Glazed Vegan Carrot Cake
Despite it's name, carrot cake is not usually a healthy option for dessert. That is, until now!
Servings: 8 servings
Calories: 219kcal
Ingredients
Vegan Carrot Cake
- 1 cup whole wheat or spelt flour
- 1 cup whole wheat pastry flour
- 1/4 cup dry sweetener pure cane sugar, maple sugar, etc
- 1 teaspoon allspice
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana mashed
- 3/4 cup apple sauce
- 1/2 cup apple juice concentrate from frozen
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2-1/2 cups carrots grated
- 1/4 cup walnuts chopped, optional
- 1/2 cup raisins
Glaze
- 1/2 block silken tofu (6-7 oz)
- 1.5 tablespoons dry sweetener pure cane sugar, date sugar, etc
- 2 teaspoon lemon juice
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
Vegan Carrot Cake
- Preheat oven to 350°F. Next, prepare the pan you plan to use. I use an 8" silicone baking dish or glass baking dish lined with parchment paper for this recipe, but you could also use 6"-9" pans without making any adjustments.
- In a large bowl, mix together all dry ingredients: flours, baking powder, baking soda, salt, cinnamon, allspice, sucanat or other sugar
- In a medium bowl, mash a ripe banana well. Add apple sauce, concentrate, maple syrup, vinegar, and vanilla extract. Whisk together well.
- Grate the carrots or use pre-grated ones from the grocery store. Add the grated carrots, raisins, and walnuts (if using) to the wet batter and stir together.
- Pour the well-blended wet mixture into a large bowl with dry ingredients and whisk together thoroughly.
- Pour cake batter into an 8" silicone baking dish or glass baking dish. Place on a baking sheet and put in the preheated oven for 30 minutes, or until a toothpick can be inserted into the middle and come out clean.
- While this is baking is a good time to make the glaze.
- Remove the cake from the oven and test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.
- Once completely cooked, allow it to cool and remove from the pan.
Glaze
- Drain the tofu completely and place in a blender. Since it is shelf-stable silken tofu, it will be packed in very little water and will not need to be pressed.
- Add all other glaze ingredients to the blender or food processor and blend until creamy smooth. While the cake is cooking, allow this to chill in the refrigerator.
- When the cake has cooled, spoon glaze over the top and serve immediately. To make it look even prettier, sprinkle with crushed walnuts and/or a few grated carrots. Serve immediately and enjoy.
Video
Notes
Tips & Suggestions:
- Pan Size- I use an 8" silicone baking dish or glass baking dish for this recipe, but you could also use 6"-9" pans without making any adjustments.
- Gluten-Free- This vegan carrot cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
- Soy Allergies- For those avoiding soy, you might try using cashews as a substitute for tofu in the glaze.
- Cupcakes- Want to make cupcakes instead of cake? I make cupcakes all the time with this batter. Just use a muffin pan and reduce the cooking time to 20-25 minutes.
- Storage- Keep in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 219kcal | Carbohydrates: 44.6g | Protein: 5.2g | Fat: 3g | Sodium: 256mg | Fiber: 5.6g | Sugar: 15g