Delicious Vegan, Dairy & Gluten-Free Carrot Cake Recipe
Looking for a way to use up all those carrots? Look no further. It’s proven that carrot cake is the absolute best way to consume your carrots (though we’re open to suggestions…) so we’ve tracked down a recipe that lets everyone from vegan to dairy free enjoy.
Let us know what you think.
250g Gluten Free Flour
200g mixed dried nuts (walnut, almond, hazelnut, pecan…save some for topping)
300g grated carrots
100g white sugar
100g caster sugar
1 tablespoon cinnamon
Sea salt, ground cloves, ground ginger, nutmeg
1 tablespoon baking powder
1 tablespoon baking soda
100g Coconut oil
1 Cup of alternative milk (Almond/oat for best flavour)
4 flax eggs
Ingredients for the Icing:
60g raw macadamia nuts (soaked, drained and rinsed)*
60g raw cashew (soaked, drained and rinsed)*
¼ cup almond milk
¼ cup maple syrup
2 tablespoons of coconut oil
2 tablespoon of fresh lemon juice
* Soak for at least 3 to 4 hours
Preheat the oven to 180°C.
For the cake start by whisking all the dried ingredients together in a large bowl (flour, sugar, spices, baking powder, baking soda.
Blend the nuts and add them into the dried ingredients.
In a separate bowl, mix together the oil, the flax eggs, and the alternative milk.
Fold in the carrots and stir until just combined.
Bake for 30 to 40 min.
Whilst the cake is baking, throw all the icing ingredients in a blender. Start at low speed, gradually increasing speed until perfectly smooth.