Organic Vegan Carrot Cake is one of my wife Patricia’s favorite recipes. It is a healthy and delicious treat any time of the day.
Organic Vegan Carrot Cake
In a medium bowl, wash 3 medium sized organic carrots and use a food processor or a mandolin to shred the carrots. Set the bowl aside for now.
Cake Liquid Ingredients
420 ml almond or other milk
1 tbsp apple vinegar
180 grams sugar ( We use Muscovado Or Panela Unrefined Sugar )
80 ml olive oil
Cake Dry Ingredients
440 grams flour ( brown, spelt , red )
1 tbsp cinnamon
2 tsp baking soda
1 tsp nutmeg
1 tsp salt
1/4 tsp ginger
1/4 tsp clove
1/4 tsp cardamom
150 grams grated carrot
50 grams nuts chopped
Put the liquid ingredients in the dry and mix thoroughly. You should get a cake batter. If the batter is not thick enough, add a small amount of flour until you get a proper cake batter.
Last step is to put the grated carrot and chopped nuts into your cake batter and mix thoroughly. Grease your cake pan with a coating of olive oil so the cake batter does not stick to the pan. Bake your Organic Vegan Carrot Cake in the oven 40 minutes and see if a toothpick comes out clean. If the toothpick is a little wet, bake your cake a few minutes more.
Enjoy your Organic Vegan Carrot Cake. The recipe in the photo above came out perfect. It is moist but stays together.
In South America, we can find Panela Sugar at most markets. In North America, you can order it online. In our local area, we have been able to find Dark Muscovado Sugar. Both of these sugars are unrefined so they are healthier for the body.
If you have a better way to make this recipe, please leave us a comment. Patricia and I are always interested in learning new recipes and ways to enjoy plant based foods in a healthy way.
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