Vegan Carrot Cake

June 1
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When I think of summer-y desserts, carrot cake always comes to mind. There’s just something about it being fresh and light that makes me crave it when the temperatures warm up outside. I’ve been making it for years come summer time, usually growing the carrots myself, if I can. I know this may be confusing to some, as the cinnamon and nut meg spices might call for a more fall-y vibe, but the carrot just makes me crave it on a hot day. This year is no different and as I prepare to bake my first carrot cake of the season, I’ve decided to share the recipe with you. 

One addition to my recipe this year has brought it to the next level, and that is crumbling Bobo’s Oat Bars in the Cinnamon Raison flavor on top and to line the sides of the cake. The bars have the perfect texture baked or as is, making this Vegan Carrot Cake a sure hit. It is actually a lot easier to make than I originally expected, although you do need a food processor to grate the carrots, or a good hand grater (much easier with the food processor). This recipe is perfectly moist, light and flavorful. Carrot cake is typically topped with a cream cheese frosting, so I will list two of my favorites here: 

Minimalist Baker Cream Cheese Frosting

Oh She Glows Cream Cheese Frosting

Vegan Carrot Cake
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Ingredients
  1. 4 1/2 cups of all purpose flour
  2. 3 cups of grated carrots (medium packed)
  3. 1 cup of apple sauce
  4. 2 cups of unsweetened cashew milk
  5. 1/2 cup of maple syrup
  6. 1 1/3 cup sugar
  7. 1/2 cup of melted coconut oil
  8. 2 tsp baking powder
  9. 6 tsp cinnamon
  10. 4 tsp vanilla extract
  11. 2 tsp baking soda
  12. 1 tsp nutmeg
  13. 1 tsp salt
Instructions
  1. Preheat the over to 350 degrees Fahrenheit.
  2. In two separate bowls, combine the dry ingredients in one and the wet ingredients in the other, Leave the grated carrots separate.
  3. Mix each separate bowl thoroughly and then combine, mixing well.
  4. Fold in the grated carrot.
  5. Line 2 9 inch round pans with parchment paper. Make sure to trim the sides so that it fits evenly in the pan. Coat the bottom of the pan and sides with extra melted coconut oil to avoid sticking.
  6. Divide the cake mixture into 2 and pour it evenly into the 2 pans.
  7. Bake for approximately 40 minutes, or until a toothpick comes out clean.
  8. Allow to cool completely before icing.
  9. Top and line the sides with crumbled Bobo's Oat Bars in Cinnamon Raison.
The Vegan Jetsetter http://www.theveganjetsetter.com/
This recipe was made in collaboration with Bobo’s Oat Bars. All opinions remain my own.

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