Delicious Vegan Carrot Cake Recipe
Any cake recipe can be made for vegans and this recipe is no different. This vegan carrot cake is tender and most. With a touch of cinnamon and other spices, it can be served any time of year – top it off with a vegan frosting and a recipe that everyone will love.
Ingredients To Make Vegan Carrot Cake
- 1/3 cup coconut oil (melted)
- ¼ cup maple syrup and cane sugar (each)
- ½ organic sugar (use coconut sugar or regular)
- ¾ tsp. sea salt
- 1 ½ tsp baking sugar and baking soda (each)
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¾ or 1 cup almond milk (unsweetened) (or other non-dairy milk of choice)
- 1 ½ cup grated carrot (loosely packed)
- ¼ cup chopped walnuts
- 1 ½ cups almond flour and gluten-free flour (3 cups in all)
- Vegan cashew or coconut butter frosting (optional)
Steps By Step Instructions
1. Preheat oven to 350°F. Use melted coconut oil to coat 2 baking pans (9×13 inch or 8 inch) of choice and dust it with gluten-free flour. Shake off excess flour. Put aside
2. Combine oil and maple syrup and whisk. Add the applesauce, salt, sugars, baking soda and powder, cinnamon, and nutmeg. Whisk well so that there are no lumps.
3. Add ¾ cup of almond or other milk (180 ml) to above mixture and stir. Add the grated coconut and stir. Add the rest of the almond and gluten-free flours and stir well. The batter should be thick and easy to pour. If it is too thick, add a bit more almond milk so that it can be easily poured. Add walnuts to the batter.
4. Pour batter evenly into both cake pans and bake for 40-50 minutes till the crust is golden brown. Check if it is cooked with a toothpick.
5. Remove from oven and let cool. You can speed up the cooling process by placing the cake in the fridge. Once the cake has cooled completely, add a frosting of your choice and serve.
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