Vegan Carrot Cake Recipe
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Vegan Richa · by Vegan Richa★ 5.0 (34)

Vegan Carrot Cake Recipe

NUTRITION · PER SERVING75M COOK
CAL 22%·PRO 19%
CARBS 62G56% OF CAL
7G FIBER0G ADDED0G INTRINSIC33G OTHER22G TOTAL SUGAR
FAT 20G39% OF CAL
2G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist vegan carrot cake loaf with warm spices, topped with cashew cream frosting. Made with minimal oil and free from animal products.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups loosely packed grated or shredded carrots
  • 1/4 cup maple syrup
  • 2/3 cup sugar (i use a mix of regular and brown sugar. Add 2 tbsp more for sweeter)
  • 1/4 cup oil
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp flax seed meal
  • 1/2 of a small apple or 1/4 cup chopped apple or use 1/4 cup apple sauce
  • 1/3-1/2 cup chopped carrots
  • 1/2 inch fresh ginger (optional)
  • 1/2 cup water or non dairy milk (or use orange juice)
  • 2 cups flour (I use 1 cup whole wheat and 1 cup unbleached white)
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp or more cardamom
  • 1/2 tsp ground ginger
  • 1/3 tsp salt
  • 1/3 cup chopped walnuts
  • 1/3 cup currants or raisins
  • 1/2 cup cashews soaked for 1 hour or overnight
  • 3-4 tbsp water
  • 1/8-1/4 tsp salt
  • 2 tsp or more lemon juice
  • 2 tbsp sugar
  • 1/4 tsp vanilla extract
  • 1-2 tsp coconut flour
PREP
15M
SODIUM
350MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.