My mom came to visit last week, so the first order of priority (as always) was to make Jack a carrot cake. She wanted to make cake jars this time, aren’t they cute? Perfect for a picnic, or perhaps to sell out of a truck? We’ve been brainstorming about a family cheesecake truck for years but these would be way easier.
I had some leftover vegan cream cheese on hand, so we made these vegan this time.
We did a whole bunch of cooking together, so get ready for a whole slew of mom recipes!
- ½ cup sugar
- ½ cup oil
- ¼ cup applesauce
- ½ cup almond milk
- 1 pound carrots
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 4 oz tofutti cream cheese
- 4 tablespoons vegan butter
- 3 cups powdered sugar
- 1-2 tablespoons non-dairy milk
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees and grease 12 8-oz mason jars.
- In a food processor, combine the sugar, oil, applesauce, and almond milk. Pulse for 10-20 seconds. Using the shredder disk, shred the carrots into the mixture.
- Transfer the carrot mixture to a mixing bowl. Add the flour, baking powder, baking soda, and cinnamon and mix with a hand mixer until all ingredients are combined – about one minute.
- Fill the prepared jars ½ way full with the batter. If you have more batter than jars, put the rest in a baking dish. Or if you don’t have any jars, bake them in whatever you like.
- Place jars in a shallow baking dish with ½ inch of water at the bottom. The water bath will promote even cooking and prevent the jars from breaking. Bake for 20-30 minutes, or until the top of the cake springs back when touched.
- Set aside to cool.
- Make the frosting: In a large bowl, beat together the cream cheese, butter, sugar, milk, and vanilla until combined and creamy. Add more liquid or sugar as needed to reach your desired consistency.
- Spoon a dab of frosting on cooled cakes.