Description
A soft, moist, and flavorful vegan carrot cake topped with a rich, dairy-free frosting. This plant-based dessert is perfect for any occasion.
Ingredients
Scale
For the Cake:
- 2¼ cups flour (half spelt or whole 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 extract
- 1 cup cane sugar
- ½ cup melted coconut oil or canola oil
- 2 cups grated carrots
For the Frosting:
- ½ cup raw macadamia nuts (soaked, drained, and rinsed)
- ½ cup raw cashews (soaked, drained, and rinsed)
- ¼ cup almond milk or oat milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar, and oil.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots.
- Pour the batter into the prepared baking dish and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, blend the soaked macadamia nuts, cashews, almond milk, maple syrup, coconut oil, vanilla, lemon juice, and salt in a high-speed blender until very smooth. Chill for at least 30 minutes before spreading.
- Store frosted cake in the fridge and serve chilled or at room temperature
Notes
- Use finely grated carrots for the best texture.
- Make sure your baking powder is fresh for a fluffy cake.
- Let the cake cool completely before frosting to prevent melting
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 250-300 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg