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

  1. In a large bowl, mix the flour, ground almonds, chia seeds and walnuts/raisins if using it

  2. Mix the apple sauce, milk and syrup in a different bowl. Then mix it with the dry ingredients

  3. Grate the carrots and stir in the mixture. You should have a smooth batter

  4. Grease two cake pans (7 or 9 inch) with coconut oil and pour the batter into both

  5. Bake at 350F for 20 minutes or until the top turns golden

  6. Let it cool completely before frosting it

  7. FROSTING OPTIONS

  8. Classic whipped coconut cream from a can with sweetener of your choice

  9. Vegan cream cheese with sweetener of your choice

  10. Caramel Frosting (that’s what I used!)

  11. Large bananas or if you’re feeling adventurous try using white beans (that’s what I used!) - 12 oz

  12. Medjool dates (increase a bit if using the beans and omit the almond butter)

  13. Tbsp almond butter

  14. Tbsp coconut oil or sub for raw cacao butter, coconut butter or coconut cream

  15. Tsp cinnamon

  16. Blend everything until very smooth and creamy

  17. 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

  18. Decorate with some crushed walnuts and or some fresh fruits

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