Vegan Gluten-Free Carrot Cake by @healthyalie

1h10

🥕

200 g

Carrots

🧁

300 g

Gluten-free Flour Blend

🫙

8 g

Baking Powder

🪵

8 g

Ground Cinnamon

🫙

1 g

Ground Nutmeg

🥥

80 g

Coconut Sugar

🥥

100 ml

Melted Coconut Oil

🍎

60 g

Applesauce

🥛

200 ml

Soy Milk

🍎

15 ml

Apple Cider Vinegar

🥜

50 g

Pecans

🧂

1.5 g

Salt

🧁

150 g

Cream Cheese Frosting

Preparation Steps

  1. Step 1/10

    Preheat the oven to 175°C / 350°F and line the cake pan with parchment paper.

    🍰cake pan
    📜parchment paper

  2. Step 2/10

    Peel the 200 g carrots and grate them finely. Set aside.

    🥕carrots
    🔪vegetable peeler
    🧀box grater

  3. Step 3/10

    Combine the gluten-free flour blend, baking powder, coconut sugar, cinnamon, nutmeg, and salt in the large mixing bowl.

    🧁gluten-free flour blend
    🫙baking powder
    🥥coconut sugar
    🪵ground cinnamon
    🫙ground nutmeg
    🧂salt
    🥣large mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Whisk the melted coconut oil, applesauce, soy milk, and apple cider vinegar in the small bowl.

    🥥melted coconut oil
    🍎applesauce
    🥛soy milk
    🍎apple cider vinegar
    🥣small bowl
    🥄whisk
    🥛measuring jug

  5. Step 5/10

    Pour the wet mixture into the dry mixture and fold gently until no dry flour remains.

    🥣large mixing bowl
    🥄spatula

  6. Step 6/10

    Fold in the grated carrots and 50 g pecans, if using, until evenly distributed.

    🥕carrots
    🥜pecans
    🥣large mixing bowl
    🥄spatula

  7. Step 7/10

    Transfer the batter to the lined cake pan and scatter an additional handful of pecans over the surface.

    🥜pecans
    🍰cake pan
    🥄spatula

  8. Step 8/10

    Bake for 45 minutes and test the center with a toothpick; it should come out dry.

    ✨toothpick
    🍰cake pan

  9. Step 9/10

    Cool the cake in the pan for 10 minutes, then remove it from the pan and cool completely.

    🍰cake pan

  10. Step 10/10

    Spread vegan cream cheese frosting over the cooled cake and finish with pecans, if desired.

    🧀vegan cream cheese frosting
    🥜pecans
    🥄spatula

Composition

Ingredients

Types

Vegetables, Grains, Leavening agents, Spices, Sweeteners, Oils, Fruit products, Plant-based dairy alternatives, Vinegars, Nuts, Seasonings

Ingredients

Carrots, Gluten-free flour blend, Baking powder, Ground cinnamon, Ground nutmeg, Coconut sugar, Melted coconut oil, Applesauce, Soy milk, Apple cider vinegar, Pecans, Salt, Cream cheese frosting

Allergens

Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

385 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 52g, Fat: 18g, Fiber: 4g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 2.1mg, Potassium: 285mg

Vitamins

Vitamin A: 510µg, Vitamin E: 1.2mg, Vitamin K: 8µg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

cake pan, parchment paper, vegetable peeler, box grater, large mixing bowl, small bowl, whisk, spatula, measuring spoons, measuring jug, toothpick

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Cake, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Autumn, Holiday

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

France, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Crunchy

Flavors

Sweet, Warm spice, Nutty, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep the unfrosted cake in an airtight container.,Avoid warm or humid conditions.), fridge : 5 days (Store frosted cake in an airtight container.,Bring to room temperature before serving for a softer texture.), freezer : 90 days (Freeze individual slices wrapped tightly.,Freeze without frosting when possible.)