Vegan Carrot Cake

Ingredients:

Cake

  • 2 cups light spelt flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch salt
  • 2 tbsp ground flax
  • 1/4 cup water
  • 1 1/4 cups coconut sugar
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup unsweetened applesauce
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 cups shredded carrots

Cream Cheese Frosting

  • 1 1/2 cups cashews
  • 1/3-1/2 cup water
  • 1/3 cup maple syrup
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, sift flour, baking powder, baking soda, spices, and salt. Stir to combine and set aside.
  3. Make your flax eggs by combining the ground flax with water. Mix together and set aside for 10 minutes, stirring occasionally.
  4. In a mixer add the coconut sugar, milk, applesauce, vinegar, and vanilla. Beat on medium speed until combined, about 2 minutes. You can also do this by hand and whisk the mixture until it is smooth and combined.
  5. Add the flax eggs and mix again until combined.
  6. Add the flour and mix until just combined. Don’t over-beat.
  7. Fold in the shredded carrots.
  8. Grease 2 24″ round pans with a little bit of coconut oil. Divide the batter equally into both pans. Bake for 23-25 minutes, ensuring a toothpick inserted comes out clean.
  9. Remove from the oven and let cool in the pans for at least 10 minutes. Transfer to wire racks and let cool completely.
  10. While the cake is cooling, prepare your icing. Blend all icing ingredients in a high powered blender. If you do not have a powerful blender, you will want to soak your cashews for at least a few hours or overnight (depending on your blender).
  11. When the cake is cooled, spread the icing on one layer, then stack the second cake on top. Spread the rest of the icing on the top layer. If desired, decorate with toasted almond slivers or toasted coconut. Serve and enjoy!

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5 Comments Add yours

  1. Ava says:

    This looks so yummy! I’d love to bake this, and I have a question about the sugar… I’ve stayed away from refined white sugar for the past few years because it made my menopause symptoms so much worse. I’ve been using maple syrup or dates to sweeten. Is coconut sugar a similar option even though it’s kind of refined?

    Like

    1. Hey there Ava! I agree about staying away from refined sugars, and maple syrup and dates are a go to for me too! For baking, sometimes I have to go with a dry sweetener in order to get the right consistency for certain desserts. Coconut sugar is one of my favourites to use in those cases. Coconut sugar is actually minimally refined. A cut is made on the flower of the coconut palm and the liquid sap is collected into containers.Then the sap is placed under heat until most of the water has evaporated, and then you have coconut sugar! 🙂 It’s also lower on the glycemic index than many other sweeteners and it does retain many of the nutrients from the coconut. If you really want to stick to whole foods than dates are the way to go, but maple syrup and coconut sugar are perfect options that are just a little bit refined 🙂 Hope that helps! ❤

      Like

  2. LOOKS GOOD!!!!

    On Wed, Apr 5, 2017 at 2:02 PM, Holistic Hormone Help wrote:

    > Kathy Chrzaszcz RHN posted: “Ingredients: Cake 2 cups light spelt flour 2 > tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1/4 tsp nutmeg pinch > salt 2 tbsp ground flax 1/4 cup water 1 1/2 cups coconut sugar 1/2 cup > unsweetened non-dairy milk 1/2 cup unsweetened applesa” >

    Like

  3. Cindy says:

    I just baked this cake this afternoon and it came out delicious thank you for the fun, delicious desert.

    Like

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