It is natural for vegans to love carrot cake right? I mean, it has carrot in the name so it must be amazing and nutritious. The truth is that most carrot cakes are not vegan and even if you do find a vegan version it is really high in fat.
Some of us don’t mind the fat so much when enjoying a yummy vegan dessert. Others of us like the dessert but we would like to keep the fat low. That was the inspiration for this post that delivers both a high fat and low fat vegan carrot cake recipe.
You will find a very delicious vegan carrot cake recipe that is sinfully full of flavor and a fat free vegan recipe for cheesecake below. Which of these delicious carrot cake recipes do you prefer? I think you have to try them both.
This vegan carrot cake recipe doesn’t pay much attention to fat content. It’s all about being vegan and being the maxim amount of delicious possible! This recipe is really interesting because Love and Lemons created a unique creamy frosting from macadamia nuts, cashews and lemon.
It’s well worth the time to make this awesome vegan dessert recipe! The FAT FREE recipe is on the next page, scroll down to go there.
Vegan Carrot Cake Recipe
2 ¼ cups flour (I used half spelt, half cake flour)
3 teaspoons baking powder (*see note below)
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoons nutmeg
1 teaspoons salt
½ cup applesauce
1 cup original Almond Breeze Almond Milk
2 teaspoons vanilla
1 cup cane sugar
½ cup (melted) coconut or canola oil
2 cups grated carrots
½ cup raw macadamia nuts (soaked, drained and rinsed)
½ cup raw cashews (soaked, drained and rinsed)
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons lemon juice
½ teaspoon salt
Preheat oven to 325 and grease a 9×13 (or similar) baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 30-40 minutes or until a toothpick comes out clean. Let cake cool completely before frosting.
For the frosting: combine frosting ingredients into a high speed blender. Start the blender on low and gradually increase speed (the mixture will be very thick at first). You can add an extra tablespoon of almond milk if necessary to get your blade moving. Taste and add more sugar or lemon to make it more sweet and/or tangy.
Blend until very smooth.
Chill for at least 30 minutes before spreading.
Store leftover frosted cake in the fridge.
The Happy Herbivore created this fat free vegan dessert recipe a while back and the vegan blogs exploded all over the world. It is really a ground breaking recipe idea. You don’t have to sacrifice any taste, you only ditch the fat. And you also get to choose from two different icing choices.
Fat Free Vegan Carrot Cake Recipe
1 ½ cups whole wheat pastry flour
1 cup raw sugar
1 tsp baking powder
1 tsp baking soda
1 ¼ tsp cinnamon
¼ tsp salt
1 whole carrot, shredded
1 ½ cup unsweetened applesauce
1 tsp vanilla extract
Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.
For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.
For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.