Healthy Vegan WFPB Carrot Cake- Oil-free, Wheat-free, Refined-Sugar free

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Make a flax egg by mixing ground flaxseed with water and let it sit to thicken.

Combine almond flour and oat flour as the dry ingredients.

Prepare carrot puree to replace oil for moisture in the cake.

Sweeten the cake using dates, date syrup, or date paste instead of refined sugar.

Mix the wet ingredients (carrot puree, grated carrots, and flax egg) with the dry ingredients to form a thick batter.

Line the cake pan with parchment paper to prevent sticking.

Pour the batter into the prepared pan and bake in the oven.

Soak cashews for a couple of hours to make vegan cream cheese frosting.

Blend soaked cashews with lemon juice, vanilla extract, and dates until creamy and smooth.

Chill the cream cheese frosting in the fridge while the cake cools.

Chop walnuts for topping and presentation on the cake.

Spread the cream cheese frosting on the cooled cake and top with chopped walnuts and a sprinkle of cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens