Vegan Baked Carrots Recipes

ROASTED CARROTS

Steps:

• Preheat the oven to 430ºF or 220ºC.
• Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.
• Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
• Bake for 20-30 minutes or until golden brown and tender.
• Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
• Keep the leftovers in a sealed container in the fridge for 4-7 days.

VEGAN BAKED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
• Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
• Bake in the preheated oven until carrots are soft, about 45 minutes.

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.