Vegan Carrot Cake

Carrot cake originated from Europe in the Middle Ages when sugar and other sweeteners were scarce, so carrots were used as a substitute to sweeten the cake.

This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

Vegan Carrot Cake

Cooking Method: Baking Cuisine: International Courses: Any, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 200 gram All-purpose flour
• 150 gram Brown sugar
• 120 ml Vegetable oil
• 120 ml Almond milk
• 2 tablespoon Ground flaxseed
• 2 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 50 gram Walnuts
• 50 gram Raisins

Instructions

1. Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
2. In a mixing bowl, combine the grated carrots, all-purpose flour, brown sugar, vegetable oil, almond milk, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, vanilla extract, and salt. Mix well.
3. Fold in the chopped walnuts and raisins.
4. Pour the batter into the prepared cake pan.
5. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let the cake cool in the pan for 10 minutes.
7. Transfer the cake to a wire rack and let it cool completely.
8. Optional: Frost the cake with vegan cream cheese frosting.
9. Serve and enjoy!

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.