt
1 tsp
kosher salt
0.75 cups light brown sugar
0.75 cups
light brown sugar
0.25 tsps nutmeg
0.25 tsps
nutmeg
1 cup pumpkin puree
1 cup
pumpkin puree
0.5 cups raisins
0.5 cups
raisins
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
8 oz vegan cream cheese
8 oz
vegan cream cheese
0.5 cups vegetable oil
0.5 cups
vegetable oil
2.5 cups whole wheat pastry flour
2.5 cups
whole wheat pastry flour

Equipment

mixing bowl
mixing bowl
stand mixer
stand mixer
toothpicks
toothpicks
whisk
whisk
oven
oven
mixing bowl
mixing bowl
stand mixer
stand mixer
toothpicks
toothpicks
whisk
whisk
oven
oven


Instructions

Read the detailed instructions on The Full Helping

Price Breakdown

Cost per Serving: $0.67
Ingredient
1 teaspoon apple cider vinegar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
6 tablespoons butter
2 cups carrots
1 1/2 teaspoon cinnamon
2 1/2 cup confectioners' sugar
3/4 cup dairy milk
1/2 cup granulated sugar
3/4 cup light brown sugar
1/4 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup raisins
1/2 teaspoon vanilla extract
8 ounces vegan cream cheese
1/2 cup vegetable oil
2 1/2 cup whole wheat pastry flour
Price
$0.02
$0.03
$0.01
$0.72
$0.45
$0.12
$0.96
$0.25
$0.14
$0.53
$0.04
$1.40
$0.49
$0.15
$1.62
$0.39
$0.73
$8.05

Tips

Health Tips

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
494 Calories
5g Protein
21g Total Fat
76g Carbs
5% Health Score
Limit These
Calories
494
25%

Fat
21g
33%

  Saturated Fat
13g
83%

Carbohydrates
76g
25%

  Sugar
49g
55%

Cholesterol
16mg
6%

Sodium
483mg
21%

Get Enough Of These
Protein
5g
11%

Vitamin A
6944IU
139%

Manganese
1mg
58%

Selenium
16µg
24%

Fiber
5g
23%

Phosphorus
146mg
15%

Magnesium
46mg
12%

Vitamin B1
0.16mg
11%

Iron
1mg
10%

Potassium
327mg
9%

Vitamin K
9µg
9%

Copper
0.17mg
8%

Vitamin B6
0.17mg
8%

Calcium
82mg
8%

Vitamin B3
1mg
8%

Vitamin E
1mg
7%

Vitamin B2
0.11mg
7%

Zinc
0.83mg
6%

Folate
18µg
5%

Vitamin B5
0.38mg
4%

Vitamin C
2mg
3%

Vitamin D
0.3µg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need

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