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Carrot Cardamom Cake
[Vegan]

KJ By: Kim Julie-Hansen

Author Bio

Kim-Julie Hansen grew up eating (and loving) meat, fish, dairy, and eggs. But after doing... Read More

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Carrot Cardamom Cake [Vegan]

8 slices/1 loaf

Dairy Free

Vegan

This fluffy and moist carrot cake features a hint of cardamom, crunchy hazelnuts, and a refreshing lemon cream cheese frosting.

Ingredients You Need for Carrot Cardamom Cake [Vegan]

For the Cake:

2 tablespoons chia seeds
5 tablespoons (75 mL) water
2/3 cup (160 mL) soy milk
1 tablespoon apple cider vinegar
1/3 cup (80 mL) maple syrup
1/3 cup (40 g) coconut sugar
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons almond extract (or vanilla extract)
1/3 cup (80 mL) sunflower seed oil
1 cup (125 g) all-purpose flour (see Note for a gluten-free option)
1 cup (95 g) almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups (100 g) grated carrots
1/3 cup (40 g) chopped hazelnuts

For the Cream Cheese Frosting:

1 cup (200 g) vegan cream cheese, preferable soy- or cashew-based
3 tablespoons maple syrup Juice and grated zest of
1/2 lemon (1 tablespoon juice)
1 teaspoon vanilla extract
1 pinch of ground cardamom
1 tablespoon tapioca starch (optional)

For the Topping:

2 tablespoons chopped hazelnuts

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How to Prepare Carrot Cardamom Cake [Vegan]

Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23 x12.5cm) loaf pan or line it with parchment paper.
Make the cake: Prepare 2 chia “eggs” by mixing the chia seeds and water in a small bowl. Set aside to thicken for 2 to 3 minutes.
In a large bowl, mix the milk and vinegar and let rest for 2 to 3 minutes until it thickens.
Add the maple syrup, sugar, nutmeg, cinnamon, cardamom, almond extract, and sunflower oil. Mix well, then add the all- purpose and almond flours, baking powder, and baking soda, and mix again.
Fold in the chia “eggs,” carrots, and hazelnuts using a spatula, then transfer the cake batter to the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the frosting: Mix all the ingredients using an electric mixer. Refrigerate until the cake is ready.
Let the cake cool before spreading the frosting on top using a spatula. Sprinkle the chopped hazelnuts over the frosting.

Notes

For a gluten-free version, use 2 cups (150 g) 1:1 gluten-free all- purpose flour blend (Bob’s Red Mill works best) and omit both the all-purpose flour and the almond flour from the ingredients.

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