Is it even Easter without it?

Here it is! A whole food, plant based carrot cake that could please even the toughest critic. Pair it with a tangy, cream cheese inspired, plant based frosting, and you have yourself a winner, my friends. By making some simple swaps in this recipe we can change it’s nutritional value, we also help to change the way it’s digested. Coconut sugar contains more minerals, and is lower on the glycemic index, meaning it will not spike blood sugar as much as an overly processed white sugar. Spelt flour is easier to digest than wheat flour, especially for people can have issues digesting glutinous grains. Cinnamon and the amount of coconut oil in this recipe also help support stable blood sugar, slowing down the digestion and absorption of glucose into the blood stream. Pairing a healthy fat with sugars (quick digesting carbohydrate, fruit etc.) is imperative for anyone having that energy crash around 2 or 3PM, or feel’s hangry, or nauseous when they skip meals. Now, I am the most excited about this frosting - Most plant based frostings call for vegan butter, which contains overly processed and usually rancid, or hydrogenated oils, that can be inflammatory and offer little to no health benefits. If you are someone who’s plant based or just cutting out dairy, I highly suggest the ‘butter flavour’ coconut oil by Nutiva. It’s pasteurized so contains less nutrients than the unpasteurized coconut oil, however it’s much less processed, organic, and flavoured with organic fermented sunflower seeds, mint and coconut, that gives a lovely butter taste. I use it in place of butter when i’m cooking, and on my toast and popcorn. The Cashews and Walnuts contain those lovely omega 3’s that everyone keeps talking about, and for good reason! They are anti inflammatory, support healthy bowel movements (if you’re not eliminating waste regularly you can reabsorb the toxins your body is trying to excrete 👎🏻) and are critical for brain function and memory.Thanks to the coconut yogurt and apple cider vinegar, this frosting even contains probiotics! Helllllo gut support. Did I mention it’s also made with maple syrup, which contains minerals like calcium, magnesium, potassium (electrolytes!), B vitamins and vitamin A. Obviously I don’t recommend maple syrup as a main source of these nutrients, however, by swapping in maple syrup, for an anti-nutrient like powdered sugar, these vitamins and minerals are just an extra bonus!

Tips:

You can make this recipe as a pound cake, or cupcakes, simply adjust the cook time.

Don’t let the 3 hour prep time scare you away! most of this time is accounted for the cashews soaking, and the collective 1.5 hours that the icing is in the freezer.

Plant Based Carrot Cake

Prep time: 3 hours
Cook time: 30 minutes
Yield: Makes one 2 layer, 6” cake (8-10 servings)

ingredients

ICING

1 1/2 cups cashews
2/3 cup plain unsweetened coconut yogurt (Make sure to use Silk brand)
4 tbsp maple syrup
1/4 cup coconut oil
1 1/2 tsp apple cider vinegar
1 tsp vanilla

CAKE

2 cups of flour ( I used one cup organic brown spelt, and one cup organic kamut)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1.5 tsp nutmeg
1 tsp vanilla
1 cup coconut sugar
2 plant based eggs, chia or flax eggs (or bobs Redmill egg replacer)
1/2 cup melted coconut oil
1 tbsp Apple Cider Vinegar
3/4 cup chopped walnuts or pecans
250 grams of finely grated carrot (approximately 4 medium carrots)

method

ICING

Fill glass bowl with cashews and hot water, let soak 1 hour, replacing water if desired.
Add coconut yogurt, maple syrup, apple cider vinegar, lemon juice, vanilla
Melt coconut oil, set aside
Once cashews are ready, add everything to a blender and blend until fully combined
Once fully blended, transfer to a freezer safe bowl, and freeze for 45 min
Begin preparing the cake
After 45 minutes in freezer, take icing out and whisk, and place back in freezer.
After 45 more minutes, whip icing, and use immediately, or refrigerate.

CAKE

Make 2 plant based egg (if making chia/flax egg add 2 tbsp to 1/4 cup of water, mix and set aside to thicken.
In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, whisk to combine.
Melt coconut oil, and add to small bowl with coconut sugar, salt, apple cider vinegar, and vanilla
Using a mixing spoon, fold the wet mixture into the dry (it will be very dry).
Grate the carrots, add to batter, and mix in the “egg’s”. Stir to combine as best you can
Set aside for 10-25 minutes until enough moisture from the carrots has absorbed into the batter.
Meanwhile, set over to 350 degrees, and trace the bottom of two 6” cake pans onto parchment paper
Cut the traced circles out of the paper, and trim if needed to fit into the cake pans
Using a spoonful of coconut oil, grease the sides and bottom of cake pans, and place parchment circles back in.
Once the dough has enough moisture, add the nuts and ensure everything is fully incorporated (dough will be thick, but should not appear dry)
Place in pre heated oven for 25-30 minutes
After timer goes off, stick a toothpick, or metal cake tester, in the middle and ensure it comes out clean (if it’s wet pop back into oven for 2 min)
Let cool 10 minutes and flip upside down on baking rack, allow to cool fully
After icing is ready and whipped, ice the cake and top with chopped nuts and pumpkin seeds.
Store cake in the fridge and remove 1-2 hours before eating.