Vegan Pina Colada Carrot Cake
The launching point for an entirely decadent twist on vegan carrot cake is extra virgin cold pressed coconut oil. This extraordinarily rich dessert is perfect for Tea Times, packs well in lunch boxes and is a huge hit at birthday parties.
Preheat the OVEN to 350 degrees F.
1 1/3 cups organic coconut oil, Jarrow Extra Virgin Coconut Oil at iHerb.com use coupon code: BET563
2 cups organic sugar
1/2 box or 6 ounces of Mori-Nu Extra Firm Silken Tofu
2 teaspoons pure vanilla extract
1/2 cup lite organic coconut milk
2 1/2 cups Bob's Red Mill Organic White Flour
1 cup organic spelt flour
1 1/4 teaspoons sea salt
1 1/2 teaspoon Bob's Red Mill Baking Soda
2 teaspoons Bob's Red Mill Baking Soda
2 teaspoons ground pumpkin pie spice
1 cup organic currants, small variety
1 cup chopped organic pecans or try English or black walnuts
12 ounces organic carrots, grated
1 can crushed organic pineapple, 20 ounces, drained
1 cup organic shredded coconut
yield: 8 cups
1 container Follow Your Heart Vegan Gourmet Cream Cheese, at room temperature (or make RAW Cream Cheese)
1 cup Jarrow's Extra Virgin Coconut Oil, at room temperature
1 tablespoon pure vanilla paste
1 tablespoon organic coconut extract
2 pounds confectioners' sugar, sifted
pinch of sea salt
1/4 cup lite organic coconut milk
1 cup finely grated and toasted organic coconut or
1 cup finely chopped organic pecans
non-stick oil spray
Cuisinart Stand Mixer
Beater Blade Plus
measuring spoons and cups
long blade bread knife
pedestal for cake
Bamix Immersion Blender
Prepare the Cake Pans
Preheat the oven to 350 degrees F.
Non-stick Oil Spray 2 (8-inch) round cake pans.
Place the cake pans on top of parchment paper and use a pencil to trace the bottoms.
Cut two rounds of parchment paper that fit into the bottom of the cake pans.
Spray the inside edges and parchment paper with the non-stick oil spray again and sprinkle with a tablespoon of flour to coat the surface of each pan.
Knock out the excess flour and set the pans aside.
With the Cuisinart Elite Food Processor fired with the "S" blade, whirl the tofu until it is as smooth mayonnaise.
Add the sugar and coconut oil and blend until smooth.
Add the vanilla extract and coconut milk and pulse till incorporated.
In another bowl, sift together white and spelt flours, the pumpkin pie spice, baking soda, baking powder and sea salt.
Add the dry ingredients to the wet ingredients and beat till completely combined.
Fold in the carrots, pineapple, currants and pecans and mix only till combined.
The Cake Pans
Divide the batter equally between the 2 pans.
Bake in the preheated 350 degree F oven for 60 minutes, or until a toothpick pressed into the middle of the cake comes out clean.
Allow the cakes to cool for 15 minutes in the pans set over a wire rack.
Invert each pan and lay the individual layers onto the wire racks to completely cool.
This cake is best when frosted in four layers. So once the cake layers are completely cooled, use a long serrated bread knife and cut each layer in half.
This technique can best be done by twisting the layer and gradually cutting into the middle while circling the layer.
Set both divided layers aside.
Mix the vegan cream cheese, coconut oil, coconut extract, sea salt, and vanilla extract in the bowl of a Cuisinart Stand Mixer fitted with a Beater Blade attachment and whip until smooth and fluffy.
Add the powdered sugar and mix until smooth.
Add about half of the lite coconut milk and run the mixer on high to add air and thin out the mixture. Depending on how stiff you want to make the frosting, add more coconut milk to thin. The wetness of the powdered sugar may decrease the amount of coconut milk required or the reverse dryness will require more coconut milk.
Cut six rectangles of wax paper to put under the edges of the first layer to keep the presentation pedestal crumb and frosting free once the cake is totally frosted.
The First Layer Frosting
Place dollop of frosting on the cake plate center and remove the parchment paper liner on the first layer and place it on top of the frosting dollop.
Use an offset spatula and spread a thick layer of the frosting over the entire first layer.
The Second Layer Frosting
Place the second layer on top, with the cut side down, and spread another thick layer of frosting evenly on the top.
The Third Layer Frosting
Place the third layer on top of the second with the cut side down, and spread another thick layer of frosting evenly on the top.
Sometimes the cake may seem wobbly with all the frosting, so I popped it into the freezer for an hour and then continued frosting the exterior easily.
The Final Fourth Layer Frosting
The final fourth layer should be place with the parchment paper side up.
Remove the baking parchment paper.
Begin frosting the sides of the cake and twist the plate or pedestal while applying the frosting... use generous amounts.
Finish by applying a thick layer of frosting over the top of the final layer.
Optional: Dust the sides of the cake with crushed nuts or toasted coconut to give the cake a very professional finish.
Refrigerate till serving.
The Pina Colada Carrot Cake is very RICH, so cut thin serving slices.
Pina Colada Carrot Cake freezes very well. I suggest cutting the cake in half and wrapping it in plastic wrap. Then pull it out whenever you would like a quick dessert and cut slices easily with a serrated bread knife.