A vegan carrot cake that’s better than the original
LA TimesPacked with carrots, this vegan version of carrot cake, complete with tangy whipped frosting, is just as good as the original. While I love carrot cake in any form, I’ve enjoyed testing the traditional recipe’s limits, seeing how “healthy” I can make it while still keeping it as delicious as the original. Carrot cake is the epitome of “I’m eating a healthy dessert!” Oat milk mixed with some acid is a simple substitute for buttermilk — the acidity of buttermilk reacts with the baking soda in the batter to help it rise and brown well on the outside — but any acid will do the trick. Final adjustments for our current times: I omit the sweetened coconut shreds and crushed canned pineapple found in traditional recipes and lean into making this a capital-C CARROT cake with carrots only; however, some chopped walnuts, which I love to use, are a welcome addition, as are raisins, if you like ’em and have ’em around. But if you want to go the extra mile — maybe for a special-occasion dessert, or because you’re one of those people that doesn’t consider cake cake without the frosting — make my vegan version of “whipped cream” frosting.
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