Vegan Paleo Carrot Cake
A classic goes vegan
This whopper can save a dinner, when you might have misestimated the main courses portion sizes, I learned the other night.
My guests, who’d politely had insured me that they felt pleasantly full from the main course, nevertheless raised the corners of their mouths noticeable when I served this mama for dessert.
Carrot cake for dessert? Yes, you can. Especially this vegan paleo version made without wheat, eggs, or sugar, but with lots of nuts, yummy spices, and a creamy cashew frosting on top. Easy, healthy, delicious!
This cake is a true classic upgraded from delicious to excellent.
For the cake:
1 cup non-dairy yogurt (I use my homemade coconut) or unsweetened applesauce (240g)
1/3 cup coconut nectar (50g)
1 tsp vanilla
1 tbsp lemon juice
1/2 cup tapioca starch (60g)
2 1/2 cups almond flour (275g)
1 tsp baking powder
1 tbsp cinnamon
1 tsp ginger
1/4 tsp salt
1 1/2 cups grated carrots (180g)
1/2 cup walnuts (60g)
Preheat the oven to 175°C /350 °F
Generously grease a 9-inch Springform Pan with ghee or coconut oil.
To a mixing bowl, add the yogurt/applesauce, coconut nectar, lemon juice, and vanilla. Whisk to combine.
Add the tapioca starch, almond flour, baking soda, spices, and salt. Stir to combine.
Fold in the grated carrots and walnuts.
Transfer to a baking pan (I used a round one) that has been lightly greases with coconut oil or lined with parchment paper.
Bake for approximately 40 minutes at 350F or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely before frosting.
To make the frosting:
Drain the cashews. Combine all the frosting ingredients in a high-speed blender and blend until smooth and very creamy.
Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
Slice and enjoy!
Keep leftovers in the refrigerator.