This Blissful Brunch Carrot Cake is the epitome of morning indulgence. Soft, moist, and richly flavored with fresh carrots and warming cinnamon, it's crowned with a light and airy whipped cream cheese frosting that melts in your mouth. The addition of a crunchy walnut topping not only adds a delightful texture contrast but also introduces a nutty flavor that complements the cake beautifully. This recipe offers a sophisticated twist on the classic carrot cake, making it perfect for brunch or any time you crave a sweet, satisfying treat.
Why You'll Love This
The cake's moist crumb and aromatic spice blend are perfectly balanced by the velvety smoothness of the vegan whipped cream cheese frosting, creating a harmonious blend of textures and flavors. The crunchy walnut topping not only enhances the cake's appeal but also adds a versatile element that's delicious on ice cream as well. Whether you're a carrot cake aficionado or new to this delightful dessert, this recipe is sure to impress with its lightness, moistness, and exquisite flavor profile.
Perfect Occasion
Ideal for a luxurious brunch, a festive gathering, or as a special treat to elevate your morning coffee ritual, this carrot cake promises to be a standout. Its elegant presentation and refined flavors make it suitable for special occasions, while its simplicity ensures it can be enjoyed anytime you wish to indulge in something truly special.
Decoration Tips
For an extra touch of elegance, consider piping the whipped cream cheese frosting in decorative patterns or swirls. A sprinkle of cinnamon or nutmeg on top of the frosting can enhance the cake's warm, spicy notes. If you're serving this cake at a gathering, garnish it with edible flowers or citrus zest for a vibrant, eye-catching finish.
Ingredients:
- 135ml Milk (any non-dairy unsweetened milk or milk of choice)
- 80g Light Brown Sugar
- 80g Granulated Sugar (or an alternative like cane or castor sugar)
- 90ml Oil
- 1 tsp Vanilla Extract
- 150g All-Purpose Flour
- 3/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Salt
- 150g Carrots (peeled and grated)
- 35g Walnuts, chopped (optional)
Whipped Cream Cheese Frosting:
- 150g Vegan Cream Cheese, at room temperature
- 75g Vegan Whipped Cream, whipped to medium peaks
- 1 tsp Vanilla Extract
- 50g Powdered Sugar
Crunchy Walnut Topping:
- 60g Walnuts, roasted and chopped
- 5g (1/2 tbsp) Powdered Sugar
- 8g (1/2 tbsp) melted Butter
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Whisk milk, oil, vanilla extract, and sugars in a bowl until sugars dissolve.
- Mix dry ingredients separately, then incorporate into the wet mixture. Fold in carrots and walnuts. Pour batter into the pan and bake for 40-45 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and powdered sugar until fluffy, then fold in whipped cream and vanilla. Apply to the cooled cake.
- Combine walnut topping ingredients; sprinkle over frosted cake.
- Chill for an hour before serving. Store in an airtight container in the fridge for up to 7 days.
Enjoy this delectable carrot cake as it brings a touch of elegance and a burst of flavor to your brunch table, promising a delightful experience with every bite.