Vegan Carrot Cake

One of the best vegan carrot cake recipe, cinnamon and nutmeg give it a delicious spiced flavor, is calls for just a few basic ingrédients.

This homemade vegan carrot cake recipe is unbelievably soft, moist, and completely delicious

 

 

Preparation: 30 minutes
Cook: 50-60 minutes
Servings: 10 Pers

Ingrédients  :

  • 2 cups of wholemeal flour⠀⠀
  • 2 tsp of apple cider vinegar⠀⠀
  • 2 tsp of baking powder⠀⠀
  • 2 tsp of flaxseed powder⠀⠀
  • 1 1/2 cup of nut or soy milk⠀⠀
  • 2 large carrots grated ⠀⠀
  • 1/2 cup of coconut sugar⠀⠀
  • 1/3 cup of chopped walnuts (optional)⠀⠀
  • 1/2 tsp of mixed spice⠀⠀
  • 1 tsp of nutmeg powder⠀⠀
  • 1 tsp of vanilla powder ⠀⠀
  • 1 1/2 tsp of cinnamon⠀⠀
  • Pinch of salt⠀

Cashew Vanilla Icing :

  • 1 cup of soaked cashews ⠀⠀
  • 1 tbsp of coconut oil⠀⠀
  • 1 1/2 tsp of vanilla powder⠀⠀
  • 4 tbsp of water ⠀⠀
  • 2 tbsp of maple syrup or stevia

Directions :

  1.  Preheat your oven at 175 degrees Celsius. ⠀⠀
  2. Line a cake tin with baking paper.⠀⠀
  3. In a mixing bowl, add in the dry ingredients together and mix.⠀⠀
  4. Add in the wet ingredients and mix slowly.⠀⠀
  5. Grate the carrots and fold them gently with the dough. ⠀⠀
  6. Pour in your cake tin and cook for 50-60 minutes at 175 degrees. ⠀⠀
  7. Leave to cool down before adding my cashew vanilla icing and extra walnuts. ⠀
  8. For the cashew canilla icing, soak your cashews in water overnight and drain and rinse.⠀⠀
  9. Mix in a blender with the other ingredients until creamy and smooth. ⠀⠀
  10. Add more water if required. ⠀⠀
  11. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down. ⠀⠀
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