Vegan Carrot Cake Recipe

By: Barb Biagioli

Carrot cake is my favorite cake of all time. And no, not because it has carrots in it. You’d think carrot cake would always be ultra-healthy, hence the carrots, but I’ve had some pretty indulgent carrot cakes in my day.

 This carrot cake, however, is both a healthier version and also super delicious. It’s fluffy and moist, with a bit of crunch and perfectly sweet from the maple cream frosting. It has become my kids birthday cake staple – great for younger palates and adults alike. It’s a great alternative to the repetitive pumpkin pies we see adorning tables around at this time of year – still full of fall flavors, just the right amount of sweetness and loaded with autumn colors too.

 It is dairy free, refined sugar free, and can be made gluten free and/or grain free if you wish! It’s versatility makes it great for all of your upcoming seasonal social gatherings. Enjoy! 

Vegan Carrot Cake Recipe

 Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes | Servings: 12

 INGREDIENTS

•  3 flax eggs (3 tbsp ground flax + 7 ½ tbsp water)

• 1/3 cup coconut oil, melted

• ½ cup maple syrup

• 1 cup applesauce

• ½ cup coconut sugar

• 1 tsp vanilla extract

• ¾ tsp sea salt

• 1 ½ tsp baking soda

• 1 ½ tsp baking powder

• 1 tsp cinnamon

• ¾ cup almond milk

• 1 ½ cup grated carrot

• 1 ½ cups oat flour

• 1 ½ cups spelt flour

• ¾ cup walnuts, chopped

• 1 16oz jar pure maple cream

INSTRUCTIONS

 1. Preheat the oven to 350 degrees F. Oil and flour two 8 inch round pans with coconut oil and dust with flour. Shake out the excess and set aside.

 2. Prepare your flax eggs in a large mixing bowl. Let sit for 10 minutes. To the eggs, add coconut oil and maple syrup. Next, add applesauce, coconut sugar, vanilla extract, sea salt, baking soda, baking powder and cinnamon and whisk to combine.

 3. Add ¾ cup of almond milk and stir. Add grated carrot and stir. Add the oat flour and spelt flour and combine. The batter should be thick but pourable. If it is too thick, add ¼ cup more almond milk. Add walnuts.

 4. Divide evenly among the cake pans and bake for 40 – 50 minutes or until deep golden brown. Insert a toothpick to test for even cooking – if it comes out clean the cake is done.

 5. Remove from the oven and rest in the pans for 15 minutes. Separate from the sides of the pan with a knife and gently remove onto cooling racks to let each cake cool completely.

 6. Once cooled, add your maple cream. You will want to make sure your maple cream has not been refrigerated and is room temp. Carefully take your spreading knife and evenly cover the first cake, letting some drip off the sides. Put your second cake on top of the first and apply the maple cream frosting to the top.

 7. Store leftovers for 2-3 days on the counter of 3-4 days covered in the refrigerator. Of course, best eaten when fresh. Enjoy!

 Notes:

 This cake can be made gluten free by swapping spelt flour for additional organic oat flour or organic almond flour. You may also skip the nuts or choose oat or coconut milk if considering nut allergies. 

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