Vegan Carrot Cake

Vegan Carrot Cake

Delicious and moist vegan carrot cake. This simple recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make! It also has a sugar-free creamer that is keto friendly. A healthy carrot cake is perfect for Easter, but you can have it on other days, too.

Equipment

• kitchen scale*
• Electric coffee/spice grinder*

Ingredients

Dry ingredients:

• 1 cup (160 g) white rice flour (see notes)
• 1/2 scant cup (50 g) tapioca flour (see notes)
• 1/4 cup (33 g) coconut flour (see notes)
• 1/2 cup (45 g) ground almonds (see notes)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking powder
• spices to taste (see notes)

Wet materials:

• 2 1/2 cups (375 g) finely grated carrots
• 1/2 cup (120 ml) can of coconut milk (light or full fat) (see notes)
• 1/3 cup (110 g) maple syrup or agave syrup
• 2 tablespoons (28 g) melted coconut oil (*see notes)
• 2 chia eggs (2 tablespoons ground chia seeds + 6 tablespoons water) (see notes)
• 1 tablespoon of lemon juice
• 1 teaspoon vanilla extract

icing

• 1/3 cup (70 g) Erythritol or powdered sugar
• 1 1/2 tablespoons (21 g) canned plant-based milk (use less if using powdered sugar)
• 2 1/2 teaspoons lemon juice or lime juice

Instructions

1. I recommend measuring the ingredients in grams on a kitchen scale. Also, watch the video in the blog post for easy visual instructions.
2. Line a loaf pan with parchment paper (or use an 8-inch spring) or grease it with some oil/vegan butter. My loaf pan measures 8x4x3 inches (20x10x7.5 cm). Preheat the oven to 375 degrees F (190 degrees C).
3. To make chia “eggs”, mix ground chia seeds and water in a small bowl with a whisk, let stand for 5 minutes. Also, grate the carrots finely. If they release too much liquid, squeeze lightly.
4. Meanwhile, add all dry ingredients to a large mixing bowl and mix until there are no lumps.
5. Then add the wet ingredients (except the grated carrot) to the dry ingredients and mix with a whisk.Then add the grated carrots to the bowl and mix with a spatula until the mixture becomes mushy. Transfer the dough to the greased cake tin.
6. Bake in the oven for about 45-60 minutes. Depending on the size/depth of the baking sheet, it may take longer (for example, if you are using a small loaf pan) or shorter. The cake is ready when a toothpick inserted in the center comes out clean (a few crumbs are enough). let it cool down.
7. To make the frosting, process the Erythritol in an electric spice/coffee grinder until very fine, like powdered sugar. Mix all the cream ingredients together in a small bowl with a whisk. If the frosting is too thick, add more milk. If it’s too thin, add more powdered erythritol (or powdered sugar). Smooth the icing on the cake, garnish with chopped nuts or seeds of your choice. Enjoy! Read the recipe notes below.

notes

Coconut flour: I wouldn’t recommend putting it in the substrate, but if you want to use a different flour, you should use more. Coconut flour is very absorbent, so you should use at least 1/2 cup of different flours instead of coconut flour.
White rice flour: You can use brown rice flour instead. Sorghum flour might work too. Also regular flour or spelled flour should be fine.
Tapioca flour: You can use cornstarch or arrowroot flour.
Ground almonds (almond flour): Instead of ground almonds, you can use another ground nut (eg hazelnuts, cashews, walnuts, etc.). For a nut-free version, use desiccated coconut.
Canned coconut milk: If you don’t like the taste of coconut, I recommend using your favorite plant-based milk with the addition of 3 tablespoons of oil.
Maple syrup: Brown rice syrup, agave syrup, etc. Other liquid sweeteners such as
Coconut oil: It can be replaced with canola oil.
Chia eggs: Flax eggs should also be fine.
Check out the step-by-step photos above in the blog post.

Spice:

• 2 teaspoons of cinnamon
• 1/2 teaspoon ground ginger
• Optional seasonings: Nutmeg, clove flavor
• The recipe makes a loaf, which I cut into 10 pieces. Nutrition facts are for one piece.