A decorative and scrumptious tradition, made oil-free and plant based!

Classic Carrot Cake [Vegan]

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Cooking Time

30

Ingredients

Dry

  • 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

Wet

  • 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

Frosting

  • 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

Preparation

  1. Preheat oven to 350° F.
  2. Combine the 2 tablespoons of flax meal with 1/4 cup of the orange juice and set aside.
  3. 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)
  4. 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.
  5. Combine all of the remaining wet ingredients except the flax mixture and stir well, adding the flax mixture last and stirring gently.
  6. Add the wet ingredients to the dry and mix well.
  7. Divide the batter evenly between the two cake pans as best you can and smooth the tops with a spatula.
  8. Bake for 25-30 minutes, until a toothpick comes out clean.
  9. 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.
  10. 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.
  11. Blend until smooth.
  12. REFRIGERATE, covered, for several hours before using as it will firm up as it cools and be easier to use.
  13. Decorate as you like!

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About The Author

Helyn Dunn

See My Recipes

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

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