Vegan Carrot Cake

Indulge in the ultimate guilt-free treat with this vegan and gluten-free carrot cake. Made with reduced carrot juice, shredded carrot, aromatic spices, and lightly toasted walnuts, this cake is a symphony of flavors and textures that will take your taste buds on a delectable journey. Imagine biting into a moist, tender cake bursting with the natural sweetness of carrots and the warm notes of cinnamon and nutmeg. The addition of lightly toasted walnuts adds a satisfying crunch to every bite, making each mouthful a delightful experience. This carrot cake is not only a feast for the senses but also a healthier alternative to traditional desserts.

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The ultimate vegan and gluten free carrot cake

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If you're looking to make a vegan frosting, you can try swapping out traditional cream cheese for a cashew-based alternative. Cashews are a popular choice for vegan cooking and baking thanks to their rich, creamy texture and mild flavor. When blended with a few key ingredients like lemon juice, non-dairy milk, and a touch of sweetness, cashews can mimic the creamy richness of cream cheese without any animal products. To make a cashew-based vegan frosting, start by soaking raw cashews in water for a few hours or overnight to soften them. Then, drain and rinse the cashews before blending them with your chosen ingredients until smooth and creamy.

Carrot Batter

To begin, start by reducing the carrot juice to about 130g, which will take approximately 45 minutes. Allowing the carrot juice to cool is crucial to prevent it from inadvertently cooking the other ingredients. While the carrot juice is cooling, crush some walnuts and lightly toast them over the stove for a few minutes until they become fragrant. Next, prepare your baking mold by greasing it with softened butter or cooking spray and lining it with parchment paper. Shred some fresh carrots and set them aside for later use. In a large bowl or mixer bowl, combine the sifted powders, sugars, salt, orange zest, cinnamon, and nutmeg. Add the shredded carrots to the dry ingredients before incorporating the vanilla, the reduced carrot juice, and oil. Mix the ingredients until they are well combined before adding in the toasted walnuts for an added crunch and nuttiness. Once the batter is thoroughly mixed, pour it into the prepared mold.

Baking

Preheat your fan oven to 350°F/180ºC. Bake carrot cake for 45 minutes or until toothpick inserted in center comes out clean. Let cool completely. Square off cake edges and chill for up to 6 days. Avoid freezing temperature.

Frosting

Mix all ingredients together on high speed until light and fluffy. Decorate cake. Enjoy!

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