Vegan Carrot Cake with Frosting
Today I want to show you a delicious classic dessert turned 100% vegan - the carrot cake! Give this vegan carrot cake with frosting a try and you won't regret it a bit!
Ingredients
- 1 cup grated carrots
- ⅓ vegetable oil
- 3 Tbsp light brown sugar
- 1 tsp vanilla essence
- ½ cup almond milk
- 1 ½ cup flour use GF if needed
- ½ cup hazelnuts chopped
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 4 Medjool dates
- For the vegan frosting:
- 225 g vegan cream cheese
- 2 tsp lemon juice
- 1 tsp vanilla
- 2/4 cup icing sugar
Instructions
- Preheat the oven to 180C. Grease and line a baking pan.
- Peel and grate the carrots and set aside.
- In a large bowl, whisk the oil, sugar, and vanilla for a few minutes until the sugar starts to dissolve. Then stir in the milk.
- Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and gently combine.
- Stir in the hazelnuts, dates and grated carrot.
- Transfer the batter into the baking pan and cook for about 25 minutes or until lightly golden on the edges.
- Allow to cool for about 10 minutes, then turn out onto a wire rack and let cool completely.
- Meanwhile, prepare the frosting:
- Combine all the frosting ingredients into a bowl with a hand mixer on low. Mix until well-incorporated and fluffy. Do not overmix!
- Spread the cream cheese on the cake and sprinkle with grated carrots and finely chopped hazelnuts.
Nutrition
Calories: 346kcalCarbohydrates: 48gFat: 17gFiber: 3gSugar: 25g
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