Carrot Bundt Cake with Pineapple Buttercream

Here we are at the last day of VeganMofo 2013. I’m so happy that I was able to take part this year and although I didn’t reach my goal of posting every day, I did reach 16 posts and I’m pretty proud of that. I have gained a lot of inspiration this month from everybody that participated and I’m looking forward to sharing some of my favorites with you in the weeks ahead. I also want to give a huge thank you to everyone who visited my blog, left kind comments and shared my recipes, it felt amazing to be so well received and filled my heart with unending happiness. Thank You! Now on to the good stuff!

Oh Carrot Cake how I love thee! Rich and moist, studded with walnuts and pineapple and topped with a delicate pineapple buttercream, this cake is just amazing! It does take some time though. It really needs to cool completely and be refrigerated overnight before you eat it and it’s best kept in the fridge and served cold, trust me on this.

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream

Ingredients

For the Cake

  • 3 cups Whole Wheat Pastry Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • 1/4 tsp. Cloves
  • 1/4 tsp. Nutmeg
  • 1 cup Coconut Sugar
  • 2/3 cup Sugar
  • 2/3 cup Coconut Oil
  • 1 14oz. can of Coconut Milk
  • 1/4 cup Almond Milk
  • 1/4 cup Pineapple Juice
  • 2 tsp. Vanilla
  • 2 cups Shredded Carrot
  • 3/4 cup Finely Shredded unsweetened Coconut
  • 3/4 cup Chopped Walnuts
  • 1 20oz. can of Crushed Pineapple in its own Juice, Drained well, but save the juice

For the Buttercream

  • 1/2 cup earth Balance Buttery Spread
  • 4 cups Powdered Sugar, Sifted
  • 3 1/2 TBSP Pineapple Juice

Directions

For the Cake

  1. Preheat oven to 350 degrees.
  2. Grease and Flour your bundt pan, you can do it the old-fashioned way or use PAM spray for baking, it’s grease and flour in one step.
  3. Sift the flour, baking soda, baking powder, salt and spices into a bowl and set aside.
  4. Add the sugars, oil, milks, pineapple juice and vanilla to a separate large bowl and mix well with a whisk or wooden spoon.
  5. Add the dry to the wet in two batches, mixing well with a wooden spoon.
  6. Fold in the carrots, coconut, drained pineapple and walnuts.
  7. Pour batter into the bundt pan.
  8. Bake for an hour and ten minutes.
  9. Remove from the oven and let cool for about 20 minutes.
  10. Invert your bundt pan onto a cooling rack to release the cake.
  11. Allow to cool for several hours before placing it in the refrigerator.

At this point I usually leave it in the fridge overnight and make the buttercream in the morning, then frost the cake and put back in the fridge until ready to serve.

If you don’t already have a covered serving dish that will fit your bundt cake you can get a container from your local grocery store bakery, they have cake containers of all sizes and you can usually get one for less than $1.00.

For the Buttercream

  1. Add the butter and sifted powdered sugar to your mixer.
  2. Beat on low-speed until is starts to clump together.
  3. Add Pineapple juice one tablespoon at a time, mixing thoroughly between additions.
  4. Frost your chilled cake with an offset spatula.
  5. Now  cut a slice of that bad boy and Enjoy!!

Remember to keep this cake refrigerated.

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

 

Source: Inspired by Coconut Lemon Bundt Cake from Veganomicon

VeganMofo2013

 

Carrot Halwa

Today is VeganMofo day 13 and also Freaky Friday! So I though I’d get freaky in the kitchen by using an ingredient that I know nothing about and have never used before. Cardamom. The only thing I have ever eaten that I know of that had cardamom in it was Carrot Halwa. I don’t even know if I used the right kind, green or black, crushed or pods. But I can tell you my recipe came out delicious so I guess it doesn’t matter. I’m also surprised to find out it has so many health benefits!

Carrot Halwa is a traditional Punjabi dish made with carrots, milk and ghee. It’s a sweet dessert like pudding and I Love it!  If you make your own juices at home this is a great way to use up carrot pulp, I hate wasting it and this recipe is perfect for repurposing it.

I have craved the Carrot Halwa from Bombay Spice, one of my favorite Vegan restaurants in Phoenix, ever since I left Arizona almost 2 years ago. I decided to experiment based on what I remember the taste and texture to be like and this is what I came up with. I made it with Almond Milk but had intended to use Coconut Milk (from the can) instead had I not forgotten it when I went to the store. I’m pleased with my results, however, I feel next time using the coconut milk will give me a better version of the taste and texture that I was looking for.

Carrot Halwa © The Queen V Kitchen 2013

Carrot Halwa © The Queen V Kitchen 2013

Carrot Halwa, serves 6

Ingredients

  • 2 cups Carrot Pulp, or finely grated carrot
  • 2 cups Coconut Milk, canned
  • 3/4 cup Sugar
  • 1/2 tsp. powdered Cardamom
  • 1 TBSP Earth Balance Buttery Spread
  • 1 TBSP Coconut Oil
  • 1 TBSP ground Pistachios, plus a bit more for garnishing

Directions

  1. Add carrot pulp and milk to a sauce pot and bring to a boil.
  2. Reduce heat to a low simmer and cook, stirring occasionally, for 15 minutes.
  3. Stir in Sugar, Butter, Oil and Cardamom.
  4. Continue to cook and stir until all liquid is reduced, about 15 more minutes or so.
  5. Once all liquid is absorbed allow to cool.
  6. Stir in Pistachios and transfer to a covered dish and refrigerate until completely chilled.
  7. Serve with an Ice Cream Scoop and garnish with ground pistachios.
  8. May be eaten warm or cold. I prefer it cold.
  9. Enjoy!

VeganMofo2013