Vegan Carrot Cake Recipe
Vanilla Cream Cheese Yogurt Foam - Maple Leaves - Candied Cinnamon Pecans
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Ingredients
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Carrot Cake
Vanilla Cream Cheese Yogurt Foam
Candied Cinnamon Pecans
Maple Leaves (Decorative)
Finishing
Method
Carrot Cake
- 1
- 2
Dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until homogenous.
- 3
Wet ingredients
In a separate bowl, combine the unsweetened applesauce, neutral oil, plant-based milk, apple cider vinegar, and vanilla extract. Whisk until smooth.
- 4
Combine batter
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated carrots, chopped nuts, and raisins (if using) until evenly distributed. Do not overmix.
- 5
- 6
Cool
Allow the cake(s) to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before applying the foam or decorating (at least 1 hour).
Vanilla Cream Cheese Yogurt Foam
- 7
Prepare aquafaba
If not already whipped, place 3 tablespoons of chilled aquafaba in a clean bowl and whip with a hand mixer until soft peaks form (about 2–4 minutes). This stabilizes the foam.
- 8
Blend cream base
In a medium bowl, beat the vegan cream cheese with the powdered sugar, vanilla, and lemon juice until smooth and slightly fluffy. Scrape down the bowl to ensure no lumps.
- 9
Fold in yogurt and aquafaba
Gently fold the plant-based yogurt into the cream cheese mixture until even. Fold in the whipped aquafaba in two additions to incorporate air and lighten the texture, producing a silky foam suitable for piping.
- 10
Chill and test consistency
Taste and adjust sweetness if necessary. Chill the foam in the refrigerator for 20–30 minutes to firm slightly before transferring to a piping bag or spooning onto the cake. If too loose, whip a little longer or add 1–2 tbsp more powdered sugar.
Candied Cinnamon Pecans
- 11
Toast pecans
Preheat a small skillet over medium heat. Add the pecan halves and toast for 2 minutes, stirring, until fragrant. Remove and set aside.
- 12
Candy pecans
In the same skillet reduce heat to medium-low. Add maple syrup, granulated sugar, ground cinnamon, and salt. Stir until sugar dissolves and the mixture begins to bubble gently. Add the toasted pecans and stir continuously until they are evenly coated and the syrup begins to thicken and crystallize on the nuts, about 2–3 minutes.
- 13
Maple Leaves (Decorative)
- 14
Make maple leaf shapes
Lightly dust a small silicone leaf mold with cornstarch. Warm the 3 tbsp maple syrup just until pourable (do not boil). Carefully spoon or brush a thin layer of syrup into the mold, smoothing to the edges. Freeze the mold for 20–30 minutes until the maple sets firm enough to unmold as thin translucent leaves.
- 15
Unmold and store
Gently pop the maple leaves out of the mold and store in a cool, dry place on parchment. Note: these are fragile; handle gently. Alternatively, use small fresh mint leaves or thin baked phyllo leaves if maple leaves crack.
Assembly & Finishing
- 16
Prepare cake
If you baked two smaller rounds, level tops if needed. Place the bottom layer on a serving plate. Pipe or spread a thin layer of the vanilla cream cheese yogurt foam over the first layer.
- 17
Layer and crumb coat
Add the second cake layer and apply a light crumb coat of foam to seal crumbs. Chill 15 minutes to set the crumb coat.
- 18
Final coating
Apply a final layer or decorative dollops of the foam using a piping bag fitted with a round tip. Create small mounds or a swirl effect depending on desired presentation.
- 19
- 20
Serve
Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 4 days.