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
Scale
- 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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