Cinnamon-Spiced Carrot Cake
CATEGORIES
INGREDIENTS
- Cooking Time: 30-40 min
- Servings: 12 (makes one 9 x 13 in cake or two 8 x 8 in cakes)
- Preparation Time: 10 min
- 2¼ cups flour (all-purpose or half-half with your other favourite flour)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- ½ cup applesauce
- 1 cup milk alternative of your choice (or milk)
- 2 teaspoons vanilla
- 1 cup cane sugar
- ½ cup sunflower oil (or other neutral tasting oil)
- 2 cups grated carrots
- FROSTING OPTIONS - BUT OPTIONAL (the cake is also good as is, without frosting!)
- FROSTING OPTION #1 - Optional: Cream-cheese like with nuts
- ½ cup raw macadamia nuts (soaked, drained and rinsed)
- ½ cup raw cashews (soaked, drained and rinsed)
- ¼ cup milk alternative of your choice (or milk)
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- FROSTING OPTION #2 - Optional: Butter-cream-like frosting
- 1 cup vegan margarine (or 2 sticks salted butter), room temperature
- ½ tablespoon vanilla extract
- ½ teaspoon fine sea salt
- 4 cups powdered sugar
DIRECTIONS
- MAKE THE CAKE
- Preheat the oven to 350°F and grease a 9x13 baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the applesauce, milk alternative, vanilla, sugar and oil.
- Add the dry ingredients to the bowl with the wet ingredients.
- Fold in the carrots and stir until just combined.
- Bake for 30 (approx.) or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
- MAKE THE FROSTING:
- FROSTING OPTION #1: Combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of milk alternative if necessary to get your blade moving.
- Chill for at least 30 minutes before spreading. (It will firm up a bit).
- FROSTING OPTION #2: Beat together powdered sugar, butter, vanilla, and salt until completely combined, but more of a dry crumb texture than frosting. Gradually add milk alternative while mixing until the desired texture is achieved. You want a thick firm frosting, but easily spreadable.
- ASSEMBLY: Plate and frost the cake as desired. Store frosted cake in the fridge.