Authorchef-Julia.com
DifficultyBeginner

Looking for a special occasion cake? This one is rich tasting and decadent. It's also a beautiful cake and tastes just as good without the frosting. This cake is also made without any oil, eggs, or dairy.

Yields1 Serving
Prep Time15 minsCook Time42 minsTotal Time57 mins
Cake Ingredients
 1 cup whole wheat pastry flour
 ¾ cup unrefined dry sweetener of your choice (cane sugar, coconut sugar, date sugar
 ½ tbsp baking powder
 1 tsp baking soda
 1 tsp cinnamon
 ¼ tsp kosher salt
 ½ cup apple butter (lowest sugar content you can find or make your own)
 ¼ cup applesauce
 2 tbsp 1aquafaba (liquid from canned chickpeas)
 1 tsp vanilla extract
 1 ½ cups grated carrots (on large holes of box grater)
 ½ cup toasted, chopped walnuts (toast in 350 degree oven for 5 minutes)
 ¼ cup good raisins
Frosting Ingredients
 1 cup raw cashews, soaked for at least an hour
 3 tbsp real maple syrup
 2 tbsp almond, soy, oat or plant milk of your choice
 4 tsp freshly squeezed lemon juice
 1 tbsp dry sweetener of your choice
 1 tsp vanilla extract
 1 tsp apple cider vinegar
 2 tbsp walnut halves, toasted, for garnish
Directions for Cake
1

Preheat oven to 350 degrees. Line baking pan(s) with parchment paper. Mix dry ingredients together in a medium bowl. In another bowl, mix together the apple butter, apple sauce, aquafaba, and vanilla and stir well.
Combine the dry ingredients with the apple butter mixture until well-mixed, but don't overdo it or batter will be tough. Place the mixture into the lined cake pan(s). Bake for 20-25 minutes, depending on the size of your pans. I used 2 six inch cake pans. Cake is done with a toothpick inserted in the center comes out clean. Place cake on a wire rack for 10-15 minutes. Remove from pan and cool completely on the rack before applying frosting. Garnish with walnuts.

Directions for Frosting
2

Place drained cashews and all other ingredients in a high speed blender. Process until smooth and creamy. Chill frosting to firm it up before putting it on the cake. Frost cake and garnish with walnuts.

Ingredients

Cake Ingredients
 1 cup whole wheat pastry flour
 ¾ cup unrefined dry sweetener of your choice (cane sugar, coconut sugar, date sugar
 ½ tbsp baking powder
 1 tsp baking soda
 1 tsp cinnamon
 ¼ tsp kosher salt
 ½ cup apple butter (lowest sugar content you can find or make your own)
 ¼ cup applesauce
 2 tbsp 1aquafaba (liquid from canned chickpeas)
 1 tsp vanilla extract
 1 ½ cups grated carrots (on large holes of box grater)
 ½ cup toasted, chopped walnuts (toast in 350 degree oven for 5 minutes)
 ¼ cup good raisins
Frosting Ingredients
 1 cup raw cashews, soaked for at least an hour
 3 tbsp real maple syrup
 2 tbsp almond, soy, oat or plant milk of your choice
 4 tsp freshly squeezed lemon juice
 1 tbsp dry sweetener of your choice
 1 tsp vanilla extract
 1 tsp apple cider vinegar
 2 tbsp walnut halves, toasted, for garnish

Directions

Directions for Cake
1

Preheat oven to 350 degrees. Line baking pan(s) with parchment paper. Mix dry ingredients together in a medium bowl. In another bowl, mix together the apple butter, apple sauce, aquafaba, and vanilla and stir well.
Combine the dry ingredients with the apple butter mixture until well-mixed, but don't overdo it or batter will be tough. Place the mixture into the lined cake pan(s). Bake for 20-25 minutes, depending on the size of your pans. I used 2 six inch cake pans. Cake is done with a toothpick inserted in the center comes out clean. Place cake on a wire rack for 10-15 minutes. Remove from pan and cool completely on the rack before applying frosting. Garnish with walnuts.

Directions for Frosting
2

Place drained cashews and all other ingredients in a high speed blender. Process until smooth and creamy. Chill frosting to firm it up before putting it on the cake. Frost cake and garnish with walnuts.

Plant Based Carrot Cake
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