Vegan Carrot Cake
Cake
Ingredients:
1 ½ cup grated carrot
1 cup of nuts
½ cup unsweetened applesauce
1 tablespoon vanilla extract
½ cup liquid coconut oil (just heat it up to make it liquid)
¼ cup unsweetened vegetable milk (almond, cashew, coconut, etc.)
1 teaspoon of salt
½ tablespoon baking powder
1 tablespoon cinnamon powder
1 cup of brown sugar or coconut sugar
1 ¼ cup whole wheat flour
Frosting
1 cup natural cashews (without oil or salt)
1 tablespoon vanilla extract
¼ cup of lemon juice
¼ cup unsweetened vegetable milk
1 cup of brown sugar or coconut (or regular sugar also works)
Directions:
1. Preheat the oven to 160 C
2. In a medium bowl combine applesauce, vanilla, coconut oil, vegetable milk. Mix well.
3. In a large bowl, thoroughly mix salt, baking powder, cinnamon, sugar and flour.
4. Combine the two mixes and slowly add the carrots and nuts.
5. Grease the baking dish with a little coconut oil. Place the mixture in the baking dish and bake for 45 minutes.
6. Let it cool down completely before putting the icing on and then cool it down for an hour or two in the refrigerator so that the icing gets hard and the cake finishes taking on its ideal consistency.
*Note: This cake is very wet so it is convenient to check a test with a toothpick, after45 minutes. It will come out a little wet, you can bake it a little more if you want or leave it like that. Your cake will be ready.
Frosting
Soak the cashews for at least 6 hours before preparing the frosting. With the help of a strainer, remove all the water and separate.
2. Blend the sugar you are going to use to make it thinner.
3. Blend the nines of the cashews, sugar, vanilla extract, lemon juice and vegetable milk until it has a soft consistency. You may need more milk or sugar, depending on your taste. Taste and add little by little.
