This vegan carrot cake is a delicious dessert for any occasion. It contains no eggs or dairy but still has a lovely texture. It is not dry and has just the right amount of sweetness. Over the years I have noticed that carrot cake is always such a crowd pleaser. Typical carrot cake is topped with cream cheese frosting. Don’t get me wrong, that is very delicious option, but my favorite way to serve this carrot cake is with my homemade vegan maple caramel sauce. It’s a different spin on a carrot cake but still so amazing.
Here is how it’s made:
Mix the flaxseeds with the milk and set aside for 5 minutes. Then, in a large mixing bowl, combine all the wet ingredients.
Add in the dry ingredients and whisk until combined. Try not to over-mix. Over-mixing will create a denser cake.
Gently mix in the grated carrots, shredded coconut and pecans (optional if you do not like nuts).
Spread evenly in a 9 inch round cake pan that has been greased and lined with parchment paper. Bake, let cool completely, serve and enjoy!
VEGAN CARROT CAKE
- 2 tbsp ground flaxseeds
- 1/4 cup cashew milk , or milk of choice
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1/2 cup applesauce , unsweetened
- 1/3 cup coconut oil , melted
- 1 tsp vanilla extract
- 1 tsp orange zest , optional
- 1 1/2 cups spelt flour , or regular whole wheat flour
- 1/2 tsp Himalayan pink salt , or sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 1/2 cups grated carrots
- 1/2 cup shredded coconut , unsweetened
- 1/2 cup chopped pecans , optional
Preheat your oven to 350F. Grease and line with parchment paper a round 9-inch cake pan.
In a small bowl, mix together the ground flaxseed and cashew milk. Let sit for 5 minutes.
In a large mixing bowl, mix the coconut sugar, maple syrup, applesauce, coconut oil, vanilla extract, orange zest and the milk mixture until smooth.
In a separate bowl, mix together the spelt flour, salt, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg.
Add the dry ingredients into the wet ingredients and mix until combined. Do not over-mix. Over-mixing will create a dense cake.
Gently stir in the grated carrots, coconut and pecans.
Spread the batter evenly in the cake pan.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let cool in the pan for 10 minutes then transfer onto a cooling rack.
Serve with my homemade vegan maple caramel sauce or your favorite frosting and enjoy!