MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Best Vegan Carrot Cake
Categories: Cakes, Dessert
Yield: 8 Slices

1/4 c Pecans (30 g); plus more
- for topping
1 1/2 c Cake flour (190 g)
1/4 c Bleached fine almond flour
- (20 g); plus more for
- optional marzipan
1/2 ts Sea salt
2 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1/4 c Silken tofu (60 g)
1/2 c Aquafaba (60 g)
1/2 c Light brown sugar (90 g)
1/2 c Vegetable oil (96 g)
1/4 c Unsweetened apple sauce
- (62 g)
1 tb Vanilla extract
1 c Carrot (120 g); shredded
1 c Vegan cream cheese (190 g);
- at room temperature
2 tb Vegan butter (30 g);
- at room temperature
1 tb Vegan condensed milk (15 g);
- at room temperature
1/4 c Vegan sour cream (45 g);
- at room temperature
1/4 c Powdered sugar (30 g)
1 c Vegan heavy cream (232 g);
- cold

Preheat your oven to 350°F. Line a 6" round baking pan with parchment
paper.

Toast your chopped pecans by placing them in a small skillet over low
heat. Allow them to cook until they are toasted and fragrant, around
3 minutes, tossing them in the skillet every 30 seconds or so, to
avoid burning. Chop into small pieces using a knife or food
processor. Set aside.

In a large mixing bowl, sift and whisk together the flour, almond
flour, sea salt, baking powder, baking soda, and ground cinnamon.

In a large mixing bowl, add your aquafaba and silken tofu. Whisk
together (or use a hand mixer) until the silken tofu has been
completely broken down and the mixture is frothy. Then, add your
brown sugar and applesauce. Again, whisk until creamy. Then, add the
vegetable oil slowly and down the side of your bowl, whisking
constantly as you add it, until you achieve a very creamy mixture
(around 2 minutes if using a hand mixer and 7 to 8 minutes if
whisking by hand). Finally, add your vanilla extract in the same way
you added your vegetable oil.

Add your dry ingredients, along with the carrot and the toasted
pecans, to your bowl of wet ingredients. Using a spatula, incorporate
the dry ingredients in large circular motions around your bowl, until
all the dry ingredients have been incorporated. Do not overmix. Pour
your batter into your prepared baking pan and bake until a toothpick
inserted in the center comes out clean (around 38 to 40 minutes).
Allow the cake to cool completely. (You can even wrap it in plastic
wrap and place it in the fridge overnight--doing so will make
frosting much easier).

To make your frosting, using a hand mixer, combine vegan cream cheese,
butter, sugar, condensed milk, and sour cream until smooth and
creamy. Set aside. Then, using the whisk attachment to a stand mixer,
whisk your heavy cream on high into stiff peaks (mine takes about 1
minute). Add one heaping spoonful of the cream cheese mixture and
whisk until incorporated. Continue adding cream cheese mixture, one
large spoonful at a time, until it is entirely incorporated.

Once your cake has completely cooled, slice your cake in half (to
create two cake layers--you can also skip this and just frost the
top!). Using a spoon or a piping bag, add a enough frosting on top of
the bottom layer so that it is entirely covered. Gently place the
second layer on top. Add frosting to the top and, using your spoon or
an offset spatula, smooth out the top and frost the sides. Decorate
the top of your cake with more toasted pecans.

Optional:

To make small marzipan carrots, add 1 tb of almond flour and 1 ts
powdered sugar to two small bowls (each). Add to each bowl a couple
drops of water, along with green and orange food coloring,
respectively. Mix until a dough forms (drop by drop, keep adding
water until you get a dough--don't add too much water, as it'll turn
into a paste, not a dough!). Shape into small carrots and add to the
top of your cake.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/the-best-vegan-carrot-cake/>

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