April 1st folks. I know it has officially been Spring for about 10 days, but for me, today felt significant. I am good and truly home after 6 months of traveling back and forth to Canada for Coco’s job, and the sun is shining (if only for a few days!) It is honestly a little jarring to plop back into my life here in Seattle. But I am settling in quickly and pushing myself really hard to get settled into the healthiest routines possible- physically and mentally. That means eating well, forcing myself to get back into excercising (just watch my insta-stories, the struggle is real) and making up for lost time spending time with my family.
I have some major time to make up for and Wilbur for one let me know he has not forgiven me for being gone so much by leaving me a nice present on the living room carpet. Thanks a lot Wilbur.
I will say, cleaning up dog poop aside, it feels so good to be home. It’s a fascinating thing how much we can all take for granted, even when you typically just think of it as part of your daily grind. Things like the fact that I can go to an exercise class. Even if it hard to get up at the crack of dawn and do the class- at least I have the OPTION! Same with going for a walk with my husband and holding his hand. Or having Pia help me cook dinner. Or getting to have a meeting in person with my co-workers that is not interrupted by shoddy wi-fi! So many little things that I am enjoying the details of and trying to remind myself not to become complacent about all of the little blessings that I have in the span of a day.
But back to Spring. Which makes me think of bunnies. Which makes me think of carrots. Which makes me think of carrot cake.
I made this carrot cake about a month ago (and ate waaaay toooo much of it) and have been very excited to share it with you ever since. Absolutely amazing any time of year, but I did make it with Easter in mind- I hope you love it!
Carrot Cake (Vegan and Gluten-Free)
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:12-16
Ingredients
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 4 ½ cups all purpose gluten free flour
- 2
cups sugar - 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon
xanthum gum - 1 tablespoon ground cinnamon
- 1
teapsoon ground nutmeg - 2 teaspoons kosher salt
- 2 ½ cups packed grated carrots
- 2 teaspoons vanilla extract
- 1
cup vegetable oil - Vanilla Frosting
- 1 cup vegan butter
- 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 3 tablespoons unsweetened coconut milk
- pinch of kosher salt
- ½ cup finely chopped pistachios
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the coconut milk and vinegar and set aside for at least 10 minutes.
- In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients.
- Add the carrots and then with the mixer running on low, add the vanilla, vegetable oil, and coconut milk. Mix well until you have a smooth batter.
- Line a quarter sheet pan with edges or a 9x13” baking pan with parchment and baking spray and add the batter to it. Smooth it evenly in the pan. Bake the cake at 350 degrees for 45-50 minutes until baked through.
- Remove the cake from the oven and let it cool completely before gently lifting it out of the pan by the parchment paper.
- While the cake is cooling, make the Vanilla Frosting:
- In the bowl of a standing mixer whip together the butter, powdered sugar, vanilla extract, coconut milk and a pinch of salt. Whip until fluffy.
- Place the cake on a plate or serving board and top with the vanilla frosting and evenly spread on top. Sprinkle the whole top with the crushed pistachios if desired. Slice into squares and serve.
- *Alternatively, for a layer cake, you could bake this cake in 2, 9" rounds, baking them 25 minutes.
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Categorized: Baked Goods, Dessert, Spring
Tagged: Cake, carrot cake, Dessert, pistachios, vanilla frosting, Vegan
April 1st folks. I know it has officially been Spring for about 10 days, but for me, today felt significant. I am good and truly home after 6 months of traveling back and forth to Canada for Coco’s job, and the sun is shining (if only for a few days!) It is honestly a little jarring to plop back into my life here in Seattle. But I am settling in quickly and pushing myself really hard to get settled into the healthiest routines possible- physically and mentally. That means eating well, forcing myself to get back into excercising (just watch my insta-stories, the struggle is real) and making up for lost time spending time with my family.
I have some major time to make up for and Wilbur for one let me know he has not forgiven me for being gone so much by leaving me a nice present on the living room carpet. Thanks a lot Wilbur.
I will say, cleaning up dog poop aside, it feels so good to be home. It’s a fascinating thing how much we can all take for granted, even when you typically just think of it as part of your daily grind. Things like the fact that I can go to an exercise class. Even if it hard to get up at the crack of dawn and do the class- at least I have the OPTION! Same with going for a walk with my husband and holding his hand. Or having Pia help me cook dinner. Or getting to have a meeting in person with my co-workers that is not interrupted by shoddy wi-fi! So many little things that I am enjoying the details of and trying to remind myself not to become complacent about all of the little blessings that I have in the span of a day.
But back to Spring. Which makes me think of bunnies. Which makes me think of carrots. Which makes me think of carrot cake.
I made this carrot cake about a month ago (and ate waaaay toooo much of it) and have been very excited to share it with you ever since. Absolutely amazing any time of year, but I did make it with Easter in mind- I hope you love it!
Carrot Cake (Vegan and Gluten-Free)
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:12-16
Ingredients
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 4 ½ cups all purpose gluten free flour
- 2
cups sugar - 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon
xanthum gum - 1 tablespoon ground cinnamon
- 1
teapsoon ground nutmeg - 2 teaspoons kosher salt
- 2 ½ cups packed grated carrots
- 2 teaspoons vanilla extract
- 1
cup vegetable oil - Vanilla Frosting
- 1 cup vegan butter
- 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 3 tablespoons unsweetened coconut milk
- pinch of kosher salt
- ½ cup finely chopped pistachios
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the coconut milk and vinegar and set aside for at least 10 minutes.
- In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients.
- Add the carrots and then with the mixer running on low, add the vanilla, vegetable oil, and coconut milk. Mix well until you have a smooth batter.
- Line a quarter sheet pan with edges or a 9x13” baking pan with parchment and baking spray and add the batter to it. Smooth it evenly in the pan. Bake the cake at 350 degrees for 45-50 minutes until baked through.
- Remove the cake from the oven and let it cool completely before gently lifting it out of the pan by the parchment paper.
- While the cake is cooling, make the Vanilla Frosting:
- In the bowl of a standing mixer whip together the butter, powdered sugar, vanilla extract, coconut milk and a pinch of salt. Whip until fluffy.
- Place the cake on a plate or serving board and top with the vanilla frosting and evenly spread on top. Sprinkle the whole top with the crushed pistachios if desired. Slice into squares and serve.
- *Alternatively, for a layer cake, you could bake this cake in 2, 9" rounds, baking them 25 minutes.
Recipe by Heather Christo (http://heatherchristo.com)