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Vegan Carrot Cake

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"vegan, gluten-free, egg-free, dairy-free, healthy"

Serves 8 | Prep Time 15-20 minutes | Cook Time 40 minutes

Why I Love This Recipe

It's healthy and delicious

Ingredients You'll Need

-2 1/2 cups Spelt Flour
-1 tsp Baking Soda
-1 tsp Salt
-3 tsp Baking Powder
-2 tbsp Cinnamon
-1/2 cup Apple Sauce
-1 cup any Dairy-free Milk ( almond, soy...)
-2 tsp Vanilla Extract
-1/2 cup Coconut Oil
-1/2 cup Coconut Sugar ( *or brown sugar)
-2 cups Finely Grated Carrots
-1 cup Chopped Walnuts (*optional)
(Vegan Icing)
-1 cup Powdered Sugar
-25 g Vegan Butter
-3 tbsp Dairy-free Milk
-1 tsp Vanilla Extract
-2 tsp Apple Cider Vinegar
-4 tbsp Fresh Lemon Juice


- Pre-heat oven to 180C/350F. Prepare a loaf pan with parchment paper.

- In one bowl mix all dry ingredients, and in other mix all wet ingredients. When you mix everything slowly fold dry mix into the wet mix. Combine everything well.

- Add 2 cups of carrots. Whisk together until well combined.

- And after that add 1 cup of walnuts. Whisk together until well combined.

- Pour carrot cake batter into the loaf pan and even out the top with the spatula. Bake for 30-40 minutes. (*mine took 40 minutes)

- Remove cake from oven and leave it to cool in the pan for 5 minutes. Remove from the loaf and leave to cool on a cooling rack.

*Prepare Icing*
- In one bowl put powdered sugar, vegan butter and dairy-free milk. Combine well with mixer.

- Add vanilla extract, apple cider vinegar and lemon juice. mix everything well.

- Once carrot cake is cool, ice cake with icing and garnish with optional walnuts or pecans.

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