Name: Vegan Carrot Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 2 cups loosely packed grated or shredded carrots; 1/4 cup maple syrup; 2/3 cup sugar; 1/4 cup oil (olive or coconut); 2 tsp lemon juice; 1 tsp vanilla extract; 2 tbsp flax seed meal; 1/2 small apple or 1/4 cup chopped apple or apple sauce; 1/3-1/2 cup chopped carrots; 1/2 inch fresh ginger (optional); 1/2 cup water or non-dairy milk; 2 cups flour (1 cup whole wheat, 1 cup unbleached white); 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp cardamom; 1/2 tsp ground ginger; 1/3 tsp salt; 1/3 cup chopped walnuts; 1/3 cup currants or raisins; 1/2 cup cashews soaked for 1 hour or overnight (for frosting); 3-4 tbsp water (for frosting); 1/8-1/4 tsp salt (for frosting); 2 tsp or more lemon juice (for frosting); 2 tbsp sugar (for frosting); 1/4 tsp vanilla extract (for frosting); 1-2 tsp coconut flour (for frosting)

Description

A moist and flavorful vegan carrot cake that combines nostalgia with health, packed with wholesome ingredients and natural sweeteners.

Ingredients

Scale

2 cups loosely packed grated or shredded carrots
1/4 cup maple syrup
2/3 cup sugar
1/4 cup oil (olive or coconut)
2 tsp lemon juice
1 tsp vanilla extract
2 tbsp flax seed meal
1/2 small apple or 1/4 cup chopped apple or apple sauce
1/3–1/2 cup chopped carrots
1/2 inch fresh ginger (optional)
1/2 cup water or non-dairy milk
2 cups flour (1 cup whole wheat, 1 cup unbleached white)
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 tsp ground ginger
1/3 tsp salt
1/3 cup chopped walnuts
1/3 cup currants or raisins
1/2 cup cashews soaked for 1 hour or overnight (for frosting)
3–4 tbsp water (for frosting)
1/8–1/4 tsp salt (for frosting)
2 tsp or more lemon juice (for frosting)
2 tbsp sugar (for frosting)
1/4 tsp vanilla extract (for frosting)
1–2 tsp coconut flour (for frosting)

Instructions

Preheat the oven to 365°F (180°C). Grease and line a loaf pan with parchment paper.
In a bowl, mix grated carrots, maple syrup, sugar, oil, lemon juice, and vanilla extract. Let sit for 2 minutes.
In a blender, combine flax seed meal, apple, chopped carrots, and ginger with water until smooth. Mix with carrot mixture.
In another bowl, whisk flour, baking powder, baking soda, spices, and salt.
Gently fold dry ingredients into wet mix until combined, avoiding over-mixing.
Fold in walnuts and currants.
Pour batter into the prepared loaf pan and bake for 60-70 minutes, until a toothpick comes out clean.
Cool in the pan for 15 minutes, then cool completely on a wire rack.
For the frosting, blend soaked cashews with water, salt, lemon juice, sugar, and vanilla until smooth. Add coconut flour as needed for thickness.
Spread frosting over the cooled cake and decorate as desired.

Notes

Fresh ingredients yield a more vibrant cake. Enjoy nut-free options by substituting nuts with seeds. Room temperature ingredients help achieve better mixing.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan cake, carrot cake, dessert, healthy baking, plant-based