My favourite carrot cake recipe, that also happens to be vegan
The following recipe is probably one of my favourite desserts on planet earth: CARROT CAKE 😋The cool thing about this easy recipe is, that it’s 100% vegan and completely cruelty free, meaning it contains zero animal products in it. Extra bonus: It’s also gluten free and made without refined sugar. It’s crazy how delicious desserts you can make without any milk, butter or - wheat. This carrot cake is fluffy and quite moist and delish.
What you need (crust):
5 cups of shredded carrots
2 cups of oat milk
5 cups of buckwheat
2 1/2 cups coconut sugar
1 1/2 cups of coconut oil
1 tbsp cinnamon
1 tsp cardamom
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Frosting:
100 grams of unflavoured cream cheese
1/2 cup vegan butter
1/2 tsp vanilla extract
3 - 4 cups sifted organic powdered sugar (you can use less)
How to:
➡️Peel & shred carrots. Heat oven to 175 Celsius.
➡️To a large mixing bowl, add oat milk, coconut oil, sugar, cinnamon, salt, cardamom and cinnamon. In another bowl, mix buckwheat with baking soda and baking powder. Then, combine these two bowls and mix thoroughly, however avoid making the batter too runny. Add shredded carrots.
➡️Add batter into a pan that you’ve oiled with coconut oil and bake for 45 minutes
➡️Let the cake cool down for at least 30 minute before adding frosting.
➡️To make frosting, simply whisk everything in a bowl and spread on top of the cake. Decorate with walnuts or shredded carrots.
TIPS to consider 👩🏻🍳:
💡Tip: so if you prefer a less moist version, you can simply reduce the amount of carrots and leave it for a little bit longer in the oven.
💡Tip: If you don’t want to use any sugar, supplement it with honey or maple syrup!
💡Tip: Do not use packaged pre-shredded carrots because they are hard and dry.
💡If you melt the coconut oil, make sure all of the other cake batter ingredients (carrots included) are room temperature.
Let me know what you think 😋
ENJOY!
XX
Eva