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Vegan Carrot Cake
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Vegan Carrot Cake

Vegan carrot cake that's a little healthier. Made with apple sauce and a whipped cream frosting that's is just lightly sweetened.

Ingredients
  • ¾ cup almond milk
  • 1 tablespoon apple cider vinegar
  • 4 tablespoon melted coconut oil
  • 1 ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla bean powder or extract
  • 3 cups (300g) grated carrots, about 3 carrots loosly packed if using cups
  • 1 ½ cup coconut sugar
  • 2 ½ cups(310g) all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • pinch of salt
  • 1 cup chopped walnuts optional
Whipped cream frosting
  • 400-600 ml vegan whipped cream
  • 2-5 tablespoon powdered sugar
  • 1 teaspoon vanilla bean powder or extract
  • walnuts and carrots for topping
Instructions

  1. Preheat the oven to 175C (350F)

    Line 2 round 20cm (8inches) cake pans with parchment paper and set aside.

  2. In a large bowl, add the almond milk and apple cider vinegar, mix and let sit for 5 minutes. Then add the coconut oil, applesauce, vanilla, grated carrots and the coconut sugar and whisk well.

  3. In a separate bowl, stir together add flour, baking powder, baking soda, spices and salt.

  4. Add the flour mixture and optional walnuts to the wet ingredients and fold to combine, do not over mix or your will end up with a dense and rubbery cake!
  5. Pour the batter into the prepared pans and bake for about 35-45 minutes depending on your oven, until a toothpick comes out clean. Allow the cakes to cool down for about 20 minutes before carefully removing them from the pans. Let them cool down completely on a wire rack before frosting.
Whipped cream frosting

  1. Whisk the cold cream with the sugar and vanilla until you have soft peaks. Frost the cake with the cream and place in the fridge to set.

    Top with walnuts and carrots if desired.

    Enjoy!