Name: Vegan Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 2¼ cups flour (half spelt or whole wheat, half all-purpose); 3 teaspoons baking powder*; 1 teaspoon baking soda; 3 teaspoons cinnamon; ½ teaspoon nutmeg; 1 teaspoon sea salt; ½ cup applesauce; 1 cup almond milk or oat milk; 2 teaspoons vanilla extract; 1 cup cane sugar; ½ cup melted coconut oil or canola oil; 2 cups grated carrots; ½ cup raw macadamia nuts (soaked, drained, and rinsed); ½ cup raw cashews (soaked, drained, and rinsed); ¼ cup almond milk or oat milk; ¼ cup maple syrup; 2 tablespoons coconut oil; 1 teaspoon vanilla extract; 2 teaspoons fresh lemon juice; ½ teaspoon sea salt

Vegan Carrot Cake

The BEST vegan carrot cake recipe! Applesauce makes it super moist, and cinnamon and nutmeg give it a delicious spiced flavor.

50 min total 20 min prep 30 min cook 12

Instructions

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1 Preheat the oven to 350°F and grease a 9x13-inch baking pan.
2 In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
3 In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar, and oil.
4 Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the carrots.
5 Transfer to the prepared baking dish and bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
6 Make the frosting: In a high-speed blender, place the macadamia nuts, cashews, almond milk, maple syrup, coconut oil, vanilla, lemon juice, and salt. Blend until very smooth, for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
7 Chill for at least 30 minutes before spreading. (It will firm up a bit).
8 Store frosted cake in the fridge.