Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, vegan carrot cake (& frosting). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts. Classic vegan carrot cake made with normal pantry ingredients!
Vegan Carrot Cake (& Frosting) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vegan Carrot Cake (& Frosting) is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook vegan carrot cake (& frosting) using 22 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Carrot Cake (& Frosting):
- Get Cake:
- Get 2 1/4 cups flour (Half spelt, half all-purpose flour)
- Get 3 tsp baking powder
- Make ready 1 tsp baking soda
- Prepare 3 tsp cinnamon
- Get 1/2 tsp nutmeg
- Make ready 1 tsp salt
- Prepare 1/2 cup applesauce
- Make ready 1 cup almond milk
- Prepare 2 tsp vanilla
- Prepare 1 cup cane sugar
- Take 1/2 cup (melted) coconut or canola oil
- Get 2 cups grated carrots, medium-packed
- Make ready Frosting:
- Prepare 1/2 cup raw macadamia nuts (soaked, drained, and rinsed)
- Make ready 1/2 cup raw cashews (soaked, drained, and rinsed)
- Take 1/4 cup almond milk
- Take 1/4 cup maple syrup
- Get 2 tbsp coconut oil
- Take 1 tsp vanilla
- Make ready 2 tsp fresh lemon juice
- Take 1/2 tsp salt
This simple recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make! It has a sugar-free icing which is furthermore keto-friendly. It's perfectly spiced with a super moist crumb and is smothered in decadent, ultra-creamy vegan cream cheese frosting. This easy Vegan Carrot Cake features a perfect spice flavor with a moist crumb and ultra-smooth vegan cream cheese frosting — it's the best!
Instructions to make Vegan Carrot Cake (& Frosting):
- Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
- Mix the dry ingredients into the bowl with the wet ingredients.
- Fold in the carrots and stir until just combined.
- Bake for 30 to 40 minutes until a toothpick comes out clean. Let cake cool completely before frosting.
- Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of milk if necessary to get your blade moving.
- Chill frosting for at least 30 minutes before spreading on the cake.
- Store frosted cake in the fridge.
This Vegan Carrot Cake is super moist, fluffy and perfectly fragrant. It's covered in a tangy cream cheese frosting, easy to make in one bowl and healthier than the traditional version! This vegan and gluten-free carrot cake recipe is moist, flavorful, made with a heavenly "cream cheese" frosting, and tastes like the real Vegan Gluten-Free Carrot Cake. This vegan carrot cake is rich, flavorful, and topped with a decadent maple cream cheese frosting. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting.
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