Puerto Rican Vegan Carrot Cake: A Fusion of Flavors
When you think of Puerto Rican cuisine, you might not immediately associate it with carrot cake, but what if we told you that you can infuse this classic dessert with the vibrant flavors and rich cultural heritage of the island? Here’s a recipe for a Puerto Rican Vegan Carrot Cake that blends the traditional with the innovative, creating a truly unique and delicious treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsweetened almond milk
- 1/2 cup canola oil
- 2 large flax eggs*
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon Puerto Rican Sofrito (see below for recipe)**
For the Frosting:
- 8 ounces vegan cream cheese (softened)
- 1/2 cup unsalted vegan butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Sofrito:
- 1 bunch culantro (recao leaves)
- 1 bunch cilantro
- 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
- 1 large onion, chopped
- 1 head garlic, peeled
- 1 green bell pepper, chopped
- 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)
Instructions
Preparing the Sofrito:
- Chop and Blend: Roughly chop all the sofrito ingredients. Blend them in a food processor until smooth. You can add a bit of olive oil if needed to help blend.
- Freeze for Later: Freeze the sofrito in ice cube trays for long-term use.
Making the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients: In another large bowl, whisk together the sugar, almond milk, canola oil, flax eggs, and vanilla extract.
- Add Grated Carrots and Walnuts: Stir in the grated carrots and chopped walnuts (if using).
- Blend in Sofrito: Add 1 tablespoon of the prepared sofrito to the wet ingredients and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide and Bake: Divide the batter evenly between the prepared pans. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Frosting:
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened vegan cream cheese and butter until smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, beating until smooth and creamy.
- Add Vanilla: Beat in the vanilla extract.
Assemble the Cake:
- Place One Cake Layer: Place one of the cooled cake layers on a serving plate.
- Spread Frosting: Spread a generous amount of frosting on top of the first cake layer.
- Add Second Layer: Place the second cake layer on top.
- Frost the Cake: Frost the top and sides of the cake with the remaining frosting.
Cultural Significance and Tips
- Sofrito Magic: The addition of sofrito gives this carrot cake a unique aromatic base that is quintessentially Puerto Rican. This blend of herbs and vegetables is a staple in Puerto Rican cuisine and adds a depth of flavor that elevates the cake.
- Flax Eggs: To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for about 5 minutes until it thickens and becomes gel-like.
- Local Touch: If you want to add an extra layer of authenticity, consider using local ingredients like ají dulce peppers or culantro, which are commonly found in Puerto Rican markets.
Enjoy Your Puerto Rican Vegan Carrot Cake!
This cake is not just a dessert; it’s a celebration of the rich culinary heritage of Puerto Rico blended with the modern twist of vegan ingredients. Each bite is a journey through the island’s flavors, from the aromatic sofrito to the warm spices. It’s perfect for any occasion, whether you’re celebrating a special day or just want to indulge in a delicious and culturally significant treat.
To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for about 5 minutes until it thickens and becomes gel-like.
*For the sofrito, you can use frozen cubes if you have them prepared in advance. Simply thaw and use as needed.
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