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Vegan Carrot Cake
Lisa

Vegan Carrot Cake

This healthy, gluten free cake is incredibly moist, packed with flavor, and has the perfect amount of sweetness.
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Course: Dessert, gluten free, vegan
Cuisine: American, european
Ingredients Equipment Method

Ingredients
  

  • 1 Cup Plant Based Milk I like to use a unsweetened vanilla almond milk in my cake. Use your favorite plant based milk.
  • 2 tsp Apple Cider Vinegar This is added to the plant based milk to make a vegan buttermilk.
  • Egg Substitute A powdered egg substitute equal to 2 eggs.
  • 1/2 Banana
  • 1/4 Cup Real Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 Cups Shredded Carrots
  • 2 Cups Oats This can be a quick or regular oat if making your own oat flour. Or you can use a oat flour purchased from the store.
  • 1 tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/4 Cup Raisins Optional.
Cashew Topping - Optional
  • 1 Cup Raw Cashews
  • 1 Cup Plant Based Milk I used a unsweetened vanilla almond milk.
  • 1/4 Cup Real Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Ground Cinnamon

Equipment

  • 1 High Speed Blender This is only needed if you make your own oat flour at home.
  • 1 8 x 8 glass baking dish

Method
 

  1. Preheat the oven to 350° F.
  2. Spray a 8 x 8 inch baking dish with cooking spray and set aside.
  3. In a small bowl, mix the powdered egg substitute to the package directions.
  4. Measure the plant based milk into a measuring cup.
  5. Stir in the apple cider vinegar, and set aside to curdle, this is the vegan buttermilk.
  6. Next, mix together the oat flour, baking powder, baking soda, and ground cinnamon in a medium sized mixing bowl.
  7. Peel and shred the carrots, place into the flour mixture.
  8. Continue by adding the egg substitute, vegan buttermilk, vanilla, maple syrup, and mashed banana.
  9. Combine until there are no lumps, then fold in the raisins and nuts if you are adding any.
  10. Spread the batter into the prepared baking dish.
  11. Place into the oven and bake for 45 minutes.
  12. After 45 minutes, test the cake with a toothpick to see if the cake is done, if not, place back into the oven for another 10 to 15 minutes.
  13. Once the cake is done, remove from the oven to cool completely before adding a glaze or frosting.
How to make the frosting (optional)
  1. Soak the raw cashews for 4 to 6 hours before making the frosting.
  2. After soaking, drain and rinse, then add the cashews to a high speed blender.
  3. Continue adding the plant based milk, maple syrup, cinnamon, and vanilla.
  4. Blend on the highest setting until the mixture is creamy smooth.
  5. Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the frosting.
  6. After 5 to 10 minutes, remove from heat, set aside to let the mixture cool.
  7. Once the cake and frosting have completely cooled, spread the frosting over the cake before cutting.
  8. Sprinkle cinnamon and nuts (if using) on the top of the frosting before serving.