Vegan Carrot Cake Sheet Pan

Hey there, fellow baking enthusiasts! Today, I’m thrilled to share one of my all-time favorite recipes with you: Vegan Carrot Cake Sheet Pan. Get ready to embark on a baking adventure filled with warmth, spice, and everything nice. This delightful treat brings together the wholesome goodness of ripe bananas, shredded carrots, and a dash of cinnamon magic. Whether you’re baking for a crowd or simply treating yourself, this recipe is sure to bring smiles and satisfaction to your kitchen. So, let’s preheat those ovens and dive into the joy of baking together!

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What you’ll need…

PS. Please refer to recipe card below for exact measurements.

Key ingredients: Ripe banana, carrot, buckwheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, raisins, sweetener, vanilla extract, soy milk, soy yogurt, vanilla protein powder, shredded carrot, pecans, maple syrup.

In crafting this Vegan Carrot Cake Sheet Pan, I’ve handpicked each ingredient to ensure a symphony of flavors and textures that will leave you craving more. Picture this: ripe bananas lending their natural sweetness and creamy texture, harmonizing perfectly with the earthy notes of shredded carrots. But it doesn’t stop there! Buckwheat flour brings a nutty richness, while cinnamon and nutmeg sprinkle in warmth and spice, reminiscent of cozy evenings by the fireplace. And let’s not forget the delightful burst of sweetness from plump raisins, adding a pop of flavor in every bite. With a touch of vanilla extract and the creamy embrace of soy milk, this recipe is not just about baking a cake; it’s about crafting a sensory experience that delights the palate and warms the soul. So, gather these wholesome ingredients, and let’s embark on a baking journey filled with joy, flavor, and endless possibilities!

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What you’ll need to do…

PS. Please refer recipe card below also.

1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large bowl, start by mashing the ripe bananas. Then, add in the shredded carrot, buckwheat flour, baking powder, baking soda, ground cinnamon, nutmeg, raisins, and sweetener if desired. Stir well to combine all the ingredients evenly.
3. Pour in the soy milk and mix until a smooth batter forms.
4. Transfer the batter onto the prepared baking tray, spreading it out evenly.
5. Place the tray in the preheated oven and bake for 15-17 minutes, or until the top of the cake turns golden brown.
6. Once baked, remove the tray from the oven and allow the cake to cool for about 5 minutes.
7. While the cake is cooling, prepare the icing by combining soy yogurt with vanilla protein powder until smooth.
8. Spread the icing over the cooled cake slices and then sprinkle each slice with shredded carrots and pecans. For an extra touch of sweetness, drizzle with optional maple syrup.
9. Serve and enjoy this delightful Vegan Carrot Cake Sheet Pan with your loved ones!

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Some substitutions and improvisation ideas…

Here are some possible substitutions/improvisations for the Vegan Carrot Cake Sheet Pan recipe:

1. Flour Variations: Instead of buckwheat flour, you can try using whole wheat flour, all-purpose flour, spelt flour, or oat flour for a different texture and flavor profile.
2. Sweeteners: Feel free to substitute the sweetener with alternatives like maple syrup, agave nectar, coconut sugar, or date syrup for added depth of flavor.
3. Milk Alternatives: If soy milk isn’t your preference, you can substitute it with almond milk, oat milk, coconut milk, or any other plant-based milk of your choice.
4. Fruit Additions: Experiment with adding other fruits like grated apple or mashed pineapple for added sweetness and moisture.
5. Spice Variations: Customize the spice blend by adding ginger, cloves, or allspice for a different flavor dimension.
6. Nutty Additions: Enhance the texture and flavor by adding chopped walnuts, almonds, or pecans to the batter or sprinkle them on top for extra crunch.
7. Protein Powder: If you don’t have vanilla protein powder on hand, you can omit it or substitute it with coconut flour, almond flour, or even cocoa powder for a chocolatey twist.
8. Icing Alternatives: Instead of soy yogurt and protein powder, you can make a traditional cream cheese frosting using vegan cream cheese, powdered sugar, and vanilla extract.
9. Toppings: Get creative with toppings by adding shredded coconut, dried fruit, or even a drizzle of melted dark chocolate on top of the cake slices.
10. Gluten-Free Option: For a gluten-free version, ensure that all ingredients, including baking powder and baking soda, are certified gluten-free, and use a gluten-free flour blend or almond flour instead of buckwheat flour.

