This Vegan Carrot Cake is packed with all sorts of goodness, texture and flavors. You get bits of carrot, and everything else held together by a moist cake. It isn't overly sweet like some dessert carrot cakes, and is finished off with a lush Vegan Coconut Yogurt Icing.
3tablespoonslemon juice(45 milliliters) (or you can use a milk-alternative in a pinch)
Instructions
Vegan Carrot Cake
Preheat the oven to 325°F / 160°C. Line a 9-inch x 13-inch baking pan with parchment paper and set aside.
In a large food processor, pulse the carrots and pecan halves until they are finely chopped. Add in the sugar, oats, flours, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Pulse until everything is mixed. Add in the remaining ingredients and pulse until everything comes together into a pourable batter, and the largest bits are roughly the size of coarse coffee grounds. Pour the batter into the prepared baking pan.
Bake for 50-60 minutes, until a toothpick inserted into the cake comes out clean, and the top of the cake springs back when lightly touched. Allow the cake to cool in the pan for 5 minutes, then transfer it to a cooling rack. Allow the carrot cake to fully cool before spreading on the icing.
Vegan Coconut Yogurt Icing
In a large bowl, add in the powdered sugar. Whisk in the coconut yogurt. Whisk in 2 tablespoons of the lemon juice. You are aiming to achieve a thick consistency for the icing (similar to tacky glue), so it does not run off the cake. If the icing is still too thick, add in the remaining lemon juice, a bit at a time.
Once the cake has completely cooled, spread the icing on the cake using an offset spatula. Allow the icing to sit until set and dry.
Notes
Vegan Carrot Cake adapted from a Food Network recipe.