Vegan Carrot Cake
Carrot cake is believed to have originated from medieval carrot puddings that were sweetened with honey and spices.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 100 gram Almond flour
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 100 gram Coconut oil
- 150 gram Maple syrup
- 1 cup Almond milk
- 1 teaspoon Vanilla extract
- 100 gram Chopped walnuts
- 100 gram Raisins
- 200 gram Vegan cream cheese
- 100 gram Powdered sugar
- 2 teaspoon Lemon juice
Instructions
- Preheat the oven to 180°C (350°F). Grease a round cake pan.
- In a large bowl, mix the grated carrots, all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the coconut oil, maple syrup, almond milk, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients and mix well.
- Fold in the chopped walnuts and raisins.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the vegan cream cheese, powdered sugar, and lemon juice until smooth.
- Once the cake has cooled, spread the cream cheese frosting evenly on top.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.