Enjoy a delicious vegan carrot cake that combines the sweetness of maple syrup with the warm spices of cinnamon and vanilla. This cake features a luscious creamy cashew frosting, offering a rich, nutty finish. Made without dairy or eggs, it suits those with dietary restrictions while still delighting your taste buds. The moist texture, hearty carrots, and crunchy pecans make it fitting for various occasions, from intimate gatherings to larger celebrations. Experience a delightful blend of flavors with this irresistible cake.

Ingredients

• 2 cups grated carrots
• 1/2 cup maple syrup
• 1 cup cashews, soaked
• 1 cup almond flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup pecans, chopped
• 1/4 cup shredded coconut

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mix grated carrots, maple syrup, almond flour, cinnamon, and vanilla extract until well combined.
3. In a blender, blend soaked cashews, melted coconut oil, apple cider vinegar, baking soda, and salt until smooth and creamy.
4. Combine the blended mixture with the dry ingredients, and gently fold in the chopped pecans and shredded coconut.
5. Pour the batter into a greased cake pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely before applying the creamy cashew frosting.
7. Slice the cake into servings and enjoy.

Keywords: Dessert, Vegan, Sweet, Spiced, Nutty

Spice Rack: Cinnamon, Vanilla Extract

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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