Vegan Carrot Cake
This homemade vegan carrot cake recipe is ultra moist and delicious! For a double layer cake or to fill a 9x13 pan, simply double the ingredients.
Servings: 10 - 12 slices
Ingredients
- 1 cup shredded carrot (200g)
- 1/2 cup applesauce or crushed pineapple
- 1/4 cup oil or additional applesauce for fat free
- 2 tsp vinegar
- 2 tsp pure vanilla extract
- 1 1/2 cups flour (Here's a Keto Carrot Cake)
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sugar or packed coconut sugar
- 1/4 cup raisins (optional)
- 1 handful shredded coconut, crushed walnuts or pecans (optional)
Instructions
- *The recipe works with all purpose, spelt, oat, or some brands of gluten free flour.Preheat oven to 350 F. Grease and line an 8-inch square or round pan with parchment. (If doubling the recipe, use two 8-inch pans or one 9x13.) In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or refrigerate overnight. Stir in all remaining ingredients. Pour into the pan, and smooth down. Bake 30 minutes or until a toothpick inserted into the cake comes out clean. If you can wait, I like to loosely cover once cool and let it sit overnight, because the cake tastes sweeter and has a lighter texture the next day! Leftovers can then be refrigerated 3-4 days or sliced and frozen.The vegan cream cheese frosting recipe I used for this cake is written out above. And if you are a visual person, be sure to check out the video above that shows how to make the vegan carrot cake.View Nutrition Facts
Video
Notes
The cake was adapted from my Carrot Cake Banana Bread.
Nutrition
Serving: 1slice | Calories: 120kcal | Carbohydrates: 20.4g | Protein: 2.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2g | Sodium: 155mg | Potassium: 100mg | Fiber: 2.2g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg