Vegan Carrot Cake
INGREDIENTS
  • Cooking Time: 40 minutes
  • Servings: 8
  • Preparation Time: 15-20 minutes
  • (Cake)
  • *Dry*
  • -2 1/2 cups Spelt Flour
  • -1 tsp Baking Soda
  • -1 tsp Salt
  • -3 tsp Baking Powder
  • -2 tbsp Cinnamon
  • *Wet*
  • -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
DIRECTIONS
  1. - Pre-heat oven to 180C/350F. Prepare a loaf pan with parchment paper.
  2. - 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.
  3. - Add 2 cups of carrots. Whisk together until well combined.
  4. - And after that add 1 cup of walnuts. Whisk together until well combined.
  5. - 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)
  6. - 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.
  7. *Prepare Icing*
  8. - In one bowl put powdered sugar, vegan butter and dairy-free milk. Combine well with mixer.
  9. - Add vanilla extract, apple cider vinegar and lemon juice. mix everything well.
  10. - Once carrot cake is cool, ice cake with icing and garnish with optional walnuts or pecans.
RECIPE BACKSTORY
It's healthy and delicious