Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Vegan Carrot Cake (& Frosting). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Vegan Carrot Cake (& Frosting) Recipe.
You can have Vegan Carrot Cake (& Frosting) using 22 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Vegan Carrot Cake (& Frosting)
Take of Cake:.
You need 2 1/4 cups of flour (Half spelt, half all-purpose flour).
It’s 3 tsp of baking powder.
Make ready 1 tsp of baking soda.
You need 3 tsp of cinnamon.
Make ready 1/2 tsp of nutmeg.
Take 1 tsp of salt.
It’s 1/2 cup of applesauce.
It’s 1 cup of almond milk.
It’s 2 tsp of vanilla.
Prepare 1 cup of cane sugar.
Make ready 1/2 cup of (melted) coconut or canola oil.
Prepare 2 cups of grated carrots, medium-packed.
Make ready of Frosting:.
You need 1/2 cup of raw macadamia nuts (soaked, drained, and rinsed).
It’s 1/2 cup of raw cashews (soaked, drained, and rinsed).
Take 1/4 cup of almond milk.
Make ready 1/4 cup of maple syrup.
Take 2 tbsp of coconut oil.
It’s 1 tsp of vanilla.
Take 2 tsp of fresh lemon juice.
Take 1/2 tsp of salt.
Vegan Carrot Cake (& Frosting) instructions
Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking pan..
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt..
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil..
Mix the dry ingredients into the bowl with the wet ingredients..
Fold in the carrots and stir until just combined..
Bake for 30 to 40 minutes until a toothpick comes out clean. Let cake cool completely before frosting..
Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of milk if necessary to get your blade moving..
Chill frosting for at least 30 minutes before spreading on the cake..
