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
Instructions
Carrot Cake
1. Preheat your oven to 350 degrees F. By greasing them and/or lining them with parchment paper, start preparing the baking pans.* Shred the carrots.
2. Mix the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt together in a big bowl.
3. In a bowl, whisk together the powdered egg replacer and water. To the mixture, add oil, vanilla extract, crushed pineapple, and crushed carrots.
4. Blend the wet ingredients until just incorporated in the big bowl with the dry ingredients. Fold the walnuts in.
5. Pour the cake batter evenly into the pan(s).
6. Bake for around 30-40 minutes, or until a toothpick comes out clean and dry when stuck in the center.
7. Remove from the oven and leave it cool in the pan for around 10 minutes. Remove the cake from the pans if you are wanted to create a stacked cake, and let it cool entirely on a wire rack.
Frosting:
1. In a food processor, add all ingredients. Start with 2 tbsp of water and, if necessary, add more. Mix until they’re creamy. Fridge store.
Notes
1. From this recipe, one 9-13 cake, two 9-inch cake rounds, or three 6-inch cake rounds may be made.
2. Beat in some cornstarch if the cream cheese frosting is too runny (that may happen depending on the brand of cream cheese you use). If I use Go Veggie cream cheese, I usually use 2 tablespoons.
3. I add them to a big bowl with about a cup of water in order to soak the cashews. Microwave for approximately 1 minute 30 seconds, then. Alternatively, water could be boiled then poured over the cashews. Either way, let them soak for about 30 min.