Healthy Vegan Carrot Cake
Ingredients
The cake
-
2
Tbsp
flaxseed meal
-
4
Tbsp
water
-
1
cup
whole wheat flour
-
¼
cup
protein powder
-
⅛
cup
coconut flour
-
⅛
cup
granulated sweetener
-
1
tsp
baking powder
-
1
tsp
baking soda
-
2
tsp
cinnamon
-
1
tsp
nutmeg
-
½
tsp
allspice
-
¼
tsp
salt
-
½
cup
Vanilla Icelandic yogurt
-
¼
cup
honey or agave
-
¼
cup
unsweetened applesauce
-
¼
cup
milk of choice
-
2
tsp
apple cider vinegar
-
1 ½
cups
shredded carrots
-
½ - ¾
cup
raisins
The frosting
-
3
oz
cream cheese
-
¼
cup
powdered sugar
-
½
cup
yogurt, vanilla
-
¼
cup
coconut milk
-
½
tsp
vanilla paste
-
½
tsp
lemon juice
-
2
Tbsp
brown rice flour
Instructions
- Preheat the oven to 325°F and grease a 9-inch round cake pan.
- Create a 'flax egg' by combining flaxseed meal and water in a small bowl and set aside.
- In a mixing bowl, combine whole wheat flour, protein powder, coconut flour, sweetener, baking soda, baking powder, spices, and salt.
- In a separate large bowl, mix yogurt, honey, applesauce, milk, vinegar, and the flax egg.
- Stir the dry ingredients into the wet mixture until fully combined; the batter will be thick.
- Fold in shredded carrots and raisins, then pour the batter into the prepared pan.
- Bake for 24-26 minutes or until a toothpick comes out clean; allow the cake to cool completely.
- For the frosting, cream together cream cheese, powdered sugar, yogurt, coconut milk, vanilla paste, and lemon juice in a large bowl.
- Stir in brown rice flour.
- Once the cake is cooled, spread the frosting over the top and enjoy.
Nutrition Facts (estimated)
Servings
16
Calories
200
Total fat
7g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
10mg
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