You will love this recipe! Egg-free, fat-free and completely vegan carrot cake – can that be true ?!
Carrot cake is a very delicious dessert, not only because of the ingredients it contains, but also because of the way they are combined. In general, carrot cake is rich in miscellaneous nuts, which increases its healthy nutritional value.
However, many recipes use dairy products and eggs, which makes this dessert too heavy.
The next carrot cake recipe is completely devoid of eggs and dairy products. Thus, it is a vegan recipe made only from plant-based ingredients.
And while it doesn’t contain fat, it retains the nutritional value of carrots, nuts, and the fruits you add. Below is a step-by-step guide.
Vegan carrot cake
- A pinch of salt
- Cinnamon (to taste)
- 220 g brown sugar
- Peeled orange peel
- 500 g of honey
- 75 g crushed nuts
- 250 g grated carrots
- 2 tablespoons vegetable oil
- 240 g self-lifting whole wheat flour
- 3 tablespoons cranberries or raisins
- Alternative ingredients: roasted almond chips or shelled unsalted peanuts, milk-free icing (for decoration)
- First put the flour, salt and cinnamon in a bowl and mix with a bucket.
- Crush the nuts into small pieces (to your liking).
- Preheat the oven to 180 degrees.
- Put the vegetable oil in a small saucepan with the honey and sugar and heat until completely melted.
- Pour the oil mixture into a bowl over the dry ingredients and continue mixing with a bucket.
- Add the raisins and crushed nuts to the dough and mix well with a scoop.
- Then add the grated carrot and orange peel, and stir again. The dough should be quite thick.
- Grease the baking pan with vegetable oil and pour the dough into the pan.
- Put the pan in the oven for 45 minutes.
- Then take the cake out of the oven and allow to cool (inside the pan) at room temperature for about 15-20 minutes.
- Once the carrot cake has cooled, place it on a tray and decorate to your liking.
Note: we want to mention that this is a fairly firm dessert, it can be a little dry if you don’t add a milk-free icing or other soft icing to its surface.
Milk-free icing for carrot cake decoration
- 50 ml of sunflower oil
- 250 ml of soy milk
- 3 tablespoons almonds or cashew nuts
- Alternative: 2 tablespoons sugar
- Soak the almonds in plenty of water for at least 2-4 hours to soften them.
- Once they have softened, pour the almonds into the same bowl as the oil and soy milk.
- Mix everything together with an electric mixer. It is important not to move the electric mixer to the top before the mixture mixes well.
- Strain the mixture with a cloth and squeeze well.
- Allow the finished liquid to withdraw overnight.
- The next morning you have a milk-free icing that is thick enough to icing the carrot cake.
Another milk-free icing recipe
- Water or plant-based milk
- A pinch of salt
- 150 g of almonds
- 150 g cashew nuts
- Alternatives: 1-2 tablespoons of sugar
- As with the previous recipe, soak almonds and cashews for at least 4 hours.
- When they are soft, put the nuts in the same container and cover with water or plant-based milk.
- Add a pinch of salt and sugar if desired.
- Mix all ingredients without moving the electric mixer to mix well.
- Strain and squeeze with a cloth well (so you don’t lose a lot of frosting) and cover the container.
- Put in the fridge overnight and the milk-free frosting is ready the next morning.
Although we have chosen a milk-free icing for this cake, there are other options for decorating the cake. For example, you can add, among other things, orange marmalade (homemade and sugar-free) or peanut butter.
It is important to avoid ingredients that may contain more fat than other cake ingredients. Keep the dessert low in fat.