Friday, April 3, 2015

Easter Carrot Bundt Cakes with Coconut Macaroon Nests

For the carrot cake:

1/4 cup ripe banana, mashed (about 1/2 of a banana)
1/2 cup vegan butter (preferably palm oil free)
1 cup vegan sugar
1 teaspoon vanilla extract
2 teaspoons orange zest
1 1/2 teaspoon baking powder
2 teaspoons cinnamon
1 1/4 cups all-purpose flour
1/4 cup non-dairy milk
1 cup peeled and grated carrots
(optional:1 cup of walnuts or raisins)

Preheat oven to 325 degrees F. Grease and flour whatever baking dish you are using. I used 6 mini bundt pans but you can also use two 8-inch rounds or a 13 by 9 rectangle. 

In a stand mixer, cream the banana and vegan butter till smooth. Add in the sugar and beat for 2 to 3 minutes till light and fluffy. Add in the vanilla and orange zest. 

In a medium bowl, whisk together the baking powder, cinnamon, and flour. 

With the mixer running on low, alternately add in the dry and wet ingredients, starting and ending with dry. Scrapes sides of bowl. Add in the grated carrots and walnuts/raisins if using. Mix just to combine. Divide evenly among pans. 

Bake in preheated oven for about 30 to 45 minutes, depending on which size pan you are using. Let cool completely. 

For the macaroons, I used this recipe from

I followed the directions exactly, I just made small foil balls, lightly greased them, and pushed them into the macaroons before baking. Let them cool and then gently remove foil ball.

For the buttercream:

3/4 cup vegan butter
1/4 cup vegan cream cheese (I prefer Trader Joe's)
3 powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons non-dairy milk
Pink or red organic all-natural food coloring (I get mine from WholeFoods) 

Cream together the butter and cream cheese till smooth. Add in powdered sugar, vanilla and food coloring. Beat till smooth. Add in non-dairy milk if necessary. Place into a piping bag fitted with a large round tip.

For the eggs, I used Satin Ice brand white fondant. They specifically state on their website that it is vegan. They use only plant based ingredients and their sugar is not filtered through bone char! I color small amounts of the fondant with all natural organic blue and green food coloring. I rolled the fondant into small egg shapes the right size to fit into my macaroon nests. I mixed some red food coloring with the green to create a brownish color and using a small sturdy brush, flicked some onto the little eggs to make them speckled.

To assemble, I piped the buttercream around the top of the mini bundt cakes. Then placed a coconut macaroon nest on top. Fill it with a little shredded coconut and placed 3 eggs in each macaroon nest. 

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