Vegan Carrot Cake
User Reviews
5
Vegan Carrot Cake
Description
Vegan Carrot Cake is made by mixing a blend of all-purpose flour, coconut sugar, and a variety of warming spices including cinnamon, ginger, nutmeg, and cloves with wet ingredients such as almond milk, avocado oil, vanilla, and a flaxseed 'egg' substitute. The batter includes grated carrots, toasted shredded coconut, chopped toasted pecans, and pressed crushed pineapple to add moisture and texture.
The cake is baked in two 8-inch pans until a toothpick comes out clean, resulting in moist, tender layers that hold the grated vegetables and nuts well. The frosting pairs dairy-free cream cheese and butter with powdered sugar and vanilla for a smooth, creamy topping to complement the spice and texture of the cake.
This carrot cake serves well as a dessert for gatherings or special occasions where a vegan option is desired. The variety of spices and fruit additions provide a nuanced flavor and texture profile different from a traditional carrot cake, making it suitable for those avoiding dairy and eggs.
Ingredients
- 2 tablespoons flax meal
- 6 tablespoons water warm
- 2/3 cup coconut flakes unsweetened
- 1/2 cup pecans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups coconut sugar
- 2 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup almond milk unsweetened
- 3/4 cup avocado oil (or any neutral flavored oil)
- 1 tablespoon vanilla extract
- 1 cup pineapple crushed
- 2 cups carrot grated
For the frosting:
- 8 ounces cream cheese softened to room temperature, dairy-free
- 1/2 cup butter softened to room temperature, dairy-free
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups powdered sugar
Instructions
- Heat your oven to 350°F and line the bottom of 2 8-inch cake pans with parchment paper, rubbing the sides with oil.
- Whisk the flax meal and water and place into the fridge for 10 minutes.
- Spread the coconut flakes and pecans on two separate small baking sheets and bake until the coconut is golden, about 3-5 minutes and the pecans smell nutty, about 10 minutes.
- Finely chop the pecans and set aside.
- In a large bowl, whisk the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger, nutmeg, and cloves.
- Add in the milk, oil, vanilla and the flax mixture from the fridge, and whisk well.
- Lightly press out some of the liquid from the crushed pineapple and stir it, along with the carrots, pecans, and coconut into the batter.
- Divide between two cake pans and bake until a toothpick inserted in the center comes out clean, about 37-42 minutes. Let cool COMPLETELY.
To make the frosting
- Using an electric hand mixer, beat the cream cheese and butter until fluffy. Add in the vanilla and salt and beat again.
- Add the sugar a little at a time and then beat until fluffy.
To assemble
- Spread 3/4 of frosting on one of the tops of the cakes and then place the other cake on top.
- Spread a VERY thin layer of frosting over the entire outside of the cake and then refrigerate for 30 minutes.
- Once chilled, frost the rest of the cake.
- DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12People
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 80g | 27% |
| Protein | 4.6g | 9% |
| Fat | 31.3g | 48% |
| Saturated Fat | 9.4g | 47% |
| Polyunsaturated Fat | 6.5g | 38% |
| Monounsaturated Fat | 14.9g | 75% |
| Sodium | 507mg | 21% |
| Potassium | 156mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 10mg | 1% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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