Description
This Vegan Carrot Cake redefines indulgence with its moist texture and rich flavors, combining the earthy sweetness of carrots with a touch of cinnamon and nutmeg. Every slice offers a creamy, nut-based frosting that perfectly complements the spiced base, making it a hit for any occasion.
Crafted with health in mind, this cake swaps traditional ingredients for vegan-friendly alternatives like almond milk and coconut oil, ensuring a treat that’s not only delicious but also kinder to the planet. Enjoy this guilt-free dessert that brings joy and satisfaction to every bite, whether served at a family gathering
Ingredients
Cake:
2¼ cups flour (half spelt or wheat, half all-purpose)
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon sea salt
½ cup applesauce
1 cup almond milk or oat milk
2 teaspoons vanilla
1 cup cane sugar
½ cup melted coconut or canola oil
2 cups grated carrots
Frosting:
½ cup raw macadamia nuts (soaked, drained and rinsed)
½ cup raw cashews (soaked, drained and rinsed)
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
½ teaspoon salt
Instructions
Preheat the oven to 350°F (177°C) and grease a 9×13 baking pan.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine applesauce, almond milk, vanilla, sugar, and oil.
Gradually mix dry ingredients into wet until well combined.
Fold in grated carrots.
Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
Allow the cake to cool completely.
For the frosting, blend all ingredients until smooth in a high-speed blender, adding more almond milk if necessary.
Chill frosting for at least 30 minutes before spreading on the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350 kcal