Vegan Carrot Cake
Carrot cake dates back to medieval times when carrots were used as a sweetener in place of sugar.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Vegan Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease a cake pan.
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In a large bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, mix together the grated carrots, coconut oil, maple syrup, vanilla extract, and almond milk.
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Gradually add the wet mixture to the dry mixture, stirring until well combined.
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Fold in the walnuts, raisins, and coconut flakes.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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Once cooled, frost the cake with your favorite vegan cream cheese frosting.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
