carrot cake vegan

Carrot Cake

1 hour 30 minutes

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Details
  • Cook Time:   45 minutes
  • Oven Temp:   Bake 325 F
Equipment
  • Cake Mixer
  • Batter Mixing Bowl
  • Frosting Mixing Bowl
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Ingredients

Carrot Cake Batter

  • 250 grams Grapeseed Oil
  • 350 grams Cane Sugar
  • 100 grams Maple Syrup
  • 0.5 teaspoons Vanilla Extract
  • 300 grams Carrots
  • 75 grams Pumpkin Seeds
  • 70 grams Raisins
  • 350 grams Oat Flour
  • 100 grams Coconut Flour
  • 60 grams Tapioca Flour
  • 0.5 tablespoons Xanthum Gum
  • 2 teaspoons Baking Soda
  • 0.5 teaspoons Salt
  • 2 teaspoons Cinnamon
  • 0.25 teaspoons Nutmeg
  • 400 grams Coconut Milk

Coconut Cream Frosting

  • 400 grams Coconut Cream
  • 140 grams Cane Sugar
  • 70 grams Corn Starch
  • 2 teaspoons Vanilla Extract
Instructions

In a mixing bowl, mix oil, maple and sugar. Then add carrots, pumpkin seeds and raisins.

In a separate bowl, add oat, tapioca, coconut flour, baking soda, salt, and xanthum gum. Mix well, then add coconut milk.

Mix until fully bound and stretchy consistency, about 2 minutes.

Bake at 325 for 30 minutes with fan on.

Bake for another 15 minutes with fan off.

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