Fall vibes people!! I used to be a spring person but now fall is my favorite. I think because I love baking and baking in fall is pretty much THE. BEST. Apples and pears and pumpkins and all the warm cozy spices. I know you're with me on this!
The garden has not faired so well this fall because of all the wet weather we've had from tropical storms headed up the Atlantic coast. The whole island seemed to be under a thick fog bank for 2 weeks straight which caused lots of rot. That said, the root veggies have survived. We dug up a row of carrots from the garden last week so the obvious priority was to bake a maple-ly spicey carrot cake.
This carrot cake is super moist and rich thanks to coconut milk. Coconut milk is a dream for vegan baking. So creamy and rich and it really make a difference in taste and texture compared to other plant-based milks. I used maple sugar in this recipe because I just love the flavor of maple especially in fall season recipes. It is a bit pricey but you can sub it for whole cane sugar (rapadura/panela) or coconut palm sugar.
We normally don't eat frosting because... white sugar and fat, but it just looks so good on a cake. A little is not going to kill you so go for it every once in a while, especially if you want to wow your people with presentation. I topped it with fresh figs because they are sexy AF and are in season right now. I've probably spent a small fortune on them in the last few weeks because there is nothing like a ripe fig, so get them and enjoy them as much as you can while you can.
There's not many edible flowers left in the garden, thank you fog, so I snipped a few cosmos and coreopsis for looks only and gorgeous sage leaves which are perfect for the season, but might be a little strong tasting if you try to eat them with this cake, hehehe. It's the little things in life, right?! So bake yourself a pretty fall cake this week!
Recipe after the jump...
Vegan Carrot Cake
makes 1 two-layer 6" cake
(or 12 cupcakes / 1 standard loaf / 1 8" or 9" cake)
Vegan Lemon Buttercream
makes enough to frost a two layer 6" cake or one 8" or 9" cake