Vegan Carrot Cake
Serves 12
30 mins prep
60 mins cook
90 mins total
There are not many vegetables as versatile as carrots, and this vegan carrot with vegan frosting proves that. I make this moist, naturally sweet dessert with grated carrots, crushed pineapple, and maple syrup. This is by no means a sad vegan knock-off; this cake is right up there with the original recipes.
For The Cake
For The Icing
Preheat oven to 350°F.
In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, maple syrup, and pineapple until well blended.
In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
Blend the dry ingredients into the carrot mixture, stirring until just mixed.
Pour the batter into a nonstick 8-inch-square baking pan and bake for 50-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.
To make the icing, mix the cream cheese, powdered sugar, vanilla extract and orange zest together. Once the cake has cooled, spread the icing over the cake. Alternatively, you can just dust the cake with powdered sugar and serve.
