Brazilian Carrot Cake

Ingredients:

2 large carrots
1/2 cup sugar
1/4 cup agave
1/4 cup butter, melted
2 eggs
1-1/4 cup flour
1/2 tablespoon baking powder
1 teaspoon vanilla

3 tablespoons cocoa powder
1 tablespoon coconut butter
2 tablespoons sugar
almond milk

Combine carrots, butter, sugar, and agave in a food processor and process until carrot is pureed. Add the egg.

Transfer to a bowl and add flour, baking powder, and vanilla.

Bake at 350 for 40 minutes.

Combine remaining ingredients in a saucepan and thin with almond milk.

When cake is cooled drizzle with the chocolate icing.

Carrot Cake

Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/3 teaspoon ginger
a pinch of clove
1/2 cup sugar
1/2 cup brown sugar
1/2 cup coconut oil
1/4 cup applesauce
2/3 cup almond milk
1-1/2 teaspoon vanilla
4 cups shredded carrot
1 teaspoon apple cider vinegar

Combine dry ingredients and add the wet ingredients. Fold in the carrots and apple cider vinegar and pour into greased baking pan.

Bake at 350 for 45 minutes.


For cream cheese frosting:
Combine 1/2 cup  vegan butter, 8 ounces vegan cream cheese, 4 cups confectioners sugar, and 1 teaspoon vanilla. Stir in 1 cup finely chopped pecans.

Carrot Cake Trifle

Ingredients:

1/2 batch of carrot cake, baked and cooled, cut into 1 inch cubes
1 recipe vanilla or butterscotch pudding
biscoff cookies, roughly crushed
1 cup vegan caramel
1/4 teaspoon rum flavoring
1/2 cup whipped coconut cream
2 tablespoons maple syrup
1/4 teaspoon maple extract
1/2 cup pecans, toasted and chopped
a pinch of cinnamon

Combine caramel with the rum flavoring.

Combine coconut cream with the maple syrup and extract.

Place a thin layer of pudding on the surface of a bowl or cups. Layer the cakes, caramel, more cake, biscoff cookies, and remaining pudding. Top with the pecans and coconut cream. Sprinkle with the cinnamon.