Vegan Carrot Cake/ 純素甘筍蛋糕

今日呢個【純素甘筍蛋糕】再次實現小妹一直嘅宗旨－「無蛋無奶嘅蛋糕、甜品一樣可以食得好味、食得健康！」

即使唔落蛋, 蛋糕都可以keep住咁鬆軟; 啖啖都食到甘筍絲, 葡萄乾同碧根果, 加埋個純素忌廉芝士糖霜真係無得輸!!!!!!! 連食慣「蛋」糕嘅爸爸媽媽都話正! 真係好有成功感 YEAH!!!!!~

It's my birthday last week. And I decide to bake myself a Vegan birthday cake today!

Carrot cake is one of my favourite cakes since high school, probably because of the addictive cream cheese frosting and the spice from the cake! After being a vegan I did not get any of them from the coffee shop.

Today's cake is a HUGE SUCCESS! Received positive feedback from my parents who are not vegan and so picky on taste lol. Woohoo! A big accomplishment for my motto "Getting delicious cakes Egg-Free, Dairy-Free"!

Cooking time: 40 mins

Preparation time: 1 hour and 30 mins

Ingredients (約做兩個6吋圓形蛋糕模, 共四層的蛋糕!)
甘筍蛋糕
中筋麵粉 2 1/2杯 (我用了2 tbsp小麥麵粉＋中筋麵粉)
菜油 1/2杯 (用了葵花籽油)
黃糖 3/4杯 (可以用其他糖代替, 但蛋糕顏色會因而有輕微改變~)
奶酪 1杯 (混合豆奶1杯＋蘋果醋 1 tbsp)
蘋果蓉 1/2杯 (約1個大蘋果)
梳打粉 2 tsp
泡打粉 1 tsp
玉桂粉 1 1/2 tsp
荳蔻 1/2 tsp
鹽 1/2 tsp
雲呢嗱香油 2 tsp
甘筍絲 2杯 (約2條甘筍份量)
碧根果 1杯, 切碎 (可用合桃代替)
葡萄乾 3/4杯

純素忌廉芝士糖霜
忌廉芝士 1杯 (我用的是純素品牌Tofutti)
牛油 1/2杯 (我用的是純素品牌Earth Balance)
糖霜 2杯
雲呢嗱香油 1 tsp

蛋糕面裝飾 (可省略)
碧根果 1杯, 切碎 (可用合桃代替)

Ingredients (Makes 2x 6-inch round cake pan, for a 4-layer 6-inch cake)
CARROT CAKE
2 1/2 cups all purpose flour (I sub with 2 tbsp spelt flour+all purpose flour)
1/2 cup oil (Sunflower oil is used here)
3/4 cup light brown sugar (you may sub with dark brown sugar, but will give a darker color)
1 cup buttermilk (1 cup soya milk + 1 tbsp apple cider vinegar, stir and sit to combine)
1/2 cup applesauce (about 1 apple)
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp salt
2 tsp vanilla extract
2 cups grated carrot (about 2 carrots)
1 cup chopped pecans
3/4 cup raisins

VEGAN CREAM CHEESE FROSTING
1 cup vegan cream cheese (Tofutti is used in here)
1/2 cup vegan butter (Earth Balance is used in here)
2 cups powdered sugar
1 tsp vanilla extract

TOPPING (optional)
1 cup chopped pecans

Direction
1/ 焗爐預熱於攝氏180度
2/ 預備甘筍蛋糕 - 蘋果批皮去芯, 以食物處理器或攪拌機打磨成蓉; 甘筍洗淨, 刨絲備用
3/ 於一大碗內, 將蘋果蓉、菜油、黃糖、奶酪、雲呢嗱香油以刮刀混合好
4/ 於另一大碗內, 將所有乾材料稍稍混合 (中筋麵粉、梳打粉、泡打粉、玉桂粉、荳蔻及鹽); 將乾材料分幾次過篩, 加到濕材料當中, 每次以刮刀摺疊混合好
5/ 最後將甘筍絲、碧根果及葡萄乾都一同加到蛋糕糊中並均勻混合
6/ 將蛋糕糊平均分到兩個6吋蛋糕模上, 入爐焗40分鐘。用牙簽測試蛋糕是否全熟透, 從焗爐取出並置於架上放涼
7/ 預備純素忌廉芝士糖霜 - 於一大碗內放忌廉芝士、牛油及雲呢嗱香油, 以電動打發器慢速打發至稍微混合
8/ 分幾次加入糖霜, 慢慢糖霜會開始變得挺身。在打發過程中可不時試味, 以調教出自己最喜歡的甜度
9/ 當蛋糕完全冷卻後脫膜, 切去頂頭凸起的部份, 再將蛋糕平均分成兩層 (兩個6吋蛋糕可做4層)。如家中沒有切餅專用的長刀, 可試以牙簽固定蛋糕要切的位置, 然後以刀沿著牙簽位置慢慢切入, 即使沒有蛋糕轉盤都能夠切出完整表面!
10/ 最興奮的時候要來了！組裝蛋糕!!!! 將糖霜均勻塗抹於蛋糕上, 如此類推完成3層 (到組裝時我發現3層會比4層好看呢!) 以及蛋糕邊位, 最後於蛋糕面撒上碧根果碎作裝飾。在心急切蛋糕前, 不要忘了先跟蛋糕拍個照「相機食先」呀！留低蛋糕最靚嘅一刻 YEAH!!~

Direction
1/ Preheat oven at 180 degree Celcius.
2/ Prepare carrot cake batter. Peel the apple and prepare apple sauce. Wash the carrot and grated them with food processor or peeler.
3/ In a large bowl, put applesauce, oil, sugar, buttermilk, vanilla extract. Combine them with a spatula.
4/ In another bowl, mix all dry ingredient together (flour, baking soda, baking powder, cinnamon powder, nutmeg, salt). Sift the dry ingredient onto the batter in batches, fold gently every time before sifting again.
5/ Put grated carrot, pecans and raisins into the batter, combine well.
6/ Pour the batter into 2 6-inch round cake pan, bake for 40 mins. Use a toothpick to check if they are done, cool on rack.
7/ Prepare vegan cream cheese frosting. In a mixing bowl put vegan cream cheese, vegan butter and vanilla extract. Beat them in slow speed with an electric mixer.
8/ Add powdered sugar in batches continue beating. The frosting shall become harder. Taste to find the sweetness that suit you the most.
9/ After the cakes are completely cooled down, remove from cake pan. Get rid of the cake dome, and cut into 2 layers (so total you shall get 4 layers). To get perfect-level cake layers, inserting toothpick is a superb idea! I inserted 8 and separate into perfect layers!
10/ It's time to combine the cake!!! Put frosting on the cake, smooth the surface, and put another layer of cake and repeat the same. Do not forget the sides as well:) Add chopped pecans on the edges, take a nice photo and slide to serve!

Tips

如家中沒有切餅專用的長刀, 可試以牙簽固定蛋糕要切的位置, 然後以刀沿著牙簽位置慢慢切入, 去切出完整的表面!

To get perfect-level cake layers, inserting toothpick is a superb idea! Try to cut from sides putting your knife on two toothpicks, to get level.

Note
At the end I found 4 layers is too much. 3 layers shall give a better look;)
最後只是用上了3層, 效果會更好看!

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