Carrots With Superpower
Carrots are incredible as a vegetable. Rich in vitamin B, K and potassium. In addition to that they are a great source for vitamin A. To even top that, they tend to have a rather sweet taste for vegetables which makes them a perfect base for savory dishes as well as sweet ones. So why not make a cake? I don’t know why – so I made one!
This cake is not only perfect for Easter Holidays but also for any other occasion you would need a cake for. So here’s my super easy, moist and juicy carrot cake version! Completely vegan, of course.
This carrot cake is not only for Easter. It's perfect for any occasion you'd need a cake for. Super moist and juicy.
- 300 g grated carrots
- 225 g spelt flour
- 180 g coconut blossom sugar
- 100 g coconut oil
- 80 g pecan nuts
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 pinch of salt
- 300 g vegan cream cheese
- 100 g powdered sugar
- 1 tbsp lemon juice
Preheat the oven to 180℃. Grease a baking pan / springform (⌀ 20cm / 8 inch).
Take a large bowl and add flour, coconut blossom sugar, baking powder, baking soda, cinnamon and salt. Mix with a large spoon.
In a small saucepan gently melt the coconut oil at low heat. Once it turned liquid, add to the flour mixture along with apple cider vinegar.
Chop the pecan nuts or pulse in a food processor.
Grate the carrots and add to the bowl along with the nuts. Fold in with a large spoon and let sit for about 10 minutes for the carrots to release some of their water. Then mix again shortly.
Transfer to your baking pan and bake for about 35 minutes.
Take out of the oven and let cool down.
In a bowl mix the cream cheese, powdered sugar and lemon juice.
Take a large knife and cut the cake horizontally. Fill with cream cheese, put back together and top with another layer of cream cheese (see pictures).
You can also turn this recipe into muffins by just taking half the recipe and only bake them for about 12 minutes 🙂
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. 🙂
Fun fact: This was my first easter with a carrot cake. I am slowly getting more and more into baking with vegetables and I absolutely love it! Have you ever tasted a cake with veggies? It’s pretty simple and easier than you’d think. In addition to that it saves a lot of calories. And adds a lot of nutrition.
Thank you so much for stopping by.
If you make this vegan, super moist and juicy carrot cake I’d be super happy to see your recreation. Simply tag me over on Instagram @therawberry. I am looking forward to see your picture.
All the best,