Name: Rainbow Carrot Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Kosher / Vegan
Ingredients: 2/3 cup unsweetened vanilla almond milk, lukewarm; 4 tbsp ground flax seeds; 3 large rainbow carrots (we used one purple, one orange and one yellow); 1 medium golden delicious apple, peeled and cored; 2 tsp lemon juice; 1/4 coconut oil, at room temperature; 1/4 cup GO Veggie! Plain Dairy Free Cream Cheese Alternative at room temperature; 1/4 cup vegetable oil; 3/4 cup sugar; 1/4 cup pure maple syrup; 1 tsp natural vanilla extract; 2 cups white/whole wheat flour; 1 1/2 tbsp baking powder; 2 tsp cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp salt; 1/2 cup walnuts or pecans, chopped; 1/2 cup dried cranberries; Icing:; 2/3 cup GO Veggie! Plain Dairy Free Cream Cheese Alternative, at room temperature; 1/4 cup plus 2 tbsp confectioner's sugar; 1 tbsp coconut oil, at room temperature; 2 tbsp natural maple syrup; 1 tbsp orange juice; 1 tsp natural vanilla extract; 1 tsp cinnamon; Chopped pecans or walnuts for garnish (optional)

Ingredients

Scale

2/3 cup unsweetened vanilla almond milk, lukewarm
4 tbsp ground flax seeds
3 large rainbow carrots (we used one purple, one orange and one yellow)
1 medium golden delicious apple, peeled and cored
2 tsp lemon juice
1/4 coconut oil, at room temperature
1/4 cup GO Veggie! Plain Dairy Free Cream Cheese Alternative at room temperature
1/4 cup vegetable oil
3/4 cup sugar
1/4 cup pure maple syrup
1 tsp natural vanilla extract
2 cups white/whole wheat flour
1 1/2 tbsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup walnuts or pecans, chopped
1/2 cup dried cranberries

Icing:
2/3 cup GO Veggie! Plain Dairy Free Cream Cheese Alternative, at room temperature
1/4 cup plus 2 tbsp confectioner's sugar
1 tbsp coconut oil, at room temperature
2 tbsp natural maple syrup
1 tbsp orange juice
1 tsp natural vanilla extract
1 tsp cinnamon
Chopped pecans or walnuts for garnish (optional)

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Instructions

Preheat oven to 350F. Grease a large bundt cake pan
Combine almond milk, flax and lemon juice in a small bowl. Mix well and set aside
Cream coconut oil, cream cheese and oil for one minute. Add sugar, maple syrup and vanilla and beat for 3-4 minutes, until light and fluffy. Add flax mixture and continue beating for 2 more minutes
In the meantime, cut the carrots into large chunks and place them in the food processor. Pulse just a few times until chopped into little pieces. Transfer to a bowl and do the same with the apple. Set aside
Combine flour, baking powder, cinnamon, pumpkin pie spice and salt in a bowl. Reduce speed of the mixer and slowly add to the wet mixture. Beat until just incorporated. Turn off the mixer, add carrots and apple and beat again until just incorporated. Let the batter sit for 2-3 minutes and using a spatula, fold in nuts and cranberries
Transfer batter to prepare bundt cake pan and bake at 350F for 1 hour or until a toothpick inserted comes out clean
To prepare the icing, beat cream cheese, confectioner's sugar and coconut oil using and electric mixer, until creamy. Add maple syrup, orange juice, vanilla and cinnamon and continue beating until well combined. Refrigerate until ready to use. Pour over cooled cake and top with chopped nuts (if using)

Prep Time: 15 mins
Cook Time: 1 hour
Category: Dessert
Cuisine: Kosher / Vegan