Vegan Carrot Cake
Carrot cake is grounding, delicately sweet, and satisfying. It’s definitely one of my fav treats and perfect for the season of Autumn.
The recipe below is my take on Isabelle Paige’s recipe in her Tiny Pantry book.
RECIPE
Serves 2-4
Ingredients:
4 cups rolled oats
1/2 cup of raisins
1 tsp baking powder (optional)
1 tsp baking soda (optional)
1 tsp vanilla extract
1-2 tsp maple syrup
1-2 tsp coconut sugar (optional)
1 tsp cinnamon
1-2 tsp nutmeg
1-2 cups of water
4 tsp of almond oil
1 tsp of coconut oil
1 cup of coconut flakes
1 cup of walnuts and almonds (or any nuts you have)
2 cups of grated carrots
Method:
Preheat the oven to 175ºC (350ºF)
Place rolled oats in a dry blender and blend on high until you have a fine oat flour.
Pour the oat flour into a mixing bowl along with the baking powder, baking soda, coconut sugar, cinnamon, and nutmeg.
Stir to combine then add the raisins, nuts, and grated carrots and mix.
Then add your coconut flakes, vanilla extract, maple syrup, oils, and water to the dry mix, and keep adding water until it becomes moist (lol).
Gently press into a glass baking dish and bake at for 30 to 50 minutes or until a toothpick comes out clean. Remove from the oven once it looks yum and serve warm.
Notes:
This dish is best served warm. You could totally make this with a yummy vegan cream cheese frosting on top, but I usually skip this part and just serve it with some vegan butter and maple syrup. I listed some ingredients as optional as they aren’t really suitable when following Ayurveda, but we can’t always be perfect hehe!
Don’t forget to make and serve with love and happiness ♡