It seems kind of strange to be thinking about Easter as we are hunkered down in the middle of a global pandemic. The days run together and sometimes I am startled at how much time has passed since we have essentially closed ourselves off from other people. But our daily walks help keep me connected to the passing of the season, and the gobs of fluffy white and pale pink blooms help remind me that we are indeed in the midst of spring. And Spring brings Easter. Celebrating anything feels indulgent right now, but Easter and Spring is a time for rebirth and I try to keep that in mind for the bigger picture of everything this situation represents to

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

I have not shared all of the recipes that I made pre-pandemic, because some of them feel like they just don’t make sense right now. Most of us don’t have access to an abundance of fresh food and so I will just shelve those. But I did want to allow myself this one “frivolous” recipe. Because Easter is special to my girls and to me and anything that makes them happy right now makes me happy. And I thought that perhaps in sharing it with you, if you have the ingredients, you may want to put a smile on your loved ones’ faces. Or maybe you want to make it (and even eat it) just for you- no judgement here!

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

Let’s talk about substitutions in case you don’t have some of these ingredients.
Coconut milk- swap for any milk, non-dairy or otherwise
Coconut Oil- any oil, vegetable or even olive oil
Carrots- easily swapped for zucchini, although carrots should be pretty easy to find.
Coconut- you could omit
Walnuts- you can swap for pistachios or peeled almonds. You can also omit completely if you have a nut allergy.
*You could also fold in raisins or currants.

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

The effect I got on the top of the cake with with roses, which are an edible flower. I used aa sharp knife and sliced through the roses in thin rounds and then the petals createda shape that resembled ranunculus on top of the cake. I also think pansies or violas would be lovely on this cake. If you don’t have access to edible flowers, add more coconut, add sprinkles or easter candy or whatever you have that will make it feel festive to you!

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

Please let me know what your Easter plans are. Ours will definitely look a lot different this year, as we always spend Easter at my parents and they throw a big egg hunt for the children. I am thinking about digging some little decorations that I have tucked away out and fighting past the melancholy to try and create some normalcy for my kids this week. I wish that didn’t feel like such a big deal and I hope that as I start, it will make me feel lighter and more in the mood. Maybe I will even go out and cut some blooming branches and fluff the house a little. How are you handling this time?

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

Coconut Walnut Carrot Cake with Brown Sugar Frosting (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Coconut Walnut Carrot Cake:
  • 1 cup coconut milk (refrigerated in a carton)
  • 1 tablespoon apple cider vinegar
  • 4 ½ cups all-purpose gluten-free baking flour (we used bobs red mill in the dark red bag)
  • 1 cup shredded unsweetened coconut
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon xanthum-gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons kosher salt
  • 1 cup melted coconut oil
  • 2 ½ cup packed shredded carrots
  • 1 cup chopped walnuts
  • Brown Sugar Frosting:
  • 1 cup of butter flavored shortening or vegan butter
  • ½ cup brown sugar
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 3-4 tablespoons non-dairy milk
  • Pinch of salt
  • 2 cups shredded unsweetened coconut
  • Edible flowers or sprinkles to decorate
Instructions
  1. For the cake:
  2. Preheat the oven to 350 degrees. Prepare two 9” round cake pans with parchment rounds on the bottom and coconut oil baking spray on the sides.
  3. In a small bowl, combine the coconut milk and vinegar and set aside for at least 10 minutes.
  4. In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients. With the mixer running on low, add the vanilla, vegetable oil, and coconut milk. Mix well until you have a smooth batter. Add the carrots and mix them in well and then fold in the walnuts.
  5. Divide the batter between the two round baking pans and smooth it evenly in the pan with an offset spatula. Bake the cakes at 350 degrees for 25-27 minutes until baked through.
  6. Remove the cake from the oven and let them cool completely before gently turning them out of the pan.
  7. While the cake is cooling, make the Brown Sugar Frosting:
  8. In the bowl of a standing mixer fitted with a whisk, whip together the butter, brown sugar, powdered sugar, vanilla extract, milk and a pinch of salt. Whip until fluffy.
  9. To Assemble:
  10. Place 1 cake round on a platter and spread 1 cup of the frosting over the cake, then top with the second cake round and spread the remaining frosting evenly over the top and sides of the cake. Press the shredded coconut onto the sides of the cake. If you desire- add edible flowers or sprinkles or more shredded coconut. Slice and serve.

