Apr 9

Apr 9 Creamy Vegan Carrot Cake

Carolina

Brunch, Snack, Dessert

Carrot cake lovers will flip over this cake and it’s perfect for that special occasion as well! This recipe is longer than my typical ones; but still easy to follow and so worth the effort. It’s oil free, eggless, has a gluten free option, and the texture is amazing!

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It’s perfect as dessert when you host, and a great idea to bring to a party. It’s super nutritious while still maintaining that extra creamy yumminess!

Creamy Vegan Carrot Cake

I’m a big fan of carrot cake, however, many carrot cakes I have tried have way too much sugar, unhealthy fats, and almost zero nutrition. So I had to create a better way for all of us to enjoy this treat. You will love this recipe because it is:

Healthier than most carrot cakes recipes I’ve seen.
Oil free, instead using ingredients like flaxseeds, which brings me to the next point.
Ingredients are mostly whole foods, with walnuts, almond flour, carrots, and whole wheat, among others.
It provides enough good energy to use as a pre-workout meal, which I sometimes do!

Side view carrot cake without cashew cream

Ingredients

Walnuts
Carrots
Flaxseed meal
Apple cider vinegar
Coconut milk
Unsweetened applesauce
Ground cinnamon
Almond flour
Whole wheat flour (replace with GF oat flour if necessary)
Unsweetened almond milk
Organic brown sugar
Salt
Baking soda
Baking powder

How to Make Creamy Vegan Carrot Cake?

You need a large mixing bowl and the oven for this recipe.

Mix all dry ingredients first.
Then add the grated carrots and wet ingredients.
Pour mix into the baking pan.
Bake it for one hour or so.

Side view carrot cake with lots of cashew cream

This Vegan Carrot Cake Is

Oil free
Egg-free
Dairy-free (without butter)
Healthier than most carrot cake recipes I’ve seen
Easy steps
Amazing as dessert or snack

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!

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Thanks!!!

Creamy Vegan Carrot Cake

Carrot cake lovers will flip over this cake and it’s perfect for that special occasion as well! This recipe is longer than my typical ones; but still easy to follow and so worth the effort. It’s oil free, eggless, has a gluten free option, and the texture is amazing!

Prep Time: 20 Minutes
Baking Time: 60 Minutes
Course: Dessert
Cuisine: American
Keywords: Carrot Cake, Carrots, Vegan
Servings: 25
Calories: 126kcal
Author: Carolina Ordonez

Ingredients (US Customary)

Dry Ingredients:
2 cups almond flour
1 1/2 cups organic whole wheat flour (replace with GF oat flour if necessary)
1 cup chopped walnuts
1 ¼ cup organic brown sugar
1 tsp salt
1 ½ tsp baking soda
2 tsp baking powder
1 ½ tsp ground cinnamon
Wet Ingredients:
2 cups grated carrots
4 tbsp flaxseed meal soaked in 7 tbsp water for 10 min.
1 tbsp Apple cider vinegar
1/2 cup fatty part of a full fat coconut milk can
1 cup unsweetened applesauce
1 cup unsweetened almond milk (or any plant based milk)

Ingredients (Metric)

Dry Ingredients:
224 grs almond flour
234 grs organic whole wheat flour (replace with GF oat flour if necessary)
125 grs chopped walnuts
250 grs organic brown sugar
1 tsp salt
1 ½ tsp baking soda
2 tsp baking powder
1 ½ tsp ground cinnamon
Wet Ingredients:
100 grs grated carrots
4 tbsp flaxseed meal soaked in 7 tbsp water for 10 min.
1 tbsp Apple cider vinegar
148 grs fatty part of a full fat coconut milk can
250 grs unsweetened applesauce
240 ml unsweetened almond milk (or any plant based milk)

Instructions

Preheat the oven to 370 F (188 C).
Mix all dry ingredients. Start adding all the wet ingredients, one at a time, stirring constantly.
Coat your baking pan with a bit of oil, pour in the batter evenly and put it in the oven for 60-70 min (every oven is different so carefully toothpick check along the way). Let it cool for 15 min.
Optional Frosting recipe: 2 1/2 cups raw cashews, 1 cup full fat coconut milk from a can, 3/4 cup maple syrup. Blend everything until smooth.
For the frosting, as pictured above, I cut the cake in half horizontally, added frosting between the two cake layers, and then generously spread the rest over the top.