Feel free to experiment with these substitutions and improvisations to tailor the recipe to your taste preferences and dietary needs!

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Some useful tips for the recipe

Here are some useful tips to help you perfect your Vegan Carrot Cake Sheet Pan recipe:

1. Room Temperature Ingredients: Ensure that your bananas and soy milk are at room temperature before incorporating them into the batter. This helps achieve a smoother and more uniform texture.
2. Properly Grease the Baking Tray: Even though the recipe calls for lining the tray with parchment paper, it’s a good idea to lightly grease the paper or tray to prevent sticking, especially around the edges.
3. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense and tough cake.
4. Adjust Sweetness: Taste the batter before baking and adjust the sweetness level according to your preference. You can always add more sweetener if needed.
5. Check for Doneness: Every oven is different, so keep an eye on the cake towards the end of the baking time. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready.
6. Cooling Time: Allow the cake to cool in the tray for a few minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking apart.
7. Chill the Icing: If time allows, chill the icing in the refrigerator for about 15-20 minutes before spreading it over the cake. This makes it easier to handle and creates a smoother finish.
8. Customize Toppings: Get creative with the toppings! Experiment with different nuts, seeds, or dried fruit for added texture and flavor.
9. Storage: Store any leftover cake slices in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices for longer storage.
10. Serve with Love: Lastly, serve the Vegan Carrot Cake Sheet Pan with a generous sprinkle of joy and a side of laughter. After all, food tastes better when shared with loved ones!

These tips should help you navigate the recipe with ease and achieve delicious results every time!

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Some serving suggestions

Here are some serving suggestions to complement your Vegan Carrot Cake Sheet Pan:

1. Fresh Berries: Serve slices of the carrot cake alongside a colorful assortment of fresh berries such as strawberries, blueberries, raspberries, or blackberries for a burst of freshness and contrast in flavors.
2. Coconut Whipped Cream: Top each slice with a dollop of coconut whipped cream for a creamy, dairy-free alternative that adds a touch of indulgence.
3. Warm Spiced Cider: Pair the cake with a mug of warm spiced cider or chai tea to enhance the cozy, autumnal flavors of the dessert.
4. Vanilla Nice Cream: Serve slices with a scoop of homemade vegan vanilla nice cream for a refreshing and creamy accompaniment that melts beautifully over the warm cake.
5. Caramel Drizzle: Drizzle each slice with vegan caramel sauce for an extra touch of sweetness and decadence that elevates the flavor profile of the dessert.
6. Nut Butter Spread: Spread a thin layer of almond butter or cashew butter on each slice for a nutty and protein-rich addition that adds depth to the overall taste.
7. Crumbled Cookies: Sprinkle crumbled vegan cookies, such as ginger snaps or oatmeal cookies, over the cake slices for added texture and a delightful crunch.
8. Citrus Zest: Garnish each slice with a sprinkle of freshly grated lemon or orange zest to brighten up the flavors and add a hint of citrusy aroma.
9. Dark Chocolate Shavings: Finish off the cake slices with a sprinkle of dark chocolate shavings for a sophisticated touch that adds richness and elegance to the presentation.
10. Edible Flowers: For a whimsical and visually stunning presentation, adorn each slice with a few edible flowers such as pansies or violets for a pop of color and a touch of elegance.

These serving suggestions will not only enhance the presentation of your Vegan Carrot Cake Sheet Pan but also elevate the overall dining experience for you and your guests. Enjoy!

