Vegan Carrot Cake Moist Delight (Print Version)
Moist vegan carrot cake with spices, carrots, and nuts; perfect for gatherings or any sweet craving.
# Ingredients:
→ Cake
01 -
1 cup shredded carrot (200g)
02 -
1/2 cup applesauce or crushed pineapple
03 -
1/4 cup oil or additional applesauce for fat-free
04 -
2 tsp vinegar
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2 tsp pure vanilla extract
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1 1/2 cups flour
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1 1/2 tsp cinnamon
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3/4 tsp salt
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1/2 tsp baking soda
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1/2 cup sugar or packed coconut sugar
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1/4 cup raisins (optional)
12 -
1 handful shredded coconut, crushed walnuts or pecans (optional)
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round pan with parchment paper. If doubling the recipe, use two 8-inch pans or one 9x13 pan.
02 -
In a mixing bowl, whisk together shredded carrot, applesauce (or crushed pineapple), oil (or additional applesauce), vinegar, and vanilla extract. Let sit for at least 10 minutes, or cover and refrigerate overnight.
03 -
Stir flour, cinnamon, salt, baking soda, sugar, raisins, and optional mix-ins like shredded coconut, walnuts, or pecans into the wet mixture.
04 -
Pour batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
05 -
Cool the cake before removing from the pan. For a lighter texture and sweeter flavor, cover loosely and let sit overnight. Store leftovers in the refrigerator for 3-4 days or freeze slices as needed.
# Notes and Tips:
01 -
The recipe works with all-purpose, spelt, oat, or some brands of gluten-free flour.
02 -
The cake tastes better if allowed to sit overnight before serving.