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Ingredients

  • 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

Instructions

  1. Preheat your oven to 350F. Grease and line with parchment paper a round 9-inch cake pan.

  2. In a small bowl, mix together the ground flaxseed and cashew milk. Let sit for 5 minutes.

  3. In a large mixing bowl, mix the coconut sugar, maple syrup, applesauce, coconut oil, vanilla extract, orange zest and the milk mixture until smooth.

  4. In a separate bowl, mix together the spelt flour, salt, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg.

  5. Add the dry ingredients into the wet ingredients and mix until combined. Do not over-mix. Over-mixing will create a dense cake.

  6. Gently stir in the grated carrots, coconut and pecans.

  7. Spread the batter evenly in the cake pan.

  8. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

  9. Let cool in the pan for 10 minutes then transfer onto a cooling rack. 

  10. Serve with my homemade vegan maple caramel sauce or your favorite frosting and enjoy!