Carrot Cake With Vegan Cream Cheese Frosting

Goodman Fielder Food Service
Carrot Cake With Vegan Cream Cheese Frosting

Carrot Cake With Vegan Cream Cheese Frosting

Posted on 13th November 2018
Wanting to use a product in more ways than one in the kitchen? Check out this hack by Chef Adam, using our White Wings Carrot Cake Premix.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
1 kg White Wings Cake Carrot Mix
50 mL Crisco Vegetable Oil
45 g Flaxseed Meal
0.5 L Water
3 each Carrots (Grated)
300 g Walnuts
100 g Vegan Butter
110 g Vegan Cream Cheese
2.5 mL Vanilla Extract
260 g Icing Sugar
5 mL Almond Milk
15 g Edible Flowers

Method

This image shows the raw ingredients for vegan carrot cake recipe

Step 1:

In a mixing bowl, add five scoops of White Wings Carrot Cake Premix. To replace the eggs in the mix, use flaxseed meal and water. In a separate bowl, combine the flaxseed meal and water. As a rule of thumb, one tablespoon of flaxseed and three tablespoons of water equals one egg. Whisk together until it becomes thick, then add it to the mixture. Next, add water, Crisco Vegetable Oil, walnuts for some extra crunch and grated carrots. Mix on a medium speed with the paddle attachment for two to three minutes.

Image shows the chef using the White Wings Carrot Cake Mix

Image shows the chef using flaxseed meal as a replacement for eggs

Step 2:

Use Gold’n Canola Oil Spray to lightly coat an 11-inch cake ring and fill with the batter. Fill the tin three-quarters of the way, then bang it on the tabletop to ensure it evenly spreads. Put the cake into a preheated oven at 180 degrees Celsius for 55 minutes. Once cooked remove and cool on a cake wire.

The chef is seen spraying the tin with oil then pouring in the batter

The image shows the carrot cake mixture in the tin

Step 3:

To make the frosting, combine vegan butter, which is made from cashew nuts and coconut oil, and vegan cream cheese – the cream cheese is a combination of tofu and sugar. Then, add the vanilla extract and whip the ingredients together with a paddle attachment on a medium speed for five minutes. Turn the mixture down to a low speed and slowly add the icing sugar until the consistency is thick. If the mix becomes too thick, slowly add the almond milk until your desired consistency is reached.

Here the chef is seen combining the vegan butter and vegan cheese.

The chef then whisks the products together

Step 6:

Once the cake has cooled, place the cream cheese frosting in the centre of the cake and spread it out to the sides. To finish it off, top it with some walnuts and edible flowers.

Want to know more about the vegan diet? Check out our in-depth vegan resource guide.

The chef is pictured laying the cooled down cake with the frosting

The chef has served the cake as a slice in this image

Message from chef Adam Khazaal

Adam Khazaal

For this recipe, I have used the White Wings Carrot Cake Premix. What I really like about this product is that it is versatile, meaning I can use it for a standard carrot cake or muffin creation or make it vegan-friendly for my customers who follow this diet.

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