It’s really hard to find a vegan carrot cake moisture and flavorful. In this version, I was looking for a very tasteful cake and very closely to the traditional recipe with obviously a twist that characterizes my recipes. I find that twist with coconut.
- 3 flax eggs (3 Tbsp flaxseed meal + 8 ½ Tbsp water) I use the flax seed and in my food processor and make it powder.
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 cup organic brown sugar
- Pinch Himalayan salt
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- pinch cardamom
- pinch ginger
- pinch turmeric
- 1 tbsp vanilla
- 1/2 cup plain unsweetened coconut milk and 1/2 coconut cream or you can use 1 cup of whole coconut milk or other non-dairy unsweetened milk.
- 1 1 /2 cups grated carrot
- 1 1/2 cups almond flour
- 1 1/2 cups gluten-free flour blend I use Robs Reds mills. (I sifted both flours together 3 times).
- Optional: 3/4 cup (chopped raw walnuts* (if preferred, omit, or sub 1/2 cup (70 g) raisins). I did not use it.
- Preheat oven to 350 degrees F (176 C). Butter and flour your pan with coconut oil, vegan cooking spray or vegan butter and dust with gluten-free flour. Shake out excess. Set aside. You can use any vegan anti-adherent spray.
- Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add sugars, salt, baking powder, cinnamon, nutmeg, cardamom, turmeric, ginger and vanilla and whisk together.
- Add 3/4 cup (180 ml) coconut milk and cream and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick. If too thick, add remaining 1/4 cup (60 ml) coconut milk. If adding walnuts, add at this time and stir.
- Put the batter in your preferred mold and Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.
- Remove from oven and let rest in the pans for 15 minutes.
- NOTE: This cake needs to cool completely. It benefits from plenty of airflows, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.
- Once cooled, you can serve as is or frost!
- Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it’s best when eaten fresh.
- 1 1/2 cups (180 g) raw cashews, soaked in hot water 1 hour or cool water 6-8 hours
- 1/2 cup (120 ml)coconut cream
- 2- 4 Tbsp maple syrup (I use 2 tbsp)
- 1/4 cup (60 ml) melted coconut oil* (adds richness and helps firm up)
- 1/4 tsp lemon zest
- 1-2 Tbsp (15-30 ml) lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp himalayan salt
- After soaking cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender.
- Add the remaining ingredients.
- Blend until creamy and smooth, scraping down sides as needed. It’s important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender until the texture is silky and smooth.
- Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor like you prefer.
- Your frosting is ready to use. Remember if you put the frosting on all the cake you need to keep refrigerated.