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
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
For the Cake
- Preheat oven to 350 degrees.
- 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.
- Sift the flour, baking soda, baking powder, salt and spices into a bowl and set aside.
- Add the sugars, oil, milks, pineapple juice and vanilla to a separate large bowl and mix well with a whisk or wooden spoon.
- Add the dry to the wet in two batches, mixing well with a wooden spoon.
- Fold in the carrots, coconut, drained pineapple and walnuts.
- Pour batter into the bundt pan.
- Bake for an hour and ten minutes.
- Remove from the oven and let cool for about 20 minutes.
- Invert your bundt pan onto a cooling rack to release the cake.
- 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
- Add the butter and sifted powdered sugar to your mixer.
- Beat on low-speed until is starts to clump together.
- Add Pineapple juice one tablespoon at a time, mixing thoroughly between additions.
- Frost your chilled cake with an offset spatula.
- Now cut a slice of that bad boy and Enjoy!!
Remember to keep this cake refrigerated.
Source: Inspired by Coconut Lemon Bundt Cake from Veganomicon