Healthy Carrot Cake

 

You can find more of my recipes at occasionallyeggs.com. This is a vegan, healthy, and whole grain version of classic carrot cake. It's low fat and made with spelt and kamut flour. The icing is a coconut cream studded with maple roasted pecans. The kamut flour adds a lovely buttery depth of flavour without using any butter. This was my birthday cake this year, and it went over really well with family.

What you will need

1 1/2 cups whole spelt flour

1 1/2 cups kamut flour

2 tablespoons ground flax

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups shredded carrots (about two large)

1 cup maple syrup

1/3 cup grapeseed oil

1/4 cup almond milk

1/4 cup unsweetened applesauce

2 teaspoons pure vanilla extract

1 tablespoon apple cider vinegar

1 1/2 cups pecan halves

3 tablespoons maple syrup

1/2 teaspoon ground cinnamon

3 cans full-fat coconut milk

1/4 cup maple syrup

1 teaspoon pure vanilla extract

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