Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.8 (200)
Vegan Carrot Cake
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 10%
CARBS 45G55% OF CAL
4G FIBER24G SUGAR17G OTHER
FAT 16G44% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist vegan carrot cake made with applesauce and almond milk, spiced with cinnamon and nutmeg, topped with a creamy frosting. Rich and aromatic, this cake satisfies without eggs or dairy.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2¼ cups flour (half spelt or whole wheat, half all-purpose)
- 3 teaspoons baking powder*
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- ½ cup applesauce
- 1 cup almond milk or oat milk
- 2 teaspoons vanilla extract
- 1 cup cane sugar
- ½ cup melted coconut oil or canola oil
- 2 cups grated carrots
- ½ cup raw macadamia nuts (soaked, drained, and rinsed)
- ½ cup raw cashews (soaked, drained, and rinsed)
- ¼ cup almond milk or oat milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- ½ teaspoon sea salt
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 10%
CARBS 45G55% OF CAL
4G FIBER24G SUGAR17G OTHER
FAT 16G44% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 137mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 76mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 137MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.