Vegan Carrot Cake
Preheat the oven to 390ºF or 200ºC.
- Cook45 min
- Total45 min
- Serves6
- LevelIntermediate
Ingredients
- 1/2 cup (70 g) brown rice flour
- 3/4 cup (85 g) oat flour
- 1/2 cup (100 g) cane sugar
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 2 tbsp flax seeds + 6 tbsp water
- 1 cup shredded carrots
- 1 tbsp (150 g) apple cider vinegar
- 3/4 cup (180 g) full fat coconut milk
- 1/3 cup (40 g) chopped walnuts
- 1/3 cup (50 g) Raisins
- Vegan cashew frosting (optional)
- More chopped walnuts and raisins on top (optional)
Method
- Preheat the oven to 390ºF or 200ºC.
- Mix the dry ingredients in a large mixing bowl (the brown rice flour, oat flour, sugar, baking soda and cinnamon powder).
- To make the flax eggs, just blend the flax seeds and the water in a blender. Transfer to a jar or a bowl and let stand for at least 5 minutes to get a thick consistency.
- We peeled, chopped and blended the carrots in a food processor, but you can also use a blender or a grater.
- Add the flax eggs, shredded carrots, vinegar and coconut milk to the bowl and mix until well combined.
- Then add the walnuts and the raisins and stir.
- Grease the cake pan with some oil (coconut oil is my favorite one). If you use a non-stick pan, you can omit this step. We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used a 8 2/3 ” or 22 cm pan in diameter.
- Pour the batter into the pan.
- Bake for about 30 minutes or until it’s fully cooked.
- Remove the cake from the oven and let it cool down completely.
- We added some vegan cashew frosting, chopped walnuts and raisins on top.
