Hello and welcome, to Veggie Bunny Blog! As you can see, not only have I shifted focus on this blog entirely, but I’ve decided to give it a fresh name and logo. The logo was drawn by my boyfriend Steve, the original lover of rabbits. Now that I’ve fallen in love with our rabbit, Bonnie. So we conspired and decided to team up and do this blog together. It’s me, and Bonnie.
After settling back down in our home post-Hurricane, Steve and I planned a small get together with friends, or a “home-warming,” to welcome her into not just our lives but everyone else as well. And what better dessert to plan than a carrot cake? (Note: while we had carrot cake, Bonnie enjoyed her favorite, lettuce!)
Even before becoming vegan I made this version, from adapted from Vegan Cupcakes Take Over The World, because the fresh grated carrot makes for a great texture that is anything but dry! In this recipe, I also opted to use a vanilla buttercream because vegan cream cheese was not readily available for me.
Some items to be aware you’ll be needing:
-Two 9 inch cake pans
-A method to grate carrots
-A mixing bowl for frosting
-A side of lettuce for a happy bunny:
*Note that this is a, adapted, doubled recipe from the book Vegan Cupcakes Rule The World
-2 cups freshly grated carrots
-1/2 cup chopped walnuts (optional)
-1/2 cup raisins
-1/2 cups coconut
-1 1/3 cup flour
-1/2 teaspoon baking powder
-1 1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1 1/3 cup sugar
-2/3 cup vegetable oil
-2/3 cup soy yogurt
-2 teaspoon vanilla extract
-Preheat the oven to 350 degrees and grease your two cake pans.
-Prepare by first grating your carrot (be sure to grate off the outer skin first!) until you get two nice big cups of freshly grated carrot. Put it aside with the measures of your walnuts, coconut and raisins.
-In a medium bowl, mix together sugar, vegetable oil, yogurt and vanilla. Once well blended, sift in the dry ingredients of flour, baking soda, baking powder, salt, cinnamon and ginger. Mix these ingredients until smooth. Once blended, add the carrot, raisins, coconut and walnuts and fold until just blended.
-Evenly divide the batter between your two cake pans, and bake for 25-40 minutes. Be sure to check occasionally, and then with a toothpick once ready. Let the cakes cool on the side.
Vanilla Buttercream Icing:
*This recipe is adapted from Vegan Cupcakes Take Over The World.
-1/2 cup non hydrogenated shortening
-3/4 cup of vegan margarine
-4 cups of sifted confectioners sugar
-1 1/2 teaspoons vanilla extract
-2 tablespoons of soy milk or other non dairy milk
-Allow margarine to reach room temperature before using. In a large mixing bowl (with hand mixer or KitchenAid mixer with the whisk attachment), blend shortening and margarine until fluffy looking. Add sugar 1/2 to 1 cup at a time until well blended. In between adding confectioners sugar, add the soy milk and the vanilla extract (do not add all at once). Once everything is added, continue beating frosting for 7 minutes until the entire batch looks big and fluffy and like a lot!
Once the frosting is done and the cake is cooled, begin to frost the first layer. Add the second layer and continue frosting, adding as little or as much as you wish. I did indeed end up having leftover frosting, but I can always use this for future baking endeavors!
Unlike a typical carrot cake, I did not do the now-expected frosting carrot. But you are more than welcome to! I did some simple sugar crystal sprinkles to make a cute cake for our bunny daughter. You could also sprinkle coconut, or walnuts, or even some grated carrot.
Be sure to enjoy in the company of good friends and a bunny or two!