Vegan Carrot Cake with Vanilla Cashew Icing

Vegan Carrot Cake with Vanilla Cashew Icing

Vegan Carrot Cake with Vanilla Cashew Icing


Serves 12

Details
  • Servings:   12
  • Calories:   419
  • Protein:   10g
  •  
  • Fiber:   7g
  • Sugar:   19g
  • Carb Total:   34g
  •  
  • Trans Fat:   1g
  • Saturated:   9g
  • Fat Total:   28g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
Ingredients
  • 3 tablespoons ground chia seeds
  • ½ cup + 1 tablespoon water
  • ⅓ cup melted coconut oil , plus more for the pan
  • ¼ cup agave
  • ¾ cup unsweetened apple sauce
  • ¾ cup demerara sugar (or raw cane sugar)
  • 1 teaspoon kosher or fine sea salt
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ cup unsweetened almond milk
  • 1½ cups grated carrot , tightly packed
  • 1½ cups blanched almond flour
  • 1½ cups gluten-free all-purpose flour , plus more for the pan
  • ¾ cup walnuts , chopped
  • For the icing:
  • 1 cup raw cashews , soaked overnight and strained
  • ¼ cup canned full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons agave
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • Pinch of kosher or fine sea salt
  • 4-6 tablespoons unsweetened almond milk
  • ¼ cup walnuts , chopped (optional for topping)
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