Healthier Plant-based Carrot Cake
If you are looking for a moist and mouthwatering vegan easter dessert that can not only impress herbivores and omnivores, this healthier, low effort vegan carrot cake is the perfect recipe for you to try.
As an amateur baker and cook, looking at the lengthy ingredients and instructions can make me feel intimidated. However, don’t judge a book by its cover because this vegan carrot cake recipe couldn’t be more simple—you just gotta mix everything together in one bowl and you have the best cake ever!
Equipment:
*1 large mixing bowl
*2 medium mixing bowls (optional)
*1 loaf pan or baking pan
Ingredients:
(wet)
*1/4 cup apple sauce
*1/4 neutral oil (e.g. coconut oil, vegetable oil, sunflower oil, macadamia nut oil)
*2 flax eggs (mix 2 tbsp ground flax with 5 tbsp water & let sit until thicken)
*1/4 cup non-dairy plain yogurt
*1 tsp vanilla
*2 cups finely shredded carrots
(dry)
*1 cup coconut flour
*3/4 cup all-purpose flour
*1 cup coconut sugar
*1.5 tsp cinnamon
*1/4 tsp nutmeg
*1 tsp baking soda
*1 tsp baking powder
*Pinch of salt
Cream Cheese Frosting:
*1-block of non-dairy cream cheese (about 8 oz)
*1/2 cup maple syrup
*1 tsp vanilla
Additional toppings:
*Cinnamon
*Chopped pecans
Method:
First preheat the oven to 175C or 350F.
Line a loaf pan or baking pan with parchment paper/ baking sheet.
Take a large mixing bowl and add applesauce, oil, flax eggs, non-dairy plain yogurt, vanilla and mix together until combined.
Next, take a medium mixing bowl and mix together coconut flour, all-purpose flour, coconut sugar, cinnamon, nutmeg, baking soda, baking powder, and a pinch of salt.
Gently fold the dry mixture into the wet mixture until combined.
Take the shredded carrots and fold it into the cake batter mixture until combined.
7. Pour the batter into the lined pan & bake for 40 - 60 minutes, depending on the length and width of the pan.
8. While waiting for the cake to bake, prepare the cream cheese frosting by mixing together non-dairy cream cheese, maple syrup, and vanilla until combined. Place in the fridge and let it set.
9. After around 40 minutes, poke the centre of the batter with a skewer or toothpick to test if the cake is ready, if the toothpick comes out clean then it is time to take it out of the oven.
10. Let it cool completely for a few hours (if you want to eat the cake right away, let it cool for a few minutes and cut the carrot cake into servings so you can ice an individual portion for yourself). Spread the cream cheese frosting on top and garnish with cinnamon and chopped pecans.
11. Store in an air-tight container in the fridge for up to 1-week and enjoy!