I am not your average baker. A few times a year I crave something special and take the time to bake it. But other than that, I am more of a savoury cooking person and sweet cheater. 🙂 Nevertheless, you could basically wake me up at night for this one: vegan carrot cake! It’s easy, very yummy and cruelty free. Need I say more? No. Start baking!
Vegan carrot cake
- 250 gr wholegrain flour (you can add 25 gr of coconut flour for an exotic bite)
- 3 ts baking powder
- 1 ts baking soda
- 1/2 ts nutmeg (or for Dutchies: koek & speculaas kruiden)
- 3 ts cinnamon (or more, I am a C junkie :))
- 1 ts (himalaya) salt
- 125 gr (organic) apple sauce
- 250 gr non diary milk (soy, almond, whatever you like)
- 2 ts vanilla extract
- 125 gr coconut sugar
- 300 gr grated carrots
- 4 tbs coconut oil
- 70 gr cashew nuts (soaked in hot water for 2 hrs or left overnight)
- 70 gr macadamia nuts (soaked similarly as the cashews)
- 100 non-diary milk (e.g. soy, almond, oat)
- 2 tbs agave syrup
- 2 tbs coconut oil
- 1 ts vanilla extract
- 2 tbs lemon juice
- 1/2 ts salt
- Preheat the oven to 180 degrees
- Mix in a large bowl dry ingredients: flour, baking powder and soda, cinnamon, nutmeg (or koek & speculaaskruiden for Dutchies) and salt.
- Mix in another bowl the wet ingredients: apple sauce, non-diary milk, vanilla extract, sugar and oil.
- Now, mix the dry and wet ingredients together and add the grated carrots until you get a nice and clean texture.
- Bake for about 30 up to 40 minutes, depending on how strongly your oven bakes. With mine, after 35 min. it’s fine. Let it cool off well afterwards.
- For the frosting: basically combine all the mentioned ingredients and mix in a blender/ mixer with an S-shaped knife. It should be very smooth, in case it’s too thick, just add a few drops of non-diary milk until you reach a beautiful consistency.
- Put the frosting in the fridge for about an hour before distributing it over the cake.
- Distribute the frosting over the cake and let it cool in the fridge for about 15 min before serving.