Healthy Vegan Carrot Cake Oil Free Recipes

HEALTHY VEGAN CARROT CAKE (OIL-FREE)

Steps:

• Let's start by making the flax egg. Whisk together the flax seeds and water, then let it sit for about 5 minutes until it gets a thick consistency.
• Preheat oven to 350° F (180° C) and prepare your 9x13 inch non-stick baking pan.
• Peel and shred your carrots in a food processor or using a grater.
• Now, place the dry ingredients into a medium-sized bowl and mix them with a spoon.
• In another bowl, whisk together the wet ingredients until well-combined (don't forget the flax eggl), then fold the dry ingredients into the wet ingredients without overmixing the batter.
• Finally, fold in the raisins and walnuts.
• Pour the batter into your pan, evening the top with the back of a spatula.
• Bake for around 35 minutes or until a toothpick can be inserted into the center and come out clean, then remove from the oven and let it cool for 5 minutes before transferring the cake to a cooling rack.
• Let the cake cool completely on the counter or put it in the refrigerator to finish cooling faster.
• Drain and rinse your soaked cashews, then place them into a high-speed blender together with the sugar, soy milk, lemon juice, cinnamon and vanilla extract.
• Blend everything until smooth, adding more soy milk if needed. The end result should be thick like cream cheese.
• If you have some time left until your carrot cake is cool enough to be assembled, place the cashew frosting into the fridge.
• Once the carrot cake has cooled, remove from the fridge and start spreading the cashew buttercream frosting on top.
• Top with chopped nuts and cinnamon for decoration if you like, then cut the cake into squares and enjoy!

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.

VEGAN CARROT CAKE

Steps:

• Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
• Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
• Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.