Monday, June 25, 2012

Veganbeatin' Carrot Eatin' Cake'n Wedding blitzin~

     The other week I took on the task of making a wedding cake for the beautiful and brilliant VeganUrbanite! I used to bake back in the states and since I've kicked it Seoul-side, homes without ovens is the norm so my baking endeavors took a standing still...but then~ oven gifting, and itchin'n the kitch has granted me to time to kick it baking style~
     The cake made was a carrot cake~ and the frosting was a nearly raw almond cream cheese frosting~~
pre-mix~ photo taken by VeganBeats
VeganBeatin Carrot Eatin' Cake:
What you need: 

  1. 2 1/2 C whole wheat flour (you can use all purpose if you're craving so)
  2. 2 t baking soda
  3. 3 t cinnamon (freshly ground)
  4. 1 t ground ginger
  5. 1 t baking powder
  6. 1 t green tea salt
  7. 1 c coconut sugar
  8. 3/4 c brown sugar
  9. 3 t ground flaw seed and 3 T water blended
  10. 1 t pure vanilla extract
  11. 1 c vegetable oil
  12. 2 c organic shredded carrots
  13. 1/4 medium pineapple chopped and shredded
  14. 1 c shredded coconut
  15. 1 c walnuts
  16. 1/2 slivered almonds
  17. 1 c raisins
What to do:

  1. FIRST, get all the ingredients prepped up...shred those carrots, pulse and chop that pineapple and throw it all in a blender/magic bullet/whatever shreds like mad! This cake takes a while to make...
  2. In one bowl, mix all of your dry ingredients
  3. In a larger bowl, mix all the wet ingredients except the oil, carrots, and pineapple (along with nuts and raisins)
  4. pour all of the dry ingredients into the "wet ingredient" bowl and do some more mixing
  5. Stir in the carrots, pineapple, nuts, etc...
  6. Smooth the batter into a 10inch round cake pan and bake at 350 degrees F (or 180 degrees C) for 40-45 minutes
***I doubled this recipe and made three cakes!!***

oh hey you~ photo taken by VeganBeats
     Vegan cream cheese is not available Seoulside, there's no tofutti (whine whine whine) so this was a challenge. I've made mock cheeses and nut cheeses but cream cheese Aiiii~ I wanted to go with almonds and toyed around in the kitchen and came up with this lengthy process~ 
soaking and now removing all that skin...(photo taken by VeganBEats)
I started with a cream cheese and then when that was done...made the frosting~~

Raw Almond Cream Cheese:
What you need:

  1. 1 c raw almonds
  2. enough water to cover the almonds for 8+ hours...then another 1/3 c for later
  3. 1/2 t green tea salt
  4. 1 t lemon juice
What to do:

  1. soak the raw almonds for 8 hours or overnight, after, rinse and drain them
  2. blanch the raw soaked almonds by pouring boiling water over them and letting them sit in that jacuzzi for 5 minutes
  3. remove ALL of the skins (it's hottttt)
  4. add all of the ingredients into a blender and shred that ish up!!
***I TRIPLED this recipe***
Oh, Now you want frosting?!~
  1. get all that yummy (COOLED) almond cream cheese and mix it with 1 c powdered sugar (I made my own coconut powdered sugar)
  2. 1 t pure vanilla extract, got it? add it
  3. a couple spoonfuls of vegan butter...yea add then it too
  4. Blend that ish...then throw it in a fridge!

cream cheesy ~ (photo taken by VeganBeats)
     This cake was a lot of fun to make, but took a LONG time to make...luckily, my house smelled wonderful and I was in a little sensory heaven...minus the nomming part...

For another time!!!
All ready to go (VeganUrbanite did the decorating herself)~ photo taken by VeganBeats)

Loads of love to VeganUrbanite and David and positive vibes for their beuatiful (continuous) journey~~~


  1. I tried making this the other day for Dave on his birthday, but I cut the oil in 1/4 and the cake rose right out of the tin. It was really light and fluffy and sooo delicious. Thanks for the recipe, it's amazing.

    1. Ahh yeah!! I'm going to try cutting the oil too next time!!! I've been a big fan of coconut butter lately~~