This vegan carrot cake recipe is super yummy! The cake itself taste delicious, it isn’t dry but not too wet, love the consistency.
The frosting I have to say, is one of the hardest part if you are vegan and you want to make it healthy, for this recipe I use coconut yogurt as coconut frossting and it worked amazing.
Carrot cake is such a delicious dessert, I really love the taste, I love to have it in the morning with my coffee or my matcha tea, such a delicious breakfast!
2 cups grated carrots 1/2 cup maple syrup a cup apple juice 1/2 cup of water or coconut water 1/3 cup coconut oil a tbsp lemon juice
1 & 1/2 rye flour 1 tbsp chia seeds 1 tsp baking soda 1 tsp baking powder a pinch of Himalayan salt a tbsp cinnamon a tbsp nutmeg a tsp grated ginger
1 cup coconut yogurt 2 tbsp maple syrup a tsp vanilla extract a tsp nutritional yeast a tbsp chopped pistachios a tbsp grated carrot some walnuts
preparation time: 15 minutes
total time: 1 hour 15 minutes
serving size: 8 serves
In a food processor mix the wet and dry ingredients, until you have a smooth and nice consistency, the dough should be wet but not too loose, for this recipe I use a rectangular mold.
It is easy to remove the cake if you cover the inside of the mold with some baking paper, then pour the dough into a baking mold.
Leave it to rest for 20 minutes, meanwhile preheat the oven to 170ºC.
To prepare the vegan frosting simply mix the coconut yogurt, maple syrup, nutritional yeast and vanilla extract, keep in the fridge, we will use it later.
Bake the dough at 170ºC for around 50 minutes.
Once the cake is ready, cover the top with the frosting and add some pistachios, walnuts and grated carrot, enjoy!