Description
Eat more veggies by indulging in our sweet and moist vegan carrot cake! This wholesome goodness is a guilt-free treat, perfect for cold and grey days. If you’re looking for a healthy snack or dessert, this wholesome vegan cake won’t disappoint.
Ingredients
- FOR THE CAKE:
- 2 Tablespoons Flax Seed Meal
- 6 Tablespoons Water
- 2 cups Carrots, Shredded
- 2 cups Whole-grain Flour
- ½ cups Brown Sugar Or Coconut Sugar
- 3 teaspoons Baking Powder
- ½ teaspoons Salt
- 2 teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Cardamom
- ½ teaspoons Ground Ginger
- 1 cup Applesauce
- ¾ cups Soy Milk
- ½ cups Raisins
- ⅓ cups Walnuts
- FOR THE FROSTING:
- 1 cup Cashews
- 2 Tablespoons Brown Sugar Or Coconut Sugar, Or More To Taste
- ¼ cups Soy Milk
- 1 Tablespoon Lemon Juice
- ¼ teaspoons Cinnamon
- ¼ teaspoons Vanilla
Preparation
For the cake:
Preheat oven to 350ºF (180ºC) and prepare a 8 or 9-inch nonstick pan (or line with parchment if you don’t have nonstick bakeware).
Whisk flax seeds and water and let sit for about 5 minutes to get a thick consistency. Meanwhile, peel and shred carrots in a food processor or using a grater.
Place all dry ingredients into a medium-sized bowl and mix. In another bowl, whisk together wet ingredients until well-combined (adding the flax egg in as well). Fold dry ingredients into wet without overmixing the batter. Finally, fold in raisins and walnuts.
Pour batter into pan, evening the top with the back of a spatula. Bake for around 35 minutes, then remove from oven and let it cool for 5 minutes. Remove cake from pan and put on a cooling rack.
For the frosting:
Soak cashews in boiling water for around 2–4 hours, depending on how much time you have. Overnight would be best. Drain and wash cashews, then place in a blender with the rest of the frosting ingredients. Blend until smooth, adding more soy milk if needed. The end result should be thick like cream cheese. Once the carrot cake is cool, slather on your frosting.
Top with chopped nuts and cinnamon for decoration!
