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Vegan Carrot Cake

Vegan Carrot Cake

This moist Vegan Carrot Cake delivers an incredible texture that rivals any traditional version, perfected to be both fluffy and rich, celebrating seasonal produce and vibrant flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 Cups grated carrots
  • 3 Tablespoons ground flaxseed mixed with 1/2 cup water
  • 2.5 Cups all-purpose flour
  • 1.5 Cups coconut sugar
  • 3/4 Cup avocado oil
  • 2 Teaspoons Ceylon cinnamo
  • 1 Teaspoon ground ginger
  • 1 Teaspoon nutmeg
  • 1.5 Teaspoons baking powder
  • 1.5 Teaspoons baking soda
  • 1/2 Cup walnuts or pecans (optional)
  • 1.5 Cups soaked cashews

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your cake pans, lining the bottoms with parchment paper.
  2. Prepare the flax eggs by mixing the ground flaxseed with water in a small bowl and let sit for about ten minutes.
  3. In a large mixing bowl, whisk together flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and a pinch of sea salt.
  4. In another bowl, combine avocado oil, vanilla extract, and the prepared flax eggs, whisking until smooth.
  5. Gently mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  6. Fold in the grated carrots and chopped walnuts.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 35 to 40 minutes until a toothpick comes out clean.
  9. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack.
  10. Blend soaked cashews with lemon juice, maple syrup, and plant milk to create the frosting and spread it between and on top of the cakes.

Notes

This Vegan Carrot Cake is easy to customize based on pantry items and dietary needs. For a gluten-free version, use a gluten-free flour blend. For nut allergies, substitute walnuts with pumpkin seeds or sunflower seeds. Store in the refrigerator for up to five days.