Vegan Carrot Cake PT60M https://img1.recipesrun.com/201907/2019/1024/51/0/003197/300x200x50.jpg 10 servings Ingredients: 2 1/2 tsp. lime or lemon juice 1 1/2 tbsp. coconut milk canned 1/3 cup erythritol 1 tsp. vanilla extract 1 tbsp. lime juice 2 chia eggs 1/3 cup maple syrup or agave syrup 1/2 cup light coconut milk canned 2 1/2 cups finely grated carrots 2 tbsp. coconut oil melted nutmeg 1/2 tsp. ground ginger 2 tsp. cinnamon 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1/2 cup ground almonds 1/4 cup coconut flour 1/2 cup tapioca flour 1 cup white rice flour
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Vegan Carrot Cake

By Tracy

10 Person
60 Minutes
201 Calories
Gluten-free and vegan carrot cake with a refined sugar-free and keto-friendly icing. This simple carrot cake is moist, delicious, healthy and low in fat and calories. This vegan and gluten-free carrot cake is easy to make in 5 simple steps. I love how moist it came out and I noticed it tastes even slightly better on day two. So make sure you don’t eat the whole cake on day one and save some slices for day two.

Ingredients

Frosting

  • 2 1/2 tsp. lime or lemon juice

  • 1 1/2 tbsp. coconut milk canned

  • 1/3 cup erythritol

Wet Ingredients

  • 1 tsp. vanilla extract

  • 1 tbsp. lime juice

  • 2 chia eggs

  • 1/3 cup maple syrup or agave syrup

  • 1/2 cup light coconut milk canned

  • 2 1/2 cups finely grated carrots

Wet ingredients

  • 2 tbsp. coconut oil melted

Spices

  • nutmeg

  • 1/2 tsp. ground ginger

  • 2 tsp. cinnamon

Dry Ingredients

  • 1/2 tsp. baking soda

  • 1 1/2 tsp. baking powder

  • 1/2 cup ground almonds

  • 1/4 cup coconut flour

  • 1/2 cup tapioca flour

  • 1 cup white rice flour

Method

  • 01
    Mix the ground chia seeds and water with a whisk, set aside for 5 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps.
  • 02
    Add all wet ingredients into the dry ingredients and stir until the mixture is combined.
  • 03
    Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2 1/2 inches.
  • 04
    Bake in the oven at 375 degrees F (190 degrees C) for about 40 minutes (+/- 10 minutes). The cake is ready when a toothpick comes out almost clean (don't overcook it). Let it cool.
  • 05
    Put the erythritol in your food processor or electric spice/coffee grinder and blend until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut milk and lime/lemon juice.
  • 06
    If the frosting is too thick add a few drops of lime/lemon juice. If it's too thin add more of the erythritol. Spread the frosting on the cake (once it's cool) and put the cake in the fridge until the frosting is hard. Enjoy!

Related Tags

Gluten-free Recipes
Carrot Cake Recipes
Cake Recipes
Vegan Recipes
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    Vegan Carrot Cake

    4.3

    ( By Tracy )

    Gluten-free and vegan carrot cake with a refined sugar-free and keto-friendly icing. This simple carrot cake is moist, delicious, healthy and low in fat and calories. This vegan and gluten-free carrot cake is easy to make in 5 simple steps. I love how moist it came out and I noticed it tastes even slightly better on day two. So make sure you don’t eat the whole cake on day one and save some slices for day two.
    01 Information
    • Grade medium
    • Serving 10 servings
    • Calorie 201 Kcal
    • Prep Time 20 Mins
    • Cook Time 40 Mins
    • Total Time 60 Mins
    02 Ingredients
    Frosting
    2 1/2 tsp. lime or lemon juice
    1 1/2 tbsp. coconut milk canned
    1/3 cup erythritol
    Wet Ingredients
    1 tsp. vanilla extract
    1 tbsp. lime juice
    2 chia eggs
    1/3 cup maple syrup or agave syrup
    1/2 cup light coconut milk canned
    2 1/2 cups finely grated carrots
    Wet ingredients
    2 tbsp. coconut oil melted
    Spices
    nutmeg
    1/2 tsp. ground ginger
    2 tsp. cinnamon
    Dry Ingredients
    1/2 tsp. baking soda
    1 1/2 tsp. baking powder
    1/2 cup ground almonds
    1/4 cup coconut flour
    1/2 cup tapioca flour
    1 cup white rice flour
    03 Method
    Step 1
    Mix the ground chia seeds and water with a whisk, set aside for 5 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps.
    Step 2
    Add all wet ingredients into the dry ingredients and stir until the mixture is combined.
    Step 3
    Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2 1/2 inches.
    Step 4
    Bake in the oven at 375 degrees F (190 degrees C) for about 40 minutes (+/- 10 minutes). The cake is ready when a toothpick comes out almost clean (don't overcook it). Let it cool.
    Step 5
    Put the erythritol in your food processor or electric spice/coffee grinder and blend until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut milk and lime/lemon juice.
    Step 6
    If the frosting is too thick add a few drops of lime/lemon juice. If it's too thin add more of the erythritol. Spread the frosting on the cake (once it's cool) and put the cake in the fridge until the frosting is hard. Enjoy!
    04 Author
    Tracy Tracy
    647 Recipes

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