Vegan Carrot Cake
A moist vegan carrot cake made with applesauce and plant milks, topped with a creamy nut-based frosting.
Equipment
- Oven
- 9x13-inch baking pan
- Large Bowl
- Bowl
- Spoon or spatula
- High-Speed Blender
- Refrigerator
Ingredients
Ingredients
- 2 1/4 cupsflour half spelt or whole wheat, half all-purpose
- 3 teaspoonsbaking powder*
- 1 teaspoonbaking soda
- 3 teaspoonscinnamon
- 1/2 teaspoonnutmeg
- 1 teaspoonsea salt
- 1/2 cupapplesauce
- 1 cupalmond milkoroat milk
- 2 teaspoonsvanilla extract
- 1 cupcane sugar
- 1/2 cupmelted coconut oil or canola oil
- 2 cupsgrated carrots
- 1/2 cupraw macadamia nuts soaked, drained, and rinsed
- 1/2 cupraw cashews soaked, drained, and rinsed
- 1/4 cupalmond milkoroat milk
- 1/4 cupmaple syrup
- 2 tablespoonscoconut oil
- 1 teaspoonvanilla extract
- 2 teaspoonsfresh lemon juice
- 1/2 teaspoonsea salt
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, whisk together 2¼ cups flour (half spelt or whole wheat, half all-purpose), 3 teaspoons baking powder, 1 teaspoon baking soda, 3 teaspoons cinnamon, ½ teaspoon nutmeg, and 1 teaspoon sea salt.
- In a separate bowl, whisk together ½ cup applesauce, 1 cup almond milk or oat milk, 2 teaspoons vanilla extract, 1 cup cane sugar, and ½ cup melted coconut oil or canola oil until combined.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined. Fold in 2 cups grated carrots.
- Transfer the batter to the prepared 9x13-inch pan and smooth the top. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely in the pan before frosting.
- If not already done, soak ½ cup raw macadamia nuts and ½ cup raw cashews, then drain and rinse them before making the frosting.
- To make the frosting, place the drained macadamia nuts, drained cashews, ¼ cup almond milk or oat milk, ¼ cup maple syrup, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, 2 teaspoons fresh lemon juice, and ½ teaspoon sea salt into a high-speed blender. Blend until very smooth, about 1 to 2 minutes or longer, scraping down the sides as needed.
- Chill the frosting in the refrigerator for at least 30 minutes so it firms up slightly before spreading.
- When the cake is completely cool, spread the chilled frosting evenly over the cake. Store the frosted cake in the refrigerator.
Notes
Notes
*Make sure your baking powder is fresh in order for the cake to rise (since there aren't eggs in the recipe). If your baking powder has been in the back of your pantry for too long it may be less effective.
**Soak your cashew and macadamia nuts for at least 3 to 4 hours, preferably overnight, then drain and rinse before using. I recommend using a very high speed blender (vitamix, blendtec, or similar). For a more traditional frosting, make this
vegan frosting recipe
with vegan butter and vegan cream cheese.
*Make sure your baking powder is fresh in order for the cake to rise (since there aren't eggs in the recipe). If your baking powder has been in the back of your pantry for too long it may be less effective.
**Soak your cashew and macadamia nuts for at least 3 to 4 hours, preferably overnight, then drain and rinse before using. I recommend using a very high speed blender (vitamix, blendtec, or similar). For a more traditional frosting, make this
vegan frosting recipe
with vegan butter and vegan cream cheese.