Healthy Vegan Carrot Cake
Ingredients
- 2 1/2 cups brown rice or buckwheat flour (in the picture I used buckwheat but brown rice flour will give a lighter color)
- ? 1 1/4 cup ground almonds
- ? 2 Tbsp chia seeds
- ? 8oz (about 3) carrots
- ? 250g ( about 1 cup) apple sauce
- ? 1 1/4 cup nut milk
- ? 2/3 cup maple syrup
- ? 1/3 cup walnuts and/or raisins (optional)
- ? coconut oil, for greasing
Preparation
In a large bowl, mix the flour, ground almonds, chia seeds and walnuts/raisins if using it
Mix the apple sauce, milk and syrup in a different bowl. Then mix it with the dry ingredients
Grate the carrots and stir in the mixture. You should have a smooth batter
Grease two cake pans (7 or 9 inch) with coconut oil and pour the batter into both
Bake at 350F for 20 minutes or until the top turns golden
Let it cool completely before frosting it
FROSTING OPTIONS
Classic whipped coconut cream from a can with sweetener of your choice
Vegan cream cheese with sweetener of your choice
Caramel Frosting (that’s what I used!)
Large bananas or if you’re feeling adventurous try using white beans (that’s what I used!) - 12 oz
Medjool dates (increase a bit if using the beans and omit the almond butter)
Tbsp almond butter
Tbsp coconut oil or sub for raw cacao butter, coconut butter or coconut cream
Tsp cinnamon
Blend everything until very smooth and creamy
When the cakes have cooled, place some of the frosting on top of one cake. Then pour the second cake on top and cover the cake with the remaining caramel frosting
Decorate with some crushed walnuts and or some fresh fruits