Last weekend we were invited to our friends’ house for a vegan, gluten-free dinner. Vegan because of us, gluten-free because of them. It was an excellent meal! For starters, there were chips & salsa and veggies & hummus. Then we enjoyed a salad with roasted pears and stir-fry with vegetables and tofu. We should have stopped there, but there was vegan, gluten-free Carrot Cake with Cream Cheese Frosting, which needed to be taste-tested for the blog. Tough job, I know. I brought this dessert because I know our friends like carrot cake and so do we. I had never tried this recipe before, though, so it was a risk.
Fortunately, it passed the test. I was surprised by how much I liked it. The flavor wasn’t comprised one bit. It was plenty sweet, had a great, moist texture and was rich enough that a small slice did the trick. When my BFF asked if they could keep some of the leftovers, well then you know you have a winner. So, if you’re wondering what dessert you should make for Easter, I can assure you – this will be a crowd-pleaser. In fact, I will be bringing it to my in-laws’ house on Sunday.
The original recipe from The Wannabe Chef was gluten-free but not vegan, so I adapted it slightly. The recipe said to use a 12″ round pan, but I used a 9″ and it worked perfectly. In fact, I wouldn’t have wanted the cake to be any thinner. Mine took about 48 minutes to bake, but my oven runs a little cool. As you can see in the photo above, the cake should be a nice golden brown color when done and a toothpick inserted in the center should come out clean.
After you let the cake cool COMPLETELY (you’ll be sorry if you don’t), transfer it to your desired serving plate or cake stand. A tip for decorating (as show in photo above) – use overlapping pieces of wax paper gently tucked under the edge of the cake, all the way around. Excess frosting and nuts will end up on the wax paper instead of the plate. When finished frosting and decorating, gently pull out each piece.
This recipe makes a single layer cake. Simply double it and use two 9″ round cake pans to make a double layer cake, and add a layer of frosting between the two layers. I chose to put chopped nuts around the sides and outer edge, but you could just do one or the other, or omit them completely.
Wishing you and your family a meaningful Easter! Don’t forget – the series finale (Easter reenacted) of The Bible miniseries is on the History channel on Sunday at 8:00 EST!