loveandlemons4.8
Vegan Carrot Cake
The BEST vegan carrot cake recipe! Applesauce makes it super moist, and cinnamon and nutmeg give it a delicious spiced flavor.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●baking dish
- ●blender
📝 Preparation Steps
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.
baking soda1 teaspooncinnamon3 teaspoons
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.
grated carrots2 cups
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.
½ cup melted coconut oil or canola oilcoconut oil2 tablespoonsfresh lemon juice2 teaspoons
7
Chill for at least ⏱️ 30 minutes before spreading. (It will firm up a bit).
8
Store frosted cake in the fridge.
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