Fit Mitten Kitchen · by Ashley★ 4.5 (8)
Vegan Carrot Cake
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 11%
CARBS 41G57% OF CAL
4G FIBER24G SUGAR13G OTHER
FAT 13G42% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, spiced vegan carrot cake loaded with carrots and warm spices like cinnamon, nutmeg, and ginger, topped with a creamy cashew frosting. A crowd-pleasing cake for holidays and celebrations.
dessertamericanbaked good⚙️ food processor🥣 mixer🥧 baking dish🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ¼ cup milled flax seeds* + 3/4 cup lukewarm water (soaked for 15 minutes)
- ¾ cup organic granulated sugar
- ¾ cup organic light brown sugar (or sub coconut sugar)
- 2 teaspoons vanilla extract
- ⅓ cup applesauce
- ½ cup coconut oil (melted & cooled, or sub avocado oil)
- ½ cup non-dairy milk
- 2 cups whole wheat white flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 tablespoons ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon ginger
- 3 cups grated carrots (about 1lb)
- 2 cups raw cashews (soaked for 6 hours, drained & rinsed)
- 3 tablespoons pure maple syrup
- ⅓ cup canned coconut milk
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 11%
CARBS 41G57% OF CAL
4G FIBER24G SUGAR13G OTHER
FAT 13G42% OF CAL
7G 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
- 25m
- Sodium
- 219mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.