Pumpkin-Carrot Cake With Orange Glaze and Toasted Coconut

  • Total time: 1 hour 25 minutes
  • Servings: 12
  • 1/2 cup(s) of Earth Balance Soymilk
  • 1 1/2 tsp. of white or apple cider vinegar
  • 3 tbsp. of ground flax seeds
  • 9 tbsp. of water
  • 1 1/2 Earth Balance Vegan Buttery Sticks, room temperature
  • 3 cup(s) of unbleached, all-purpose flour
  • 2 1/4 cup(s) of whole wheat pastry flour
  • 4 1/2 tsp. of baking powder
  • 3/4 tsp. of baking soda
  • 2 tsp. of coarse salt
  • 2 1/4 tsp. of ground cinnamon
  • 2 1/4 tsp. of ground ginger
  • 1/4 tsp. of freshly grated nutmeg
  • 1 1/3 cup(s) of light brown sugar
  • 1/4 tsp. of vanilla extract
  • 15 ounce(s) of (1 can) pumpkin puree
  • 1 3/4 cup(s) of finely grated carrots
  • 1/2 cup(s) of toasted walnuts, chopped
  • 1 cup(s) of toasted pecans, chopped
  • 3 tbsp. of currants
  • 1/4 cup(s) of flaked, sweetened coconut
  • 2 cup(s) of powdered sugar, sifted
  • 1/2 tsp. of orange zest
  • 1 tbsp. of fresh orange juice
  • 2 tbsp. of Earth Balance Soymilk
  • 1/4 tsp. of vanilla extract
  • 1/8 tsp. of ground ginger
  • 1/8 tsp. of freshly grated nutmeg
  • 1/3 cup(s) of toasted coconut, for sprinkling
  1. Preheat oven to 350 degrees F. Spray and flour a 14-cup angel-food cake pan.
  2. Mix together the Earth Balance Soymilk and vinegar, set aside. This is creating a version of “buttermilk”.
  3. Mix together the ground flax and water until well combined, set aside.
  4. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. In another large bowl, using an electric mixer, beat the Earth Balance butter and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Pour in the flax-water mixture and mix until combined, scraping down the bowl as needed. Beat in the vanilla. (When you add the water-flax mixture, it will look curdled, but do not worry. Later when the flour is added, it will look normal).
  6. In a medium bowl, whisk together the soymilk-vinegar mixture and pumpkin. With the mixer on low, add flour mixture to Earth Balance butter mixture in three additions, alternating with two additions of pumpkin mixture.
  7. Fold in carrots, walnuts, pecans, currants, and coconut without over-mixing.
  8. Spread batter into pan, using a spatula to spread evenly. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
  9. Bake until a wooden skewer inserted in center of cake comes out clean, 65-75 minutes. Let cool completely in pan on a wire rack. Remove cake carefully.
  10. TO MAKE GLAZE: Mix together the powdered sugar, orange zest, juice, Earth Balance Soymilk, vanilla, ginger, and nutmeg. Spoon over cooled cake. Top with toasted coconut. Enjoy!

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