This baked carrot cake is gluten-free, vegan, and healthy-ish made with more wholesome ingredients. It tastes great on its own and amazing with a vegan simple coconut cream cheese frosting! Oh, did I mention they are perfect for Easter as well?
100graw cashewssoak in water in a jar to sit in the fridge overnight (3/4 cup)
100gfull-fat coconut milk(scant 1/2 cup)
30gmaple syrup(1.5 Tbsp)
1/4tsppure vanilla extract
1/4tspapple cider vinegar
1/8tspsalt
Instructions
Make the frosting first:
If you want to have the frosting, start by preparing soaking the cashews overnight in the fridge, especially if you don't have a strong blender/food processor.
The next day, drain out the water from the soaked cashews. Give them a gentle rinse. Then add them together with out ingredients for the frosting in a food processor or blender to blend until as smooth as possible.
Pour the mixture into a jar and store it in the fridge while we make the cake part.
Make the carrot cake:
Preheat the oven to 175°C/350°F. Line an 8" loaf pan with parchment paper.
In a bowl, mix all the dry ingredients, which include oat flour, coconut flour, baking powder, cinnamon, ginger, coconut sugar, and salt.
In another bowl, add the applesauce, coocnut milk, vanilla extract, and melted coconut oil. Whisk to combine.
Pour the wet mixture to the dry one. Use a fork or a whisk to mix them together evenly.
Use a spatula to stir in the chopped pecans, shredded carrots, and raisins.
Pour the batter into the prepared pan. Smooth the top with a spatula or spoon.
Bake the carrot cake on the lower thrid rack in the oven at 175°C/350°F for 30~35 minutes. Use a small knife or toothpick to insert in the center of the cake. If no batter sticks to it, it's done. Otherwise, bake for another 3~5 minuts depending on the texture. If should be firm to the touch on top.
Place the pan on a wire rack to cool down completely. Then add the frosting and cut it into squares. Enjoy!
Notes
*Cashew “Cream Cheese” Frosting: I tried to simplify the frosting part for this recipe. You can also try the other Vegan Cream Cheese Frosting that I've shared before, using some tofu!
Storage: Pop the leftover carrot cake in airtight containers in the fridge. They can last for 3-5 days. If you're not going to eat them very soon, you can store them in the freezer for about 2 weeks. Make sure to let them come to room temperature before serving.