From Our Hearts to Your Hands
Vegan Carrot Cake
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 10%
CARBS 50G58% OF CAL
4G FIBER26G SUGAR20G OTHER
FAT 16G42% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan carrot cake with warm spices and a macadamia-cashew frosting made with almond milk. Moist, flavorful, and completely plant-based.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/4 cups flour (I used half spelt and half cake flour)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoons nutmeg
- 1 teaspoon salt
- 1/2 cup applesauce
- 1 cup Almond Breeze Original Almondmilk
- 2 teaspoons vanilla
- 1 cup cane sugar
- 1/2 cup (melted) coconut or canola oil
- 2 cups grated carrots (just shy of 1lb)
- 1/2 cup macadamia nuts (soaked; drained and rinsed)
- 1/2 cup cashews (soaked; drained and rinsed)
- 1/4 cup Almond Breeze Original Almondmilk
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 10%
CARBS 50G58% OF CAL
4G FIBER26G SUGAR20G OTHER
FAT 16G42% 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.
- Cook
- 55m
- Sodium
- 461mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.