Vegan Carrot Cake
Ingredients
The cake
-
2
vegan eggs
Bob's Red Mill Mixture
-
¼
cup
vegan margarine, melted
-
1
cup
brown sugar
-
1
overripe banana
mashed
-
½
cup
almond milk
-
1
tbsp
almond milk
-
1
tsp
apple cider vinegar
-
1
tsp
vanilla extract
-
1
cup
almond flour
-
1
cup
all-purpose flour
-
1
tsp
cinnamon
-
½
tsp
salt
-
2
tsp
baking soda
-
1½
tsp
baking powder
-
2
cups
grated carrot
Cream Cheese Frosting
-
2
cups
raw cashews, soaked
-
¼
cup
icing sugar
-
3
tbsp
maple syrup
-
½
tsp
cinnamon
-
1
tbsp
lemon juice
-
3
tbsp
almond milk
Instructions
- Preheat the oven to 350°F and grease a 24 cm springform baking tin.
- Prepare the carrots by grating or processing them.
- Make the vegan egg according to the package instructions and let it sit.
- In a large bowl, combine the melted margarine, brown sugar, mashed banana, almond milk, apple cider vinegar, and vanilla. Mix well.
- Add the almond flour, all-purpose flour, cinnamon, salt, baking soda, and baking powder to the mixture and stir until combined.
- Fold in the grated carrots and mix for another 30 seconds.
- Transfer the batter to the prepared baking tin and bake for 45-50 minutes.
- Once baked, let the cake cool completely before removing it from the tin.
- For the frosting, blend all frosting ingredients until smooth and let it cool for 10 minutes before applying it to the cake.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
You might also like