Yum



I’m very excited because today’s healthy dessert is carrot cake!

For a long time, I’ve been thinking that carrot cake is something weird, but it turned out that I love it. This cake is so moist and rich! I like adding orange zest, walnuts or pecans and a lot of cinnamon; I think this combination is great.

Since it’s an egg-free cake, I’m going to use an egg replacer. You can use banana or apple puree, but this time I prefer using two flaxseed “eggs”. You just have to grind the seeds and add some water. Read my flax egg and flax milk recipe here.

This “egg” is ready in seconds. If you don’t have flax seeds, but you have chia seeds, you can make a chia egg replacer. See my recipe here.

Lastly, I’m going to cover the cake with some vegan coconut cream. You can find this recipe here.

Here’s my delicious vegan carrot cake recipe.

Ingredients

For the cake

1 ½ cup of oat flour

½ cup of water

½ cup of walnuts or pecans

3-4 carrots

Egg replacement (for 2 eggs: 2 tablespoons of flax seeds and 6 tablespoons of water)

Sweetener of your choice

1 tablespoon of vegetable oil of your choice (I used coconut oil)

1 tablespoon of baking powder

Cinnamon

Orange zest – optional

For the cream

½ can of coconut milk

Sweetener of your choice

1/2 cup of shredded coconut

1 teaspoon of cinnamon

A few pecans for decoration – optional

Directions

Preheat your oven to 180°C (350°F).

Grate your carrots or use a food processor to do the job for you. I find it pretty easy and quick.

Chop the nuts or grind them – it’s up to you.

This is not gluten flour, so you can use just one bowl to mix all the ingredients. Get your bowl and add the flour, the baking powder and the cinnamon and mix them together.

Add the oil, some sweetener of your choice and your flaxseed egg substitute, and mix again. Then, add the carrots, the nuts and some orange zest, and mix everything together.

The mixture should be something like thick puree, but if you find it too dry, you can add some water.

Cover your baking tray with some baking paper and transfer the mixture onto the tray.

Bake for 25-30 minutes and check the cake after 20 minutes to see whether it’s done.

Let the cake cool down completely and start making the cream.

The cream

Whisk the fat from chilled coconut milk, add the sweetener and the cinnamon and mix them together. Then, add the shredded coconut and mix everything again.

You can just cover your cake with the mixture. If you want to make a layered cake, double all the ingredients and bake a second cake. However, I used a rectangular cookie cutter and made petit fours instead. I like this method, because this way the sides of the petit fours are nice and orange.

I spread the coconut cream on half of the rectangular pieces. Then, I put another piece of the cake over the cream. Lastly, I spread some more cream and put a couple of pecans on top of each petit four.

Enjoy!

Vegan Carrot Cake With Coconut Cream Frosting Category: Baked Goods, Dairy-free, Gluten-free, Recipes, Vegan Ingredients For the cake: 1 ½ cup of oat flour

½ cup of water

½ cup of walnuts or pecans

3-4 carrots

Egg replacement (for 2 eggs: 2 tablespoons of flax seeds and 6 tablespoons of water)

Sweetener of your choice

1 tablespoon of vegetable oil of your choice (I used coconut oil)

1 tablespoon of baking powder

Cinnamon

Orange zest - optional For the cream: ½ can of coconut milk

Sweetener of your choice

1/2 cup of shredded coconut

1 teaspoon of cinnamon

A few pecans for decoration – optional Instructions Preheat your oven to 180°C (350°F). Grate your carrots or use a food processor to do the job for you. I find it pretty easy and quick. Chop the nuts or grind them – it’s up to you. This is not gluten flour, so you can use just one bowl to mix all the ingredients. Get your bowl and add the flour, the baking powder and the cinnamon and mix them together. Add the oil, some sweetener of your choice and your flaxseed egg substitute, and mix again. Then, add the carrots, the nuts and some orange zest, and mix everything together. The mixture should be something like thick puree, but if you find it too dry, you can add some water. Cover your baking tray with some baking paper and transfer the mixture onto the tray. Bake for 25-30 minutes and check the cake after 20 minutes to see whether it’s done. Let the cake cool down completely and start making the cream. Whisk the fat from chilled coconut milk, add the sweetener and the cinnamon and mix them together. Then, add the shredded coconut and mix everything again. You can just cover your cake with the mixture. If you want to make a layered cake, double all the ingredients and bake a second cake. However, I used a rectangular cookie cutter and made petit fours instead. I like this method, because this way the sides of the petit fours are nice and orange. I spread the coconut cream on half of the rectangular pieces. Then, I put another piece of the cake over the cream. Lastly, I spread some more cream and put a couple of pecans on top of each petit four. 6.4.5 https://www.myhealthydessert.com/recipes/vegan/vegan-carrot-cake/ © MyHealthyDessert

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