vegan carrot cake (& frosting)
Vegan carrot cake (& frosting) could be just the dairy free recipe you've been looking for. One portion of this dish contains about 4g of protein, 19g of fat, and a total of 362 calories. For 79 cents per serving, you get a frosting that serves 12. 142 people were impressed by this recipe. This recipe from Love & Lemons requires flour, cane sugar, applesauce, and vanilla. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. If you like this recipe, take a look at these similar recipes: Vegan Carrot Cake with Cream Cheese Frosting, Gluten-free Carrot Cake with Vegan Cream Cheese Frosting, and Raw Carrot Cake Bites with Vanilla Protein Frosting (can be vegan & gluten free!)… and Fave Five Friday: Healthier Easter Inspired Treats.
Servings: 12
Ingredients:
1/4 cup almond milk
1 cup original Almond Breeze Almond Milk
1/2 cup applesauce
3 teaspoons baking powder
1 teaspoon baking soda
1 cup cane sugar
1/2 cup (melted) coconut or canola oil
2 cups grated carrots (just shy of 1lb)
1/2 cup cashews (soaked, drained and rinsed)
3 teaspoons cinnamon
2 tablespoons coconut oil
2 1/4 cups flour (I used half spelt, half cake flour)
2 teaspoons lemon juice
1/2 cup macadamia nuts (soaked, drained and rinsed)
1/4 cup maple syrup
1/2 teaspoons nutmeg
1 teaspoons salt
2 teaspoons vanilla
Equipment:
baking pan
whisk
bowl
oven
toothpicks
blender
Cooking instruction summary:
Preheat oven to 325 and grease a 9x13 (or similar) baking pan.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.Mix the dry ingredients into the bowl with the wet ingredients.Fold in the carrots and stir until just combined.Bake for 30-40 minutes or until a toothpick comes out clean. Let cake cool completely before frosting.For the frosting: combine frosting ingredients into a high speed blender. Start the blender on low and gradually increase speed (the mixture will be very thick at first). You can add an extra tablespoon of almond milk if necessary to get your blade moving.Blend until very smooth. Chill for at least 30 minutes before spreading. (it'll firm up a bit).Store leftover frosted cake in the fridge.
Step by step:
1. Preheat oven to 325 and grease a 9x13 (or similar) baking pan.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
2. Mix the dry ingredients into the bowl with the wet ingredients.Fold in the carrots and stir until just combined.
3. Bake for 30-40 minutes or until a toothpick comes out clean.
4. Let cake cool completely before frosting.For the frosting: combine frosting ingredients into a high speed blender. Start the blender on low and gradually increase speed (the mixture will be very thick at first). You can add an extra tablespoon of almond milk if necessary to get your blade moving.Blend until very smooth. Chill for at least 30 minutes before spreading. (it'll firm up a bit).Store leftover frosted cake in the fridge.
Nutrition Information:
covered percent of daily need
