Oh My Veggies · by Nicole★ 5.0 (7)
Vegan Carrot Cake
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 8%
CARBS 68G62% OF CAL
3G FIBER48G SUGAR18G OTHER
FAT 18G37% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan, gluten-free carrot cake made with alternative flours and topped with a bright orange buttercream frosting. Moist and flavorful, it's a year-round treat.
dessertamericanbaked good🥣 mixer🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cups rice flour ((1 3/4 cups))
- 1/2 cup buckwheat flour
- 2 cups coconut sugar
- 1/2 tbsp ground cinnamon
- 1 cup chickpea flour
- 2 tbsp baking powder
- 1 tbsp xanthan gum
- 1/2 tsp ground ginger
- 3 cups plant based milk
- 3/4 cup olive oil
- 3 tbsp apple cider vinegar
- 1 cup grated carrot
- 6 flax eggs ((6 tbsp ground flaxseed soaked in 3/4 cup water for 5 minutes))
- 1/2 cup vegan butter (room temperature)
- 3 cups powdered sugar
- 1 tbsp orange juice
- 1/4 tsp vanilla extract
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 8%
CARBS 68G62% OF CAL
3G FIBER48G SUGAR18G OTHER
FAT 18G37% OF CAL
6G SAT13G 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
- 68mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 89mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.