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Who knew veggies could taste this sweet? Try this Vegan Carrot Cake recipe and see for yourself.
Carrot cake isn’t just a dessert; it’s a slice of history! This treat has been around for centuries, with roots going back to medieval times when people used carrots in cakes because sugar was hard to get. Over the years, carrot cake has transformed into the sweet, spiced delight we know today.
But what makes carrot cake so special? It’s not just the delicious taste, it’s also packed with healthy ingredients like carrots and nuts. You get a burst of vitamins, fiber, and a whole lot of flavor in every bite. Plus, when you bake it, the whole house smells amazing, which is a bonus!
Whether you’re in it for the history, the love, or the benefits (hello, vitamins!), this Vegan Carrot Cake is a win. Let’s dive in and bake up some happiness!
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Vegan Carrot Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Diet: Vegan
Description
Carrot Cake But Make it Vegan, and Delicious. It’s not just for the health-conscious; it’s for anyone who loves a good cake. The flavor will make you forget it’s vegan
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1/2 cup apple sauce
- 1 cup almond or soy milk
- 2 teaspoons vanilla extract
- 1/2 cup white sugar
- 1/2 cup neutral oil (like canola or vegetable)
- 2 cups grated carrots (about 3 large carrots)
- 2 apples, peeled and grated (about 1 1/4 cups)
- 1 cup raisins
- 1/2 cup chopped pecans
Instructions
- To start, preheat the oven to 325°F and line a 9×13 baking dish with parchment paper or grease it lightly.
- In one bowl, sift the flour, baking powder, baking soda, and spices together.
- In another, mix the apple sauce, almond milk, vanilla, sugar, and oil until smooth.
- Combine the dry ingredients with the wet ingredients, and stir until just mixed; don’t overdo it.
- Then fold in the grated carrots, apples, raisins, and chopped pecans.
- Pour the batter into your prepared dish and bake it for about 40 minutes, or until a skewer comes out clean.
- Let it cool before frosting.
- For the frosting, I went with a simple vegan option. Mix about half a cup of vegan margarine with a cup of icing sugar and a teaspoon of vanilla extract. Beat it together until smooth, and if it’s too thick, thin it out with a splash of almond or soy milk to get that perfect creamy consistency.
- Seriously, this cake is incredible.
- It’s moist, flavorful, and perfectly balanced with just the right amount of sweetness.
- You’ll definitely want to try it!
Equipment
Pyrex Glass Baking Dish for Oven
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A Vegan Carrot Cake You Can’t Resist. Looking for a new favorite? This vegan carrot cake is packed with flavor and history. Have you ever tried baking a healthier dessert?
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Thanks for dropping in and checking out the recipes and what’s on offer.
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