Vegan Carrot Cake

Carrot cake is one of my favourites! This recipe is amazing! I hope you enjoy it too!


2 cups grated carrots

1 cup pure maple syrup

1/2 cup extra virgin coconut oil

1/2 cup unsweetened coconut milk

2 Tbsp unsweetened applesauce

2 Tbsp ground flaxseed

2.5 Tsp vanilla extract

1.25 Tsp xanthan gum

2 cups gluten free self raising flour

1 Tbsp baking powder

2 Tsps ground Cinnamon

1/2 tsps Sea salt

1/2 tsps ground ginger

1/4 tsps ground cloves

1/4 tsp ground nutmeg

1 cup chopped raw pecans

1/2 cup aquafaba

1 pinch cream of tartar

1/4 cup powdered sugar

non stick cooking spray

  1. Preheat oven to 350F

  2. lightly coat 13 x 9 inch baking tray with non stick cooking spray

  3. Place carrots, maple syrup, coconut milk, unsweetened applesauce, flaxseed, 2tsps vanilla extract & 1tsp xanthan gum in a food processor. Process until smooth. Set aside.

  4. Combine flour, baking powder, cinnamon. salt, ginger, cloves & nutmeg in a medium bowl and mix well.

  5. Add flour mixture to carrot mixture; process for 1 minute. Remove blade from food processor

  6. Fold in pecans. Place batter in prepared tray. Bake for 30-40 minutes, rotating pan after 15 minutes, or until a toothpick inserted into the centre of cake comes out clean.

  7. Whilst cake is baking, make topping. Place aquafaba, remaining 1/2tsp vanilla extract, 1/4 tsp xanthan gum and cream of tartar in a medium mixing bowl. Beat with a hand mixer for approximately 5 minutes or until stiff peaks form.

  8. Slowly add powdered sugar, beating continuously. Beat for an additional 1 minute. Refrigerate until cake is cool.

  9. Once cake is cooled, top with the topping and cut into 16 squares( 2.25 x 3.25 inches)

  • Store leftover cake in an airtight container in the refrigerator for up to 5 days

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