In this recipe I have combined two of my favourite cakes, gently spiced, healthy vegan carrot cake and sweet banana bread. It is the best of two worlds! This recipe is refined sugar free, sweetened with bananas, apple, carrots and just a little maple syrup. For the topping it has a creamy cashew frosting and some crunchy walnuts.
The walnuts are an optional addition to this Healthy Vegan Carrot Cake, but I highly recommend it! They add a nice little crunch and the flavour complements the sweetness of the carrots, banana and apple. I like to top my cake with a few as well.
For the frosting is is important to really soak you cashews for a long time, preferably over night. This makes for a smooth and creamy frosting. If you are in a rush for time, you can spend soak the cashews in boiling water for 30 minutes, but the frosting won’t be quite as smooth as if they soak over night. I spiced this frosting with a little cinnamon, you can also add a little vanilla bean powder or vanilla extract. Goes so well with the spices in this Healthy Vegan Carrot Cake.
I hope you give this recipe a try and enjoy it as much as I do!
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Get the best of two worlds, carrot cake and banana bread combined into one moist, delicious and healthy vegan carrot cake. Topped with a creamy cashew frosting.
- 4 tablespoon almond milk
- 1 tablespoon apple cider vinegar
- (1 ½ Cups) all purpose flour
- (½ Cups) quick cooking oats
- 1 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- pinch of salt
- 4 tablespoon maple syrup or honey for non vegan
- 2 tablespoon coconut oil, melted or other neutral flavored oil
- 1 small apple, peeled and finely grated
- 2 large carrots, peeled and finely grated
- 2 very ripe bananas, mashed
- 3 tablespoon chopped walnuts (optional)
- 100 g raw cashews, soaked over night or minimum 4 hours
- 2 tablespoon almond milk
- 1-2 tablespoon maple syrup or honey
- ½ teaspoon cinnamon
- pinch of salt
Preheat oven to 175C (350F). Grease a loaf pan or line it with parchment paper and set aside.
In a medium bowl, add the almond milk and vinegar, mix and let sit for 5 minutes until it starts to curdle.
In a separate bowl, whisk together the dry ingredients; flour, oats, baking soda, cinnamon, ginger and salt.
To the bowl with the almond milk, add the mashed banana, apple, carrots, honey and coconut oil and mix to combine.
Add the dry ingredients and fold until just combined, do not not over mix or you will end up with a rubbery consistency! A few small lumps are ok.
Gently fold in the walnuts, if using, and pour the batter in the prepared pan.
Bake for about 40-50 min depending on your oven until toothpick inserted in center comes with a few crumbs attached. Let the cake cool down for about 15 minutes in the pan and then remove it and let cool down completely on a wire rack before frosting.
Drain and rinse the cashews after soaking them. Place in a high speed food processor or blender with the rest of the ingredients.
Blend on hight until smooth and creamy, scrape down the sides as needed. Add a little more almond milk and maple syrup if desired.
When the cake has cooled completely, spread the frosting ontop and decorate with a few chopped walnuts.