Classic Vegan Carrot Cake with Spices
Ingredients
- 1 1/2 cups shredded carrots
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Preparation
Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan
Melt the coconut oil in a small saucepan over low heat or in the microwave
In a large bowl, mix together the shredded carrots, applesauce, maple syrup, the melted coconut oil, and vanilla extract
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt
Gradually add the dry ingredients to the wet ingredients, stirring until just combined
Fold in the chopped walnuts and raisins if using
Pour the batter into the prepared pan and smooth the top
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