 

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Categorized: Dessert, Holidays, Spring, Vegan
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It seems kind of strange to be thinking about Easter as we are hunkered down in the middle of a global pandemic. The days run together and sometimes I am startled at how much time has passed since we have essentially closed ourselves off from other people. But our daily walks help keep me connected to the passing of the season, and the gobs of fluffy white and pale pink blooms help remind me that we are indeed in the midst of spring. And Spring brings Easter. Celebrating anything feels indulgent right now, but Easter and Spring is a time for rebirth and I try to keep that in mind for the bigger picture of everything this situation represents to

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

I have not shared all of the recipes that I made pre-pandemic, because some of them feel like they just don’t make sense right now. Most of us don’t have access to an abundance of fresh food and so I will just shelve those. But I did want to allow myself this one “frivolous” recipe. Because Easter is special to my girls and to me and anything that makes them happy right now makes me happy. And I thought that perhaps in sharing it with you, if you have the ingredients, you may want to put a smile on your loved ones’ faces. Or maybe you want to make it (and even eat it) just for you- no judgement here!

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

Let’s talk about substitutions in case you don’t have some of these ingredients.
Coconut milk- swap for any milk, non-dairy or otherwise
Coconut Oil- any oil, vegetable or even olive oil
Carrots- easily swapped for zucchini, although carrots should be pretty easy to find.
Coconut- you could omit
Walnuts- you can swap for pistachios or peeled almonds. You can also omit completely if you have a nut allergy.
*You could also fold in raisins or currants.

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

The effect I got on the top of the cake with with roses, which are an edible flower. I used aa sharp knife and sliced through the roses in thin rounds and then the petals createda shape that resembled ranunculus on top of the cake. I also think pansies or violas would be lovely on this cake. If you don’t have access to edible flowers, add more coconut, add sprinkles or easter candy or whatever you have that will make it feel festive to you!

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

Please let me know what your Easter plans are. Ours will definitely look a lot different this year, as we always spend Easter at my parents and they throw a big egg hunt for the children. I am thinking about digging some little decorations that I have tucked away out and fighting past the melancholy to try and create some normalcy for my kids this week. I wish that didn’t feel like such a big deal and I hope that as I start, it will make me feel lighter and more in the mood. Maybe I will even go out and cut some blooming branches and fluff the house a little. How are you handling this time?

Coconut Walnut Carrot Cake with Brown Sugar Frosting (gluten-free and vegan) from HeatherChristo.com

Coconut Walnut Carrot Cake with Brown Sugar Frosting (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Coconut Walnut Carrot Cake:
  • 1 cup coconut milk (refrigerated in a carton)
  • 1 tablespoon apple cider vinegar
  • 4 ½ cups all-purpose gluten-free baking flour (we used bobs red mill in the dark red bag)
  • 1 cup shredded unsweetened coconut
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon xanthum-gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons kosher salt
  • 1 cup melted coconut oil
  • 2 ½ cup packed shredded carrots
  • 1 cup chopped walnuts
  • Brown Sugar Frosting:
  • 1 cup of butter flavored shortening or vegan butter
  • ½ cup brown sugar
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 3-4 tablespoons non-dairy milk
  • Pinch of salt
  • 2 cups shredded unsweetened coconut
  • Edible flowers or sprinkles to decorate
Instructions
  1. For the cake:
  2. Preheat the oven to 350 degrees. Prepare two 9” round cake pans with parchment rounds on the bottom and coconut oil baking spray on the sides.
  3. In a small bowl, combine the coconut milk and vinegar and set aside for at least 10 minutes.
  4. In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients. With the mixer running on low, add the vanilla, vegetable oil, and coconut milk. Mix well until you have a smooth batter. Add the carrots and mix them in well and then fold in the walnuts.
  5. Divide the batter between the two round baking pans and smooth it evenly in the pan with an offset spatula. Bake the cakes at 350 degrees for 25-27 minutes until baked through.
  6. Remove the cake from the oven and let them cool completely before gently turning them out of the pan.
  7. While the cake is cooling, make the Brown Sugar Frosting:
  8. In the bowl of a standing mixer fitted with a whisk, whip together the butter, brown sugar, powdered sugar, vanilla extract, milk and a pinch of salt. Whip until fluffy.
  9. To Assemble:
  10. Place 1 cake round on a platter and spread 1 cup of the frosting over the cake, then top with the second cake round and spread the remaining frosting evenly over the top and sides of the cake. Press the shredded coconut onto the sides of the cake. If you desire- add edible flowers or sprinkles or more shredded coconut. Slice and serve.

 

Recipe by Heather Christo (http://heatherchristo.com)