Carrot cake is often considered a holiday dessert essential, but for those of us who are trying to stay healthy or have dietary restrictions, it can be hard to find sweet treats that fit the bill. This recipe does take awhile to complete, but it serves 12 people, so it’s great for any holiday get together.
It also has a cream-free frosting combined with tons of other fresh, rich ingredients, so no one has to feel bad about going back for that extra slice. Whether you’re vegan, or simply trying to cut back on calorie intake this holiday season, this vegan carrot cake recipe is the recipe for you.
Vegan Carrot Cake
Ingredients
Instructions
Preheat the oven to 350°F and grease a 9×13 baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
Frosting
Ingredients
Instructions
Combine all frosting ingredients into a high speed blender.
Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
Chill for at least 30 minutes before spreading. (It will firm up a bit.)
Enjoy!