This healthy carrot cake is incredibly tasty! In just 45 minutes, it is moist, flavorful, fluffy, and also simple to create. Seriously, no one is going to guess this is a vegan carrot cake.
Replacing the eggs was the greatest challenge I had when recreating the carrot cake.
A powdered egg replacer is the best egg substitute for this vegan carrot cake recipe. Ener-G is the brand that I use and I buy it from my local grocery store. Whisk 2 tablespoons of the powder and 1/2 cup of water together for this recipe. As you would guess, a typical “egg” substitution for applesauce or flaxseed is not ready to scientifically take on all the roles that real eggs do in a cake. Even so, a powdered egg replacer does do so.
Using the powdered egg replacer in my experiments resulted in a more robust cake that had more lift and structure. My next option is to develop flax eggs if you can’t locate a powdered egg replacer or order it in time for your baking needs. Mix 4 tablespoons of ground flaxseed and 3/4 of a cup of water together. For around 10 minutes, let it sit in the fridge, then blend in 1/4 teaspoon of baking powder before proceeding with the recipe.
Healthy Carrot Cake
This healthy carrot cake is incredibly tasty! In just 45 minutes, it is moist, flavorful, fluffy, and also simple to create. Seriously, no one is going to guess this is a vegan carrot cake.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 12
Calories: 363kcal
Ingredients
Carrot Cake
2 cups of all-purpose flour
1½ cup of white granulated sugar
2 teaspoons of baking soda
1½ teaspoon of baking powder
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
2 tablespoons of powdered egg replacer (like Ener-G)
1/2 cup of warm water
2/3 cup of vegetable or canola oil
1 tablespoon of vanilla extract
8 ounce of can crushed pineapple (with juice)
3 cups of finely shredded carrots (about 1lb)
3/4 cup of chopped walnuts
Cream Cheese Frosting
1 cup of raw cashews soaked*
2-4 tbsp of water
1 tbsp of lemon juice
2 tsp of apple cider vinegar
1/4 tsp of salt or to taste
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