He Is Risen! | Citrusy Carrot Cake with Vegan Lemon Buttercream

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By this we know what love is: Jesus laid down His life for us, and we ought to lay down our lives for our brothers. - 1 John 3:16

What a joyful occasion, celebrating the new life our savior gave to us. I wish you all a beautiful weekend filled with the fullness of Christ’s love. My Easter Sunday plans include sunrise worship, hiking with my husband and pup, brunching with my family, and a home cooked candlelight dinner.

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Citrusy Carrot Cake with Vegan Lemon Buttercream

 

Dry Ingredients 

2 3/4 cups all purpose gf flour (I like Bob’s Red Mill)

1 teaspoon xanthum gum

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg


Wet Ingredients 

1/3 cup melted coconut oil, cooled

1 cup coconut sugar

1/2 cup applesauce

1/2 cup maple syrup

Juice from 1/2 orange

3 tablespoons ground flax, soaked in 1/4 cup water (aka flax eggs)

2 teaspoons vanilla

3-4 whole carrots, shredded


To Make 

1. preheat your oven to 350 degrees.

2. mix the first eight dry ingredients in a medium-sized bowl.

3. stir together the coconut oil and sugar in a separate bowl. whisk in the remaining ingredients and mix until smooth.

4. create a ‘well’ in the dry ingredients and pour the wet ingredients into the hole while stiring. continue to stir until the batter has a smooth consistency. fold in the shredded carrots.

5. grease two 8-inch round cake tins and line the bottoms with parchment paper. Evenly distribute the batter into each pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

6. let the cake sit for 10 minutes, then invert onto a cooling rack and allow them to come to room temperature.

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Vegan Lemon Buttercream

1 container dairy free cream cheese (I used Tofutti)

1 stick vegan butter (such as Earth Balance buttery sticks)

2 cups organic powdered sugar

2 teaspoons vanilla extract (or vanilla bean paste for a pretty, speckled

look)

Juice from 1/2 lemon


in a large bowl, with an electric mixer, beat the cream cheese at a low speed, until smooth. cut the butter into chunks and add to cream cheese; beat at high speed. gradually add the powdered sugar as you beat the frosting. once frosting is smooth and fluffy, fold in the vanilla and lemon juice. 

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To Assemble 

1. level of the rounded tops of the cakes. cut the two layers in half lengthwise so there are four layers total.

2. spread 1/6th of the frosting in between each of the cake layers.

3. frost the top and sides of cake - i like going for a ‘naked’ look where you just scrape the sides of the cake with frosting, so the layers are still visible.

4. decorate! I topped my cake with orange peel and fresh flowers!

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 To make these ‘bunny’ place settings, I rolled linen napkins diagonally lengthwise (as you would with a bandana), folded the ends together and knotted a piece of gold + white baker’s twine around the middle. Stick a sprig of spring flowers in the twine and finish with a bow. Place an egg in the middle and voila - you’re set for an Easter brunch!

To make these ‘bunny’ place settings, I rolled linen napkins diagonally lengthwise (as you would with a bandana), folded the ends together and knotted a piece of gold + white baker’s twine around the middle. Stick a sprig of spring flowers in the twine and finish with a bow. Place an egg in the middle and voila - you’re set for an Easter brunch!

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So, whether you eat or drink, or whatever you do, do all to the glory of God. - 1 Corinthians 10:31

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