Our premium carrot cake baking mix made exactly as it should be- in a moist bundt cake with a cream cheese glaze, cute toasted coconut cream cheese carrot cupcakes, and a gorgeous layer cake iced with vegan cream cheese frosting. Let’s get baking!
CARROt cake, 3 ways (bundt, layer, cup)
and belowSpring has sprung and so has our intense desire for carrot cake. Is that just me or is carrot cake something associated with Easter and the start of spring? As much as I love a soft and moist carrot cake, what really gets me going in for more slices is the CREAM CHEESE FROSTING! I don’t know what it is about cream cheese frosting but it is the kind of thing I could eat off a spoon. And I do.
We love carrot cake so much that we have an individual Premium Baking Mix for the job. Although this mix can be made with any vegetable or fruit that can be grated (those recipes will come in time), we thought we would go all out for Easter and show you how to make our signature carrot cake, 3 ways. Bundt cake, cupcakes and layer cake. Each cake has its simplicity and challenges, so do what you feel most comfortable with. One baking mix will make one type of cake, so if you decide to make all three you will need three carrot cake mixes.
The unique learning piece of this recipe is our coveted cream cheese frosting. I mentioned earlier how much I love cream cheese frosting. So when I founded the bakery I decided that ALL icings would be cream cheese. Our totally dairy free and vegan cream cheese frosting is stable at room temperature, thick and not overly sweet. It really can vary in result depending on which brand of non-dairy cream cheese you use. Tofutti’s original non-dairy spread is the ULTIMATE cream cheese for the job.
But I have bad news.
Tofutti can no longer sell its beautiful original non-dairy spread in North America. Legislation has made it illegal to sell food that contains any hydrogenated or partially hydrogenated oils in it, and this incredible spread had a trace amount of partially hydrogenated oil in it. Which I get, why do we want to eat those kinds of oils, the health effects are ghastly. But realistically, so are the effects of cow’s milk cream cheese. This is dessert people, frankly you already are eating a treat, so a little bit of the unhealthy fats won’t kill you.
Regardless, end rant. The non-hydrogenated cream cheese isn’t ideal, but does work (see recipe below). We have a new cream cheese frosting recipe on our youtube channel I highly suggest checking out. I would also not recommend Daiya cream cheese for two reasons: a) it is not stable at room temperature in the form of an icing, and b) Otsuka.
I guess it’s safe to say were on the market for a new non-dairy cream cheese: any suggestions?