Spiced Carrot Cake
This moist and tender vegan carrot cake is naturally sweetened with applesauce and perfectly spiced with cinnamon and nutmeg. Topped with a rich, velvety macadamia and cashew cream frosting, it is a healthy yet decadent treat for any celebration.
Instructions
- 1
Preheat the oven to 350°F and grease a 9x13-inch baking pan.
- 2
In a large bowl, whisk together spelt flour (1.125 cup), all purpose flour (1.125 cup), baking powder (3 tsp), baking soda (1 tsp), cinnamon ground (3 tsp), nutmeg ground (0.5 tsp), and sea salt (1 tsp).
- 3
In a separate bowl, whisk together unsweetened applesauce (0.5 cup), almond milk (1 cup), vanilla extract (2 tsp), cane sugar (1 cup), and coconut oil (0.5 cup).
- 4
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in carrots, grated (2 cup).
- 5
Transfer to the prepared baking dish and bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
- 6
Make the frosting: In a high-speed blender, place raw macadamia nuts (0.5 cup), raw cashews (0.5 cup), almond milk (0.25 cup), maple syrup (0.25 cup), coconut oil (2 tbsp), vanilla extract (1 tsp), fresh lemon juice (2 tsp), and sea salt (0.5 tsp). Blend until very smooth.
- 7
Chill the frosting for at least 30 minutes before spreading over the cooled cake. Store in the fridge.
Nutrition Facts
Per portion