Perfect Vegan Carrot Cake by @healthyalie

1h5

10 servings

🥕

200 g

Carrots

🌾

300 g

Wheat flour

🫙

1 tsp

Bicarbonate of soda

🫙

3 tsp

Baking powder

🫙

0.5 tsp

Nutmeg

🪵

1 tbsp

Cinnamon

🧂

Salt

🥥

100 ml

Coconut oil

🍎

60 g

Applesauce

🥛

240 ml

Plant-based milk

🍎

1 tbsp

Apple cider vinegar

🍦

1 tbsp

Vanilla extract

🥥

80 g

Coconut sugar

  1. Preheat
    • Carrots

    Preheat the oven to 175°C and peel then grate the carrots.

  2. Mix
    • Wheat flour
    • Salt

    In a large bowl mix the flour, bicarbonate of soda, baking powder, spices and salt.

  3. Whisk
    • Coconut oil
    • Applesauce
    • Plant-based milk

    In a small bowl, whisk together the melted coconut oil, applesauce, plant-based milk, vanilla extract, coconut sugar and apple cider vinegar, and gently fold into the previous mixture.

  4. Add
    • Carrots

    Add the carrots and gently mix to incorporate them.

  5. Bake

    Bake for 45 minutes or until a toothpick comes out clean.

  6. Cool

    Remove and let cool about ten minutes before unmolding, then let cool completely.

Perfect Vegan Carrot Cake by @healthyalie

1h5

10 servings

🥕

200 g

Carrots

🌾

300 g

Wheat flour

🫙

1 tsp

Bicarbonate of soda

🫙

3 tsp

Baking powder

🫙

0.5 tsp

Nutmeg

🪵

1 tbsp

Cinnamon

🧂

Salt

🥥

100 ml

Coconut oil

🍎

60 g

Applesauce

🥛

240 ml

Plant-based milk

🍎

1 tbsp

Apple cider vinegar

🍦

1 tbsp

Vanilla extract

🥥

80 g

Coconut sugar

Preparation Steps

  1. Step 1/6

    Preheat the oven to 175°C and peel then grate the carrots.

    🥕Carrots
    🔪Peeler
    🧀Grater

  2. Step 2/6

    In a large bowl mix the flour, bicarbonate of soda, baking powder, spices and salt.

    🌾Wheat flour
    🫙Bicarbonate of soda
    🫙Baking powder
    🫙Nutmeg
    🪵Cinnamon
    🧂Salt
    🥣Large bowl

  3. Step 3/6

    In a small bowl, whisk together the melted coconut oil, applesauce, plant-based milk, vanilla extract, coconut sugar and apple cider vinegar, and gently fold into the previous mixture.

    🥥Coconut oil
    🍎Applesauce
    🥛Plant-based milk
    🍦Vanilla extract
    🥥Coconut sugar
    🍎Apple cider vinegar
    🥣Small bowl
    🥄Whisk

  4. Step 4/6

    Add the carrots and gently mix to incorporate them.

    🥕Carrots
    🥣Large bowl

  5. Step 5/6

    Bake for 45 minutes or until a toothpick comes out clean.

    🍰Cake mold
    ✨Toothpick

  6. Step 6/6

    Remove and let cool about ten minutes before unmolding, then let cool completely.

    🍰Cake mold

Composition

Ingredients

Types

Vegetables, Grains, Leavening agent, Spices, Oils, Fruits, Plant-based beverages, Condiments, Flavorings

Ingredients

Carrots, Wheat flour, Bicarbonate of soda, Baking powder, Nutmeg, Cinnamon, Salt, Coconut oil, Applesauce, Plant-based milk, Apple cider vinegar, Vanilla extract, Coconut sugar

Notes

Carrots (about 3 medium carrots), Wheat flour (or gluten-free mix), Coconut oil (melted), Plant-based milk (here soy milk), Apple cider vinegar (or lemon juice)

Allergens

Gluten, Soy, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, Vegan, Kosher, Dairy-Free

Calories

260 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 38g, Fat: 11g, Fiber: 2g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 180mg, Potassium: 150mg, Calcium: 60mg, Iron: 1.5mg

Vitamins

Vitamin A: 250µg, Vitamin B6: 0.1mg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Peeler, Grater, Large bowl, Small bowl, Whisk, Toothpick, Cake mold

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Soft

Flavors

Sweet, Spiced, Cinnamon, Nutmeg, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (store in an airtight container,keep refrigerated especially if iced), room temperature : 1-2 days (unfrosted cake only,cover tightly,cool, dry place), freezer : up to 3 months (wrap slices individually,store in an airtight freezer bag or container,thaw in the fridge before serving)