PECAN PEPITA CARROT CAKE (VEGAN)

BEST FOR

Serves 2-3

INGREDIENTS

THE CAKE:

  • 2 cups all-purpose flour

  • 3 cups coarsely grated carrot

  • 3/4 cup brown sugar or coconut sugar

  • 1 cup maple syrup or agave

  • 1/2 cup applesauce

  • 1/4 cup golden raisins (optional)

  • 1/3 cup pecans (optional)

  • 1 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1 flax egg: 1 tbsp ground flax seeds, + 3 tbsp water (or regular egg)

  • 3/4 cup coconut oil or vegetable oil

  • 1 tsp vanilla extract

  • 4 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • pinch of salt 

 

CREAM CHEESE FROSTING:

  • 4 tbsp vegan cream cheese

  • 1/2 cup vegan butter or coconut oil

  • 3 tsp vanilla extract

  • 2 cups powdered sugar

  • 1/2 cup chopped pecans

  • 1/4 cup pepitas (optional)

DIRECTIONS

  • BAKE THE CAKE:

    • Preheat oven to 350°F. Grease and flour two 9-inch cake pans. In a medium mixing bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, salt, baking soda, baking powder, and set aside.

    • Reduce to medium speed and add oil gradually along with the vanilla. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined. Stir in the carrots, raisins, applesauce and nuts. Pour into the two 9-inch cake pans and bake for 20-25 minutes. Remove from oven and let cool completely before frosting

  • CREAM CHEESE FROSTING:

    • Beat the cream cheese, butter, and vanilla together until they are fully mixed. Add the powdered sugar gradually and mix until it is smooth and creamy. When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers.

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