Level up your dessert game with this Vegan Carrot Cake—a delightful treat that combines the sweetness of carrots, the richness of pecans, and the creaminess of coconut oil icing. This vegan-friendly cake offers a moist and flavorful experience that will satisfy your sweet cravings and leave you wanting more.
Ingredients:
For the Cake:
- 1 1/2 tbsp ground flax meal
- 1 1/2 cups all-purpose flour (180 g)
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup packed brown sugar (144 g)
- 3/4 cup grated carrot (75 g)
- 1/2 cup canola oil
- 2 tsp vanilla
- 1/2 100-g pkg chopped pecans or walnuts, toasted, plus more for garnish
- Crumbled carrot chips for garnish (optional)
For the Icing:
- 2/3 cup refined coconut oil
- 1 cup icing sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
Instructions:
- Preheat the oven to 350F and line an 8 x 4-in. loaf pan with parchment paper, leaving overhang.
- In a large bowl, stir flax with ½ cup water and set aside for 5 minutes.
- In another large bowl, stir together flour, baking powder, cinnamon, baking soda, and salt.
- Stir brown sugar, grated carrot, oil, and vanilla into the flax mixture. Then, stir in the flour mixture until just combined. Fold in chopped pecans.
- Transfer the batter into the prepared pan and bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean. Let it cool completely on a wire rack.
- For the icing, beat all icing ingredients in a medium bowl with an electric mixer on medium speed until fluffy. Spread the icing over the cooled cake and garnish with chopped pecans and crumbled carrot chips if desired.
Nutrition (per serving):
- Calories: 550
- Protein: 3g
- Carbohydrates: 53g
- Fat: 37g
- Fiber: 2g
- Sodium: 330mg
Indulge in the heavenly flavors of Vegan Carrot Cake—a guilt-free dessert that’s perfect for any occasion. Enjoy the moist texture, delightful sweetness, and nutty crunch of this delectable treat!
