Calling all Carrot Cake lovers! This is one of the best, if not the best carrot cake recipe. It's moist with the perfect texture and tastes exactly how carrot cake should. Most carrot cakes are packed with refined flour, oils and sugars but this one is free from ALL that. Carrot cake has always been my favourite since I was little. I've made a few vegan carrot cakes over the years but they all seemed to not live up to my expectations and standards, but this one, this one could actually be the best carrot cake I've had as a vegan or non vegan. So please let me not hold you back any longer and lets get started.
You will need:
Cake tin/muffin tray
Measuring spoons/teaspoon and tablespoon
1 Cup grated carrot
1 Grated green apple
1/2 Cup xyiltol
1 and 1/2 Cup ground oats.
1 Teaspoon mixed spice
Pinch of salt
2 Teaspoon vanilla essence/extract
1/3 Cup coconut oil melted (if you want this completely oil free just replace with more apple sauce but the texture of the cake will be more dense)
1/2 Cup apple sauce or apple purity
1 Teaspoon baking soda
1 Cup chilled coconut cream
1 Teaspoon lemon juice
4 Tablespoons maple syrup
Lemon zest from 1 lemon
Preheat the oven to 180°C.
Mix together all the dry ingredients (oats, xylitol, baking soda,mixed spice).
Add the rest of the ingredients.
Greece your tin with some coconut oil.
Place the mixture into your muffin tin or cake/bread tin.
Bake 30-40 minutes at 180°C.
For the icing
Mix the chilled cup of coconut cream, lemon juice and maple syrup together and leave to chill further in the fridge while the carrot cake is cooling.
Frost the cake once it is completely cool and sprinkle the lemon zest on, enjoy! :)
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