Carrot Cake with Tangy Frosting
This fragrant, rich carrot cake is surprisingly healthy. The spices bring out the sweet carroty flavor, and the tangy frosting provides a bright contrast. It’s satisfying without the frosting, too, making it a good choice for a low-fat dessert. Vegan and vegetarian.
Servings Prep Time
12servings 35minutes
Cook Time Passive Time
45minutes 1hour
Servings Prep Time
12servings 35minutes
Cook Time Passive Time
45minutes 1hour
Ingredients
Frosting
Instructions
  1. Heat oven to 350°F with a rack in the center position. Grease a 9×13-inch baking dish.
  2. Whisk flour, baking soda, spices, and salt together in a medium bowl. Stir in brown sugar, using the back of a spoon to break up lumps if needed.
  3. Pour remaining ingredients into flour mixture and stir just until well combined. Pour into the pan and bake for 45 to 50 minutes, until top is firm and tiny air bubbles appear in the center as well as on the edges. Cool cake thoroughly before frosting.
  4. Put all frosting ingredients in a mixing bowl. Beat slowly until powdered sugar is mostly blended with butter, then beat on medium-high for a minute or two until fluff. Taste and adjust ingredients as needed. (At this point, I always ask my Taster to give it the official taste test.)
  5. Spread frosting on cooled cake. Serve within two hours or refrigerate for up to five days.
Recipe Notes
  • For speedy baking, I use my food processor to mince the ginger and grate the carrots. Here’s how: peel the ginger and cut crossways into thin slices. Put the stainless steel blade into your food processor, turn it on, and drop in the ginger slices through the feeding tube. Let the machine run until the ginger stops bouncing around. Replace the blade with a small-hole grater and grate the unpeeled carrots on top of the ginger.
  • For speedy eating, cut a piece or two while the cake is still a bit warm and frost them separately. Carpe diem!frosting part of a warm carrot cake
  • If you don’t have lemon extract for the frosting, use a scant tablespoon of lemon juice instead of the vinegar and lemon extract or replace half the vegan butter with vegan cream cheese.

Nutritional Information for Carrot Cake

Per serving (1/12th recipe), this cake has 465 calories, 22% of calories from fat, 74% from carbohydrates, and 4% from protein.

It has 4 grams protein, 5 grams fiber,  no cholesterol and 12 grams of fat (6 saturated, 3 unsaturated, and 3 polyunsaturated. It’s high in vitamin A, vitamin B1, iron, niacin, potassium, and zinc.