Vegan Carrot Cake for your sweet tooth! I would not say it’s a diet cake since it’s sweet hand rich in carbs, but every once in a while having a home-made cake is definitely more healthy than the store-bought cakes that are full of additives.
Interestingly enough, baking an egg-free carrot cake does not require a lot of effort. It’s a great dessert for vegans that do not consume any dairy, or children who are allergic to eggs. However, everyone else will find this cake amazing as well!
Vegan carrot cake ingredients:
2 cups of grated carrots (as full as possible)
100 g olive oil (achieve better taste with coconut oil)
2 cups of flour (I used spelt wheat flour)
a bit less than 1/2 a cup of brown sugar (or honey)
1 tsp. baking powder
1 tsp. vanilla extract
a pinch of salt
100 ml oat, rice or almond milk (add more or less depending on the consistency of your dough)
Mix the grated carrots with olive oil, sugar, salt and baking powder, then add the flour and vanilla extract. Add enough milk to achieve a somewhat dense dough. Lay parchment paper in a cake mold (I used a square one) and pour the dough inside by pressing it evenly. There is no need to add extra oil to the parchment paper because the dough will not stick to it. Place the cake in a pre-heated oven and bake in 180 degrees (Celsius) for at least 30-40 minutes. Make sure the top of the cake is not too brown. When baked, take it out and let cool. Your vegan, egg-free carrot cake is almost ready! At first go, I used a half a cup of sugar, but I thought it was too sweet. When the cake is cooled, you can decorate it with powdered sugar and a mint leaf to make it more aesthetically pleasing.