Carrot Cake | Bahamian Cooking | Vegan Dessert

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and adds flavor.

Blend the carrots in a Vitamix on low until grated.

In a mixing bowl, combine 2 cups of flour, baking powder, baking soda, salt, cinnamon, ginger, and sugar.

Mix the dry ingredients together.

Add coconut oil and coconut milk to the dry ingredients.

Add a little water to help mix the batter if needed.

If the mixer fails, use hands to mix the batter until combined.

Add 3 cups of grated carrots to the batter and mix well.

Spray the cake pans with cooking spray.

Pour the batter into the prepared cake pans and also reserve some for muffins.

Preheat the oven and bake the cakes.

Prepare icing by mixing 4 cups of powdered sugar with Tofutti cream cheese and Tofutti sour cream.

Add 1 teaspoon of vanilla to the icing mixture and mix until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens