Processing ...
  • Blog
  • Podcasts
  • Recipes
  • VS-Club
  • Services
  • Academy
  • About
  • Shop
  • FAQ
  • Contact
Menu
  • Blog
  • Podcasts
  • Recipes
  • VS-Club
  • Services
  • Academy
  • About
  • Shop
  • FAQ
  • Contact
$0.00 0 Cart
Search
Close
$0.00 0 Cart
Search
Close
  • Blog
  • Podcasts
  • Recipes
  • VS-Club
  • Services
  • Academy
  • About
  • Shop
  • FAQ
  • Contact
Menu
  • Blog
  • Podcasts
  • Recipes
  • VS-Club
  • Services
  • Academy
  • About
  • Shop
  • FAQ
  • Contact

The BEST EVER Vegan Carrot Cake

DifficultyBeginnerCategoryHoliday, Sweets
Prep Time15 minsCook Time45 minsTotal Time1 hr

Makes one 8” double layer cake

Honestly, this is the best carrot cake we have ever eaten & the fact that is made from all wholesome plant ingredients is just a side note to the delicious flavor & moist texture of the crumb. OMG you have to try this cake even if you are not a lover of carrot cake! The warm & healing spices of clove, cinnamon & ginger combine in combination so well that it will warm your soul too. The key factor in this carrot cake is the luxurious moist crumb. It is indescribable so please just make this recipe and try it for yourself. You won’t regret it. Serve this cake for your friends, special occasions or make it for yourself & just savor the wonderful flavor you deserve. Be sure to frost this cake with the authentic tasting Sol Canyon Kitchen cream cheese frosting, which will be released next week.  

Enjoy!

The BEST EVER Vegan Carrot Cake
INGREDIENTS
 2 cups Shredded CARROTS + 1/4c for garnish
 2 ¼ cups SPELT FLOUR or all purpose flour
 2 tsp BAKING POWDER
 1 tsp BAKING SODA
 ½ tsp Ground GINGER
 1 tsp Ground CLOVE
 2 tsp Ground CINNAMON
 ½ tsp SALT
 1 cup Organic APPLESAUCE
 2 Flax eggs - (2T ground flax seed + 6T of water)
 1 tsp Pure VANILLA extract
 2 tbsp Apple cider VINEGAR
 1 cup Dark brown SUGAR
 ¼ cup OLIVE OIL
 1 ½ cups Soy Milk (any non dairy milk)
 ¾ cup Chopped WALNUTS + 1/4c for garnish
DIRECTIONS
1

Preheat oven to 350 degrees F.

2

Line two 8-inch cake pans with a circle of parchment paper or lightly spray with cooking spray. Set aside.

3

In a medium sized mixing bowl, whisk together the flour, clove powder, ginger, cinnamon, baking powder, baking soda, & salt.

4

In a large mixing bowl, whisk together the brown sugar, soy milk, applesauce, olive oil, vanilla, vinegar, & flax eggs.

5

Gradually add the dry ingredients into the wet ingredients until incorporated. Don’t over mix.

6

Fold in the chopped walnuts & shredded carrots.

7

Pour batter equally into the two prepared cake pans.

8

Bake for 45 minutes or until a knife inserted in the center of the cake comes out clean. Check the cake after 35 min to see if it is done & to determine if it can cook for 10 more minutes.

9

Let the cakes cool in the pans outside the oven for 30 min.

10

Turn the cakes out on 2 separate plates to continue to cool for 30-60 min.

11

Frost with Sol Canyon Kitchen’s delicious cream cheese frosting!

12

You could make this cake oil-free because we tried it but we liked it better when we added 1/4 of olive oil. The flavor and the crumb was better, but it was still good oil-free.

13

Invite over your friends, eat alone, bake for a birthday cake or for holiday but just ENJOY!!!!

Subscribe

Get News and Updates

Knowledge is Power- Health is Freedom!
Connect with me to receive cool healthy recipes, tips & my treasures of knowledge to improve your well-being

Facebook Instagram Twitter Music Youtube Linkedin
  • Blog
  • Podcasts
  • Recipes
  • VS-Club
  • Services
  • Academy
  • About
  • Shop
  • FAQ
  • Contact
Menu
  • Blog
  • Podcasts
  • Recipes
  • VS-Club
  • Services
  • Academy
  • About
  • Shop
  • FAQ
  • Contact
Processing ...