Naturally Sweet Vegan Carrot Cake
Author: 
Recipe type: Dessert, Vegan, Gluten Free
Serves: one 2 layered 5.5" cake
 
Ingredients
  • CAKE
  • ¾ cup pitted dates
  • ¼ cup vegetable oil
  • 4 tbsp aquafaba*
  • ½ cup canned crushed pineapple, divided
  • 2 tbsp almond or another non-dairy milk
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • A generous pinch each of nutmeg and cloves
  • 1 cup oat flour
  • ½ cup quinoa flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • Scant 2 cups of shredded carrots (2 medium-sized carrots)
  • ½ cup toasted and chopped walnuts
  • ½ cup shredded coconut
  • ½ cup raisins**
  • FROSTING
  • 1 (400mL) can coconut cream***
  • 2 tbsp coconut yogurt
  • 2 to 3 tbsp icing sugar****
  • ½ tsp pure vanilla extract
Instructions
  1. Preheat oven to 350°F and line the bottom two 5.5" circular pans with parchment paper and grease the sides with a spritz of oil.
  2. CAKE: In a food processor, blend the dates, oil, aquafaba, ¼ cup of the crushed pineapple, almond milk, vanilla extract, salt, cinnamon, nutmeg, and cloves until smooth.
  3. Add the oat and quinoa flours, baking soda and powder and blend until fully incorporated. Transfer the batter to a large mixing bowl and fold in the shredded carrots, walnuts, coconut, and raisins.
  4. Divide the batter evenly between the two prepared baking pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Let the cakes cool completely before frosting.
  6. FROSTING: In a food processor, blend all the frosting ingredients until very smooth.
  7. Put one cooled cake layer upside down on a serving tray. Spread about ¼ cup of frosting onto the side facing up. Stack the other cake layer on top (right-side up) and frost the top and sides of the cake as desired. Garnish with more chopped walnuts if desired.
Notes
*Liquid from a can of chickpeas
**If your raisins are very dry, rehydrate them in hot water for a few minutes
***I used the brand Earth's Choice and about ⅔ of the can was cream
****Can substitute with maple syrup or stevia. I prefer the stiffer texture that icing sugar gives.
Recipe by Radiant Rachels at https://radiantrachels.com/naturally-sweet-vegan-carrot-cake/