Vegan carrot cake is an all-time Autumn favourite around my house. While some consider it a Spring dessert, for me it’s all about Autumn with it’s warming spices and root veggie base.
Traditional recipes rely on a lot of sugar and a ton of oil, but this version is much lighter cutting some oil for apple sauce and maple syrup for sugar. The addition of a good dose of cardamom and a hint of orange zest makes this recipe more modern and less like your mum’s carrot cake of yesteryear.
This vegan carrot cake is almost healthy enough to nibble on for breakfast. So, if cake for breakfast is just your thing, try baking these in a muffin tin to make the perfect morning treat.
I topped mine with some maple sweetened whipped coconut but a simple glaze will work just as well. For something entirely different, but delicious, try icing yours with a chocolate ganache.
Ingredients
- Flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground cardamom
- Ground nutmeg
- Sea salt
- Unsweetened apple sauce
- Coconut sugar
- Maple syrup
- Almond milk
- Cooking oil
- Carrot
- Orange
- Pecans
Vegan Carrot Cake with Cardamom and Orange
Ingredients
- Dry:
- 2 1/4 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cardamom
- 1/8 tsp. ground nutmeg
- 3/4 tsp. sea salt
- Wet:
- 1/2 cup unsweetened apple sauce
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- cup almond milk
- 1/3 cup light cooking oil
- 1 1/2 cups finely grated carrot
- Zest of 1 orange
- 1/2 cup chopped pecans
Instructions
More Snacking Cakes
onlinecakebhavna says
Wow! Thank you for recipe....
Fiona Manoon says
Such a delicious cake.
Found this Recipe quite creative.
Loved your work.
I would love to try this out.
Thank you so much sharing this wonderful recipe.
Keep Blogging . !!
nicole says
hi sophie, what kind of flour do you recomend?
Sophie says
for this recipe I used all-purpose, but I love sifted spelt normally for my baking.