Navigate Left
  • Autumn Alaniz-Wiggins delivers a presentation on black student experience at Chico State at the Elevating Black Excellence Tipping Point Student Success Summit. Photo courtesy of Alaniz-Wiggins’ Instagram account.

    2024 AS ELECTIONS

    A journey of discovery: AS President Autumn Alaniz-Wiggins

  • The Butte Humane Society is organizing the Woofstock Festival Saturday. The event will raise money to support the animals at the humane society. Courtesy: Butte Humane Society.

    Arts & Entertainment

    Woofstock Music Festival wags its way back to Chico

  • Students in line to check in for the career fair. Taken by Jessica Miller on March 27.

    News

    Border Patrol unexpectedly absent from Chico State career fair

  • The Media, Entertainment, Technology and Immersive Experiences department will be making some major changes. Courtesy: Chico State.

    News

    Chico State to combine journalism, MADT, CAGD programs under one school

  • Lunar Market customers taking a look at a vendor business. Taken by Julianna Rose on Dec. 2, 2023.

    Arts & Entertainment

    Lunar Market’s growth in the Chico community

Navigate Right
Breaking News
Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Vegan carrot cake recipe made simple

Two+vegan+carrot+cakes+with+cream+cheese+frosting+on+them.+Photo+credit%3A+Sophia+Robledo-Borowy
Two vegan carrot cakes with cream cheese frosting on them. Photo credit: Sophia Robledo-Borowy

After receiving an abundance of absurdly sized carrots from the Pop-Up Pantry in the BMU, something delicious had to be created.

Bag-Web.jpg
A bag of carrots obtained from the BMU. Photo credit: Sophia Robledo-Borowy

Being a dessert fanatic, vegan carrot cake was the best option.

On a college student budget, I tried to pick the recipe that required to least amount of ingredients and time, while also being a delectable treat.

Ingredients

Ingredients-Web.jpg
The ingredients required to make vegan carrot cake. Photo credit: Sophia Robledo-Borowy

  • 2⅓ cups all-purpose flour
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 6 tbsp flax seed meal
  • ¾ cups warm water
  • 1½ cups sugar
  • 1 cups oil
  • 1 tsp vanilla
  • 2 cups shredded carrots
  • 1 cups walnuts, chopped
  • 8 oz vegan cream cheese
  • ¼ cups margarine (softened)
  • 1 tsp vanilla
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350ºF (make sure there’s nothing inside your oven first!)
  2. Line two 8×8″ pans with parchment paper. (I got mine at the Dollar Tree)
  3. In a small bowl, combine dry ingredients (flour through salt).
  4. In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil.
  5. Add vanilla and carrots and mix until combined. (make sure you thoroughly wash carrots before shredding… and make sure your peeler is facing the correct way)
  6. Add dry mix and stir until moistened.
  7. Add walnuts.
  8. Pour equal parts into pans. (make sure the parchment paper doesn’t fall and stays above all the edges of the pans)
  9. Bake for 18-20 min, or until a toothpick (or fork) comes out clean.
  10. Let cool in pans 10 minutes.
  11. Using parchment paper, lift cakes out of pans. Let cool fully on wire racks.
  12. To make Cream Cheese Frosting, beat together cream cheese and margarine. Add vanilla and powdered sugar; whip until smooth.
  13. Carefully remove parchment paper from cake and add frosting. Serve chilled.

Sophia Robledo can be reached at [email protected] or @sophhhia3 on Twitter.

Leave a Comment
More to Discover

Comments (0)

All The Orion Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *