Sour Cream Carrot Cake

This scrumptious carrot cake will move to the top of everyone’s Favorite Family Desserts list! The warming spices, naturally sweet carrots and raisins are joined by Only Plant Based! Sour Cream, creating an irresistible sweet and slightly sour tang! All that deliciousness topped with an exquisitely creamy Only Plant Based! Sour Cream frosting--prepare yourself for sheer delight.

Vegan Sour Cream Carrot Cake

Serves 12

Dry

2 1/2 cups organic all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon allspice

1/4 teaspoon cloves

1/8 teaspoon salt

Wet

5 tablespoons flax seed meal

1 cup plant milk (almond, soy, oat, etc.)

3/4 cup Only Plant Based! Sour Cream

1 1/2 cups sugar (organic cane or coconut sugar)

1 cup vegan butter, melted

1 1/2  teaspoon vanilla extract

3 cups organic carrots, peeled and shredded

1/2 cup raisins

1 cup toasted walnuts, chopped

Mix and Bake

Preheat oven to 350º F.  Line two nine-inch springform or cake pans with parchment paper.  Or, lightly oil the sides of a parchment-lined half-sheet baking pan.

Put all dry ingredients into a large bowl and whisk together. Set aside. 

In another bowl, whisk together flaxseed meal and plant milk. Beat in sugar and plant butter. Add vanilla and carrots, mix until combined. 

Add dry mix and to wet mix, stir vigorously for one minute to develop the gluten in the flour (do not overbeat). Fold in walnuts and currants. 

Pour equal amounts into each baking pan. 

Bake for 25 minutes, or until a toothpick comes clean out of the center of the cake. Remove from oven. Separate cake from pan by running a knife around the outside edge then turn over onto cake rack.  Remove parchment and cool.

Sour Cream Frosting

3 cups organic powdered sugar, sifted

1/3 cup plant butter, softened

1/2 cup Only Plant Based! Sour Cream

2 teaspoons vanilla

1/2 cup toasted walnuts, chopped

In a medium bowl, beat together powdered sugar and plant butter.  Add sour cream and vanilla, whip until smooth. Chill for at least 30 minutes.  Apply frosting to the top of the first cool or room-temperature cake layer. Place second layer onto first, frost. Garnish with chopped walnuts. Serve cold or at room temperature.

Recipe by Chef George Vutetakis