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Some storage suggestions

Here are some storage suggestions to help keep your Vegan Carrot Cake Sheet Pan fresh:

1. Refrigeration: Store any leftover cake slices in an airtight container or tightly wrapped in plastic wrap in the refrigerator. This helps maintain the freshness and moisture of the cake while preventing it from drying out.
2. Use Within a Few Days: Consume the refrigerated cake slices within 3-4 days for optimal freshness and flavor. Beyond this timeframe, the cake may start to lose its moisture and become less enjoyable.
3. Freezing: If you have leftover cake that you won’t be able to consume within a few days, consider freezing individual slices for longer-term storage. Wrap each slice tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bags. Frozen cake slices can last for up to 1-2 months in the freezer.
4. Thawing: When ready to enjoy frozen cake slices, transfer them from the freezer to the refrigerator and allow them to thaw overnight. Alternatively, you can thaw individual slices at room temperature for a few hours before serving.
5. Reheating: If desired, you can gently reheat refrigerated or thawed cake slices in the microwave or oven before serving. Heat them in short intervals to prevent overheating and drying out the cake.
6. Separate Icing: If storing the cake with icing, consider keeping the icing separate from the cake slices to prevent it from becoming too soft or runny during storage. Store the icing in a separate airtight container in the refrigerator and spread it over the cake slices just before serving.

By following these storage suggestions, you can prolong the shelf life of your Vegan Carrot Cake Sheet Pan and ensure that each slice stays delicious and moist for longer. Enjoy your cake whenever you’re ready to indulge!

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And there you have it, folks – my Vegan Carrot Cake Sheet Pan recipe, a true celebration of flavor and simplicity. As you slice into this moist, fragrant cake, may each bite fill you with happiness and contentment. Whether shared with loved ones or savored solo, remember that baking is not just about creating delicious treats; it’s about creating memories and spreading joy. So, until next time, keep baking, keep smiling, and keep embracing the sweetness of life. Happy baking, my friends!🥕🍰

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Vegan Carrot Cake Sheet Pan

Let's celebrate the sweet moments with my Vegan Carrot Cake Sheet Pan! With hints of cinnamon, nutmeg, and a dollop of vanilla goodness, this recipe is a dance of flavors on your taste buds. Bake it, frost it, and enjoy the blissful indulgence guilt-free!

Cooking Method: Baked Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Intermediate Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 10 Calories: 374 Best Season: Suitable throughout the year Dietary:

V VEGAN

Ingredients

Servings

• 2 small ripe bananas
• 1 large carrot, shredded
• 6.3 oz buckwheat flour (180g)
• 1.5 tsp baking powder
• ¹⁄₂ tsp baking soda
• 1.5 tsp ground cinnamon
• ¹⁄₂ tsp ground nutmeg
• 1 oz raisins (30g)
• 1 tbsp sweetener (optional, you can also use white/brown sugar)
• ¹⁄₂ tbsp vanilla extract
• 12 floz soy milk (360ml)

For the carrot cake icing

• 7.9 oz soy yogurt (225g, you may use regular yogurt instead too)
• 2.1 oz vanilla protein (60g)

Toppins

• 2 oz shredded carrot (55g)
• 8 pecans
• maple syrup (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking tray, with baking paper.

2. In a large bowl, mash the bananas, then mix in the shredded carrot, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, raisins, sweetener (if using) and vanilla extract, and stir.

3. Add the soy milk and mix until well combined, then pour the batter onto the lined baking tray.

4. Place the baking tray into the hot oven and bake for 15-17 minutes or until the top becomes golden.

5. Remove from the oven and set aside to cool for 5 minutes before slicing.

6. Make the icing by mixing the soy yogurt with the vanilla protein powder and spread this over the cake slices. Top each slice with a little of the shredded carrots, pecans and optional maple syrup.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 374kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 63g21%

Dietary Fiber 9g36%

Protein 16.98g34%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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