We could all need some more veggies in our diet, probably. Especially kids usually dread eating these healthy and non-sweet foods. And since we’re all just more or less grown-up kids, having a simple method to integrate more healthy foods that taste amazing is just what we need! This simple and delicious vegan carrot cake is a perfect example of quantifying your plate – sneaking veggies into your family’s tummies has never been so easy.
Most cake recipes we come across are just loaded with sugar and oil, made with refined flour, oftentimes not vegan, or require fancy ingredients. If you’re familiar with our nourishing plant-based dishes, you’ll know that we’re always on the lookout for ways to keep everything as unrefined and healthful as possible while not cutting back on convenience or taste.
Desserts and treats are meant to be more satisfying and richer than our everyday meals. That’s totally fine! Much easier to get newbies excited about healthy plant-based meals with a piece of sweet vegan carrot cake instead of a bowl filled with brown rice and steamed broccoli (cause that’s how we usually roll at home).
Especially during fall and winter, we adore cozy afternoons that include good people, good conversation, good coffee or tea – along with a piece of guilt-free, nourishing, and tender cake. The spices used will remind you of Christmas time with the family and you can customize it as always. Our favorite add-ons include nuts (especially walnuts) as well as raisins. But anything along those lines will do!
Swap the soy milk for oat milk, use gluten-free flour, use white sweet potatoes for your frosting and you’ll have a soy-free, gluten-free, and/or nut-free version of the recipe. We always like to look out for our readers who have dietary restrictions because they, too, deserve to taste this.
And if you want things to be more appropriate, you can use store-bought vegan cream cheese or coconut whipped cream for your frosting! It’ll take away some points on the “wholesomeness” scale, but sometimes that’s all you can handle.
Anyway, you will adore this moist and wholesome vegan carrot cake because actually it doesn’t really taste “healthy” and leaves you feeling vibrantly satisfied. It even takes care of some of your Omega-3 requirements because we use a flax egg – instead of adding dietary cholesterol and saturated fat in the form of an actual chicken’s eggs. Win-win, right?
The preparation is seemingly simple: mixing together the dry ingredients, then the wet ingredients, before folding one into the other. Add your favorite chopped nuts or dried fruit to the batter (you can skip this part if you want the carrot cake to be less fancy), then pour into your baking pan and put it into the oven.
Once you’ve taken out that hot goodness, let it cool a little while preparing your frosting of choice. You can find our favorite one in this recipe. Try not to “sample” it all away before smothering the carrot cake in it, though! You could skip the frosting for a lazier and lighter version. For the decoration, we prefer to use chopped walnuts and a few cinnamons!
Even when you’re not used to baking, you cannot really go wrong here. We highly encourage you to try it out on a lazy weekend – or if you’re in the mood for another baked sweet treat, why not go check out our blueberry muffins or pumpkin muffins?
But for now, here’s what you will need to get and do in order to indulge in this amazing vegan carrot cake.
2 cups whole grain flour
½-¾ cup brown sugar or even coconut sugar (depending on your taste preference)
3 tsp baking powder
½ tsp salt
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom
½ tsp ground ginger
1 cup applesauce, unsweetened
2 cups carrots, shredded
¾ cup of soy milk
1 tbsp lemon juice
2 tbsp flaxseed meal
6 tbsp water
1 cup cashews, soaked
2-3 tbsp brown sugar or coconut sugar
¼ cup of soy milk
1-2 tsp lemon juice
¼ tsp cinnamon
¼ tsp vanilla