A decorative and scrumptious tradition, made oil-free and plant based!
Classic Carrot Cake [Vegan]
- 1 1/2 cups light buckwheat flour
- 1 cup tightly packed almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups finely grated carrots
- 1/2 cup raisins or currants
- 1 cup chopped raw walnuts
- 1/2 cup coconut sugar (or other minimally processed, granulated sweetener)
- 2 teaspoon ground cinnamon
- 1 teaspoon grated nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup unsweetened, plant based milk
- 3/4 cup orange juice
- 1/2 cup pure maple syrup
- 1/2 cup applesauce
- 2 tablespoons ground flaxseed + 1/4 of the orange juice listed above
- 2 cups raw cashews, soaked at least 5 hours
- 1- 1 1/2 cups water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean powder or extract or a couple of drops of orange oil flavoring
- 3 tablespoons maple syrup or sweetener of your choice
- Preheat oven to 350° F.
- Combine the 2 tablespoons of flax meal with 1/4 cup of the orange juice and set aside.
- Line 2 round 8-inch cake pans with wax paper or parchment (I use wax paper, cut to match the size of the bottoms of the pans and also use just a touch of cooking spray oil both beneath and above the paper for ease of unmolding after baking)
- Place all dry ingredients in a large mixing bowl and stir well to combine. NOTE: it's important to separate all of the carrot shreds so they aren't sticking together.
- Combine all of the remaining wet ingredients except the flax mixture and stir well, adding the flax mixture last and stirring gently.
- Add the wet ingredients to the dry and mix well.
- Divide the batter evenly between the two cake pans as best you can and smooth the tops with a spatula.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Let cool for about 20 minutes, then turn the pans upside down onto wire racks to unmold. Allow the cakes to cool completely before frosting.
- To make the frosting, simply blend all ingredients in a high powered blender. Add bits of water at a time, as you don't want the mixture to become too thin. You may need more water than is mentioned above, it really depends on how long your cashews have soaked.
- Blend until smooth.
- REFRIGERATE, covered, for several hours before using as it will firm up as it cools and be easier to use.
- Decorate as you like!