Carrot Cake
This moist and flavorful vegan carrot cake is packed with wholesome ingredients and topped with a creamy cashew frosting, making it a delightful dessert for any occasion.
If you're looking for a delicious, wholesome dessert that's completely plant-based, this Carrot Cake recipe is a must-try.
With the perfect balance of spices and sweetness, this cake is not only satisfying but also nutritious.
At vegancooking.recipes, we believe that indulgence doesn't have to compromise your health; this recipe is a great example of how you can enjoy dessert while sticking to a whole-food, plant-based diet.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat flour provides a hearty base for this cake, but feel free to use gluten-free alternatives if necessary. The applesauce replaces eggs, adding moisture without any animal products. For a nut-free version, you can omit the walnuts and use sunflower seeds instead.
Tips & Notes
- •Make sure your carrots are finely shredded for even distribution and texture.
- •Allow the cake to cool completely before frosting to prevent the frosting from melting.
Recipe Variations
- •Add pineapple for extra moisture and sweetness.
- •Incorporate spices like ginger or allspice for a unique flavor twist.
Storage & Freezing
Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months; wrap it tightly in plastic wrap and foil before freezing.
Frequently Asked Questions
Can I use other sweeteners?
Yes, you can substitute brown sugar with coconut sugar or maple sugar. The sweetness level may vary.
How can I make this cake gluten-free?
You can replace the whole wheat flour with a gluten-free flour blend, ensuring it has a binding agent like xanthan gum.
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This moist and flavorful vegan carrot cake is packed with wholesome ingredients and topped with a creamy cashew frosting, making it a delightful dessert for any occasion.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
In a large bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
In another bowl, mix the brown sugar, applesauce, almond milk, and vanilla extract until well combined.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5
Fold in the shredded carrots, walnuts, and raisins (if using) until evenly distributed.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
- 7
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- 9
While the cakes are cooling, prepare the frosting by draining and rinsing the soaked cashews.
- 10
In a blender, combine the cashews, maple syrup, lemon juice, and a pinch of salt. Blend until smooth and creamy, adding a little water if needed to reach your desired consistency.
- 11
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
- 12
Decorate with additional walnuts or shredded coconut if desired, then slice and serve.
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