This naturally sweetened vegan carrot cake is soft and creamy with a spicy hint of ginger and cinnamon.
The first time I made this, we literally devoured the whole tray within a day! Seriously, something that tastes this good and is packed with healthy ingredients is a dessert made in heaven.
I love serving this cake to people and see the look on their face when they hear the cake is made without added sugar, dairy or eggs. Healthy doesn’t mean compromising on flavor – you can easily have both.
To start: preheat your oven to 350ºF / 177ºC.
Grind the carrot and ginger, mash the bananas and mix everything. Add freshly squeezed lemon juice.
Cut the dates into small pieces and add them to the mixture. Add cinnamon powder and 1 tbsp of coconut oil and mix everything well.
For high temperature cooking and baking I use a good quality organic refined coconut oil as it’s more heat-resistant than virgin coconut oil.
Mix the spelt flour with the baking soda and salt. For a gluten free variant, replace the spelt flour with coconut flour.
Add to the mixture and mix well until you have a creamy consistency dough.
Grease the baking tray with coconut oil and pour the dough in it. Bake the cake for about 30 minutes – it should be fluffy and soft.
While the cake is in the oven, you can work on the frosting:
The pre-prep is everything here, so I put the coconut cream in the fridge for about 12 hours. This will separate the thick cream from the water and that’s exactly what you want. Scoop out the cream, that is the part that you will use for the frosting.
Use the coconut liquid for a smoothie or shake.
Put the cream in a mixing bowl and add your sweetener of choice. Beat for about half a minute with a mixer until it becomes creamy and airy.
This vegan carrot cake is very sweet by itself, so I like to keep the frosting subtle and just add a bit of liquid from soaked dates and a dash of salt to bring out the flavor.
Now for the coloring: the trick to get a beautiful pink color naturally without using any chemical food coloring is using pink pitaya (dragonfruit) juice! In case you can’t find pitaya, you can also use beet juice. Don’t worry, you won’t taste anything of the beet flavor. Mix until you reach a fluffy consistency and put the bowl in the refrigerator until you will be frosting the cake.
Let the cake cool off before frosting it.
Optional – chocolate sauce.
You can melt a chocolate bar au bain marie or make your own chocolate sauce.
To make homemade chocolate sauce; melt the coconut oil on a low heat if it isn’t liquid yet. You don’t need to use a sweetener if you like the pure raw taste of cacao, otherwise add your sweetener of choice (for example maple syrup / rice syrup / blackstrap molasses / coconut sugar) Remove from the heat and mix in the raw cacao.
Pour the chocolate sauce over the frosted cake and sprinkle some shredded coconut on top.
This guilt-free vegan carrot cake is easy to make and very filling.
Are you trying out this recipe? Let me know how it came out! You can find me on Instagram @coconutqueendom