Devilish GF Vegan Carrot Cake: Adapted from Mrs. Garret’s Original Carrot Cake served at the Getty Villa, Malibu, CA.
Co-hosting a great big 50th wedding anniversary surprise bash is not a job for the lackadaisical tulip tiptoer like myself. It’s an almost, not quite, reconnaissance mission that my mind snaps to and hyper focuses on every detail…well, at least the details I can pay attention to long enough to pick up. One of my hostess assignments was to re-create the carrot cake served to guests at the original 1967 wedding. For me, it was a recipe no-brainer. I grew up in L.A., and have always been a fan of J. Paul Getty’s Villa and the famous carrot cake sold in the museum café. However, I have always had an aversion to all things dairy, including the delectable cream cheese frosting slathered on the top of each slice, which I’ve spent my life glumly forgoing. And now, being vegan and mostly gluten-free, there wasn’t a chance I’d be able to enjoy dessert with the other partygoers, unless I created an entirely ME version, which ended up being simple and pretty darn good! So, I made a sheet’s worth of Mrs. Garret’s Original Carrot Cake with the works, a ¼ sheet nut-free, and a ¼ sheet for me and my kind. Here it is, the most deliciously unhealthy vegan and gluten-free carrot cake you could possibly imagine!
- 1 ½ cups canola oil (can use unrefined canola, esp. if you plan on eating most of the cake yourself!)
- 2 cups vegan cane sugar (Sprouts brand, or other)
- 3 fleggs (Each flegg= 1 Tbsp flax meal mixed with 3 Tbsps hot water)
- 2 tsps vanilla or rum
- 1 ¼ cup gluten-free flour (Bob’s Red Mill All Purpose Gluten Free flour, or other)
- ¾ cup coconut flour
- 2 tsps baking soda
- 1 tsp salt
- 2 tsps cinnamon
- 2 cups peeled and shredded carrots
- ½ cup crushed pineapple (pineapple only, no syrup, and drained if using canned)
- 1 cup chopped walnuts
Preheat the oven to 350° F and grease a 9×13 baking pan.
Make the fleggs and set aside. I°n a large bowl, combine the oil, sugar, and vanilla (or rum). Add the fleggs.
In a separate medium-sized bowl, combine the flours, baking soda, salt, and cinnamon.
Add and stir in the dry mixture to the wet mixture in the larger bowl.
Add the carrots, pineapple, and walnuts to the batter and mix well.
Add the cake batter to the greased pan and bake at 350°F ⅛for an hour.
Be prepared to play around a little bit with the ingredients to make it the consistency you want. This mostly involves the powdered sugar and alternative milk.
- 3 ½ cups (or more) of powdered sugar (Wholesome brand, or other)
- 3 Tbsps of Earth Balance or other vegan butter
- 2 Tbsps (to start off) of rice milk (or any other alternative milk)
- 2 tsps vanilla or rum
- ⅛ cup crushed pineapple (pineapple only, no syrup, and drained if using canned)
- ¼ cup chopped walnuts
Using one side of an electric hand-held mixer will make your life easier. Otherwise, use a sturdy fork. Mix the first two cups of powdered sugar, vegan butter, alt. milk, vanilla (or rum), and crushed pineapple. Add in more powdered sugar a half cup at a time until desired consistency- may have to add a little more alt. milk or powdered sugar. Add the chopped walnuts. Mix well until light and fluffy.
Let the cake cool completely to room temperature befo°°re icing.
Storage tips: The carrot cake will be fine on the counter in a lidded container, or wrapped in plastic, for 3 days in temperatures 70° F or less. For longer storage, keep refrigerated in an airtight container for up to 2 weeks, or vacuum seal and freeze for up to 3 months. If refrigerating and wrapping an iced cake in plastic, place the carrot cake in the fridge for an hour or so first until the frosting hardens, then wrap.
There you have it!
Cheers to 50 Years Mr. & Mrs. Roelen!