HEALTHY CARROT CAKE (GLUTEN-FREE & VEGAN)

Not only did I create a delicious, fluffy, moist, and perfectly sweetened Carrot Cake, but I also whipped up a healthy “Cream Cheese” Frosting to go with it too! Well, technically I *blended* some soaked Cashews, Maple Syrup, and Lemon Juice together to make some creamy, dreamy goodness. The frosting is optional, but tell me – when is the last time you had a good piece of Carrot Cake with no frosting?!
cashew cream frosting being spread on baked healthy vegan carrot cake with gold knifeHonestly, I’d typically eat a Brownie or Cookie over a piece of cake for dessert. But Carrot Cake holds a special place in my heart! I love how the warming combination of Cinnamon, Ginger, and Nutmeg combine with Carrot ribbons and buttery Pecan chunks to make a slightly dense, slightly fluffy, pretty much perfect treat.
Also, it’s my Dad’s favorite cake. And he’s a pretty cool dude, if I do say so myself.

This yummy Carrot Cake is Gluten-Free, Vegan, and made with only 11 healthy ingredients! Top it with Cashew Cream Cheese Frosting for a decadent dessert.

INGREDIENTS

• For the Carrot Cake:
• 1 cup Non-Dairy Milk
• ½ cup Unsweetened Applesauce
• ¾ cup Coconut Sugar
• 1 tsp Vanilla extract
• 2 cups Quick-Cooking or Rolled Oats, blended into a fine flour
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• 1 ½ tsp Ginger
• ¼ tsp Nutmeg
• ½ tsp Pink Salt
• 2 cups Shredded Carrot
• ¾ cup Pecans, chopped (plus more for topping)
• For the Creamy Cashew Frosting: (Optional, but recommended)
• 1 cup Raw Cashews, soaked for at least 4 hours
• 1 ½ tbsp Maple Syrup
• ¼ tsp Vanilla Extract (Optional)
• Pinch of Salt
• ¼ tsp Nutritional Yeast (Optional)
• Juice of ½ Small Lemon
• 3 tbsp Water

INSTRUCTIONS

• Preheat the oven to 350F and line or grease a 9×9” baking tin. Add the Non-Dairy Milk, Applesauce, Coconut Sugar, and Vanilla to a small bowl and whisk well.
• Combine the Oat Flour, Baking Powder, Spices, and Salt into a separate large bowl and whisk. Form a well in the center of the bowl, pour the wet ingredients in, and use a spatula to mix until no clumps remain. Fold in the Carrots and chopped Pecans, then spread the batter evenly into the baking tin.
• Bake for 32-35 minutes, until a toothpick cleanly comes out of the center of the cake. Immediately remove the cake from the baking tin and let cool completely on a cooling rack before decorating or slicing.
• Prepare the Cashew Frosting by adding all of the ingredients to a high-speed blender and processing until smooth. I recommend adding the Water in in 1 tbsp increments; you may need to use more depending on your blender, but try to use the least amount possible.
• Frost the Cake, top with additional Pecans if desired, and cut into 9 pieces and serve. Store leftovers in the fridge for up to 3 days (the Cake will last at room temperature for up to 5 days if unfrosted).

NOTES

• I have not tested this recipe with any flour other than Oat Flour, and cannot recommend substitutions
• Coconut Sugar may be substituted with Brown Sugar
• The Cashew Frosting has an off-white color due to the Maple Syrup and Vanilla. If you’d like it to be whiter, replace the Maple Syrup with 3 tbsp of Powdered Sugar!

RECIPES ADAPTED FROM https://frommybowl.com/

source https://www.kreatifkita.me/2019/03/healthy-carrot-cake-gluten-free-vegan.html

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