We’ve got an abundance of carrots thanks to our CSA, so I figured carrot cake would be a great way to use some up. Larry loves carrot cake. I don’t, but this tropical version with ginger, macadamia, coconut and pineapple juice is excellent. It’s moist and very flavorful.
I didn’t use the suggested frosting because I’ve made it before and I thought it was just okay. I thought about trying some sort of cream cheese type frosting, but the idea of using fake cream cheese kind of grosses me out. Instead, I went with a frosting that has caramelized sugar as a base and coconut oil for the coconut flavor. It didn’t get very fluffy and wasn’t pipe-able, but maybe more time in the refrigerator would change that. The flavor is fantastic. It doesn’t taste greasy like a lot of other vegan frostings. I left out the shredded coconut since Larry doesn’t like it.
I’m not including the recipes here, but they’re linked below.
- Ginger-Macadamia-Coconut-Carrot Cake (Vegan with a Vengeance, p. 215)
- Rich Vegan Coconut Frosting (VeganBaking.net)
