Carrot cake is a classic favorite. This week, I took some liberties with my traditional recipe and made a fully vegan version – frosting and all. Instead of store-bought cream cheese, I made a cream-cheese like frosting using cashews, lemon and my homemade almond milk. And instead of powdered sugar, the frosting is sweetened with maple syrup.
- 2 1/4cups whole wheat flour, gluten-free
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/2 cup applesauce
- 1 cup almond milk
- 2 teaspoons vanilla
- 3/4 cup cane sugar
- 1/2 cup coconut oil, melted
- 2 cups grated carrots
- 1 cup raw cashews (soaked, drained and rinsed)
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
For the cake:
- Preheat the oven to 350°F and grease a 9×13 baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, 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. Let cake cool completely before frosting.
- Once the cake is cool, generously spread the frosting with a spatula. Store frosted cake in the fridge.
For 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 almond milk if necessary to get your blade moving.
- Chill for at least 30 minutes before spreading.