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Vegan Carrot Cake with Cardamon and Orange

September 20, 2018 by Sophie Mackenzie 3 Comments

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close up slice of Vegan Carrot Cake with Cardamon and Orange Close up of carrot cake dry ingredientsClose up of carrot cake ingredients

Carrot cake is an all-time Autumn favourite around my house. While some consider it an Spring dessert, for me it’s all about Autumn with it’s warming spices and root veggie base. Traditional recipes rely on a lot of sugar and a ton of oil, but this version is much lighter cutting some oil for apple sauce and maple syrup for sugar. The addition of a good dose of cardamom and a hit of orange zest makes this recipe more modern and less like your mum’s carrot cake of yesteryear.

I topped mine with some maple sweetened whipped coconut but a simple glaze will work just as well. For something entirely different, but delicious, try icing yours with a chocolate ganache.

close up of coconut whipped cream and carrot cakeClose up of cooked carrot cake in pan

 

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Yield: 9

Vegan Carrot Cake with Cardamon and Orange

Vegan Carrot Cake with Cardamon and Orange

Our favourites vegan carrot cake, fancied up with cardamom, orange, and your favourite icing.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Dry:

  • 2 1/4 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground cardamom
  • 1/8 tsp. ground nutmeg
  • 3/4 tsp. sea salt

Wet:

  • 1/2 cup unsweetened apple sauce
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 cup almond milk
  • 1/3 cup light cooking oil
  • 1 1/2 cups finely grated carrot
  • Zest of 1 orange
  • 1/2 cup chopped pecans

Instructions

  1. Line a 23 cm (9 inch) square baking pan with parchment and pre-heat the oven to 180 C (350° F)
  2. Combine all the dry ingredients in one large bowl and the dry ingredients in another.
  3. Combine the wet ingredients into the dry, string just until combined.
  4. Scoop carrot cake batter into the prepared cake tin and bake for 30-35 minutes or until the top springs back when lightly touched.
  5. Let the cake cool a bit before transferring to a cooking rack. Let cool completely before icing
  6. I iced my cake with coconut whipped cream and toasted coconut, but a vegan cream cheese or glaze would also be nice.

Notes

Inspired by this cake https://www.ceres.co.nz/recipes/cake-cookies-muffins/carrot-cake/

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 323 Total Fat: 13g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 458mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 3g Sugar: 21g Sugar Alcohols: 0g Protein: 4g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
© Sophie Mackenzie
Cuisine: American / Category: Cakes and Cupcakes

slice of cake outside against green background

Filed Under: Cakes and Cupcakes, Vegan Tagged With: autumn, fall, Fruit

About Sophie Mackenzie

Sophie MacKenzie is a recipe developer, photography assistant, and baker from Vancouver, British Columbia. Her blog, Wholehearted Eats, is a billet-doux to natural foods, seasonal plant-based meals, and traditional west coast ‘hippie-dippy’ food.
Website | Instagram | Facebook

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Comments

  1. Bryan says

    September 23, 2018 at 12:25 pm

    this looks really good! I’ve always been a sucker for carrot cake. I’ve never actually taken the time to make it myself though. I’ll definitely be trying this recipe soon though

    Reply
    • Sophie Mackenzie says

      September 26, 2018 at 9:03 pm

      Thanks Bryan! It’s totally my fav too. Once you start making your own, it will be hard to stop :)

      Reply
  2. Chantale says

    November 18, 2018 at 5:16 pm

    Hi! I have been making this recipe as muffins, and with different combinations of nuts or seeds with chocolate chips instead of pecans. I also substituted the flour for a gluten free type. Thanks for the good recipe! xx

    Reply

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