Vegan Carrot cake
This Vegan Carrot cake is so delicious, fluffy and smell amazing. It‘s so easy to make and with creamy cashew frosting is so tasty. This cake is perfect to make in summer or at BBQ parties.
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Ingredients
- 1 cup shredded carrot
- 1½ cup flour
- 1 cup almond milk
- 1 tbsp cinnamon
- pinch of salt
- 1 tbsp baking powder
- ½ cup brown sugar
- ⅓ cup melted coconut oil
Frosting
- 1 cup cashew soaked, drained and rinsed
- ¼ cup rice syrup
- ⅓ cup almond milk
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 200C and grease a 9x13 baking pan.
- In a large bowl, combine all the dry ingredients, and mix until all combine. Then add all the rest of the ingredients and mix until you get sticky dough.
- Add your carrots cake in to the pan and baked for 30 minutes or until a toothpick inserted comes out clean. Set your cake on the side until cooled down completely.
- Meanwhile, make a cashew frosting.
- In a blender, add all ingredients and mix until you get a creamy mixture.
- Top your cashew frosting on the cake and let sit in fridge for 15 minutes, enjoy.
Nutrition
Calories: 487kcalCarbohydrates: 60gProtein: 9gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 466mgPotassium: 342mgFiber: 4gSugar: 29gVitamin A: 3568IUVitamin C: 1mgCalcium: 256mgIron: 3mg
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