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Vegan Carrot Cake (Gluten-Free) Ilyusha's birthday cake

kept bybruderso

This Vegan Carrot Cake is super moist, fluffy and perfectly fragrant. It's covered in a tangy cream cheese frosting, easy to make in one bowl and healthier than the traditional version!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8
Calories: 448kcal


For the cake:

▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
▢ 2 tablespoons lemon juice *
▢ 8 tablespoons maple syrup (or sub any other sweetener)
▢ 1 teaspoon vanilla extract
▢ ¼ teaspoon ground ginger
▢ 1 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
▢ Pinch salt
▢ 100 g (3.5 oz) carrot , grated (one medium-sized carrot)
▢ 50 g (⅓ cup) raisins or sultanas (or sub finely chopped dried mango or papaya)
▢ 2 tablespoons desiccated coconut
▢ 150 g (1 ¼ cup) ground walnuts **
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
▢ ¼ teaspoon bicarbonate of soda (baking soda)

For the frosting:

▢ 400 g (14 oz) tin of full-fat coconut milk ***
▢ 2 tablespoons lemon juice
▢ 2 tablespoons maple syrup (or sub any other sweetener)
▢ ½ teaspoon vanilla extract

To decorate (optional):

▢ Walnut halves



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