Vegan Carrot cake with Walnuts - Dessert Recipe
Vegan Carrot cake with Walnuts
Carrot cake is a classic! The sweet and spicy scents of nutmeg, cardamom and cinnamon will fill your home when this cake hits the oven. Getting your kids to eat carrots has never been so easy...
2 ¼ cups spelt flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground cardamom (optional)
1 tsp sea salt
½ cup applesauce
1 cup almond milk
2 tsp vanilla extract
1 cup PRANA organic fair trade cane sugar
½ cup melted coconut oil
2 cups grated carrots, tightly packed
½ cup PRANA organic raw walnuts
⅓ cup PRANA organic Thompson raisins
Preheat oven to 350°F (180°C).
In a large bowl, combine flour, baking powder, baking soda, spices and sea salt.
In another bowl, mix together applesauce, almond milk, vanilla, sugar and melted coconut oil.
Combine dry and wet ingredients, mixing well using a spatula.
Add grated carrots, walnuts and raisins, and mix again to combine.
Pour batter into a greased or parchment lined 8 inch x 12 inch (20 cm x 30 cm) cake pan. Bake 45 minutes to 1 hour, or until a toothpick inserted in middle comes out clean. Let cool completely before serving.
We suggest you ice the cake with our Vanilla Cashew Icing, found at the bottom of our Raw Mini Carrot Cakes recipe.