I was invited to a dinner party last month, and my friends who were hosting are vegan. Whenever I have vegan desserts, I always try to share with them as they are some of my best vegan taste testers. But, the party was also full of many of our friends – who are all not vegan. So, I wanted to make a cake that would please everyone.
This group of friends was recently together celebrating Kimmy’s birthday in the spring where I made my Orange Ginger Carrot Cake, and everyone went nuts for that cake. So, I decided to make a Vegan Strawberry Carrot Cake. I had tons of strawberries in the fridge for another project, and I also had just bought some Spectrum Organic Vegetable Shortening for another project. And, I wanted to try making vegan frosting with it.
And, let me tell you – this did not disappoint! I usually use Miyoko’s when I bake vegan as it’s my favorite. But, this Spectrum Organic Vegetable Shortening is really quite amazing. It has one ingredient in it, which is organic palm fruit oil – and do not worry, it is organic and fair trade too! So, it is sustainably sourced! This vegan butter substitute makes for an amazing light and fluffy frosting! Plus, if you’re looking for an organic frosting that is completely white – this is it!
This Vegan Strawberry Carrot Cake was such a hit at the party. All the guests that were not even vegan were asking me for the recipe and saying how good it is! Even Delaney, who is a chocolate and caramel guy all the way, ate an entire piece! So, what are you waiting for? Get to baking my Vegan Strawberry Carrot Cake before strawberries go out of season.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Vegan Strawberry Carrot CakeDifficulty: Easy
This Strawberry Carrot Cake is so good, even if you aren’t vegan you wouldn’t know the difference! This light and sweet carrot cake is one you’ll want to make when strawberries are in season.
4 ounces organic strawberries, de-stemmed
226 grams (1 cup) organic cane sugar
4 ounces organic carrots, grated
1/2 cup organic canola oil
1/2 cup organic coconut milk
1 teaspoon organic vanilla extract
191 grams (1 1/2 cups) organic all purpose flour
1 tablespoon organic cornstarch
1 teaspoon baking powder
1 teaspoon fine sea salt
1/2 teaspoon organic cinnamon
8 ounces organic vegetable shortening
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
3 tablespoons organic coconut milk
1 teaspoon organic vanilla extract
1/4 teaspoon fine sea salt
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: Chop the strawberries into small pieces.
- In the bowl of a stand mixer fitted with the paddle attachment, add the strawberries, cane sugar, grated carrots, canola oil, coconut milk, and vanilla extract. Mix on low until combined.
- Add the flour, cornstarch, baking powder, sea salt, and cinnamon in that order. Mix on low until combined. Transfer to the prepared cake pans, about 269 grams each, and spread evenly.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, powdered sugar, coconut milk, vanilla extract, and sea salt. Mix on low to combine, then increase speed to high and mix for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until light and fluffy. Transfer to a piping bag with Ateco tip #827.
- Place the first cake layer on a cake stand or plate. Pipe a spiral, starting at the outer edge and working your way in, to cover the cake layer with frosting completely. Top with the second cake layer, repeat this process with the third layer. Then spiral again on the top to finish the cake. Top with strawberry slices (optional).
- Store in a cake dome in the fridge for up to 3 days.
- Gluten Fee — Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Orange Ginger Carrot Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!