Vegan Karrot Cake

Cornelia Mikolashen, RecipesLeave a Comment



I still have not cooked all of the recipes in there but this one is so AMAZING that I have to share.

So here is how I prepared that cake.
1 cup whole-wheat pastry flour or whole-spelt flour (or a substitute flour of choice)
1 tsp aluminum-free baking powder
1 tsp baking soda
1 drop Essential Oil Cinnamon Bark Vitality (or 1/2 tsp ground cinnamon)
1 drop Essential Oil Nutmeg Vitality (or 1/4 tsp freshly grated nutmeg)
1/8 tsp Allspice
1/4 tsp fine sea salt
9 TBSP real maple syrup, grade B or dark amber
5 TBSP unsweetened almond milk or other non dairy milk
2 TBSP melted melted coconut oil
1/2 tsp pure Vanilla Extract
1 cup peeled, finely shredded carrots, packed (leave some for the decoration)
3-4 drops of Orange Vitality Essential Oil (or finely minced zest of 1 medium organic orange
1/3 cup pitted diced Medjool dates

1.) Preheat oven to 350F, rack in middle position
2.) Mix all dry ingredients like flour, baking powder & soda and the spices together, whisk thoroughly
3.) in a separate bowl mix all the liquid ingredients together like, maple syrup, milk, Essential Oils, Vanilla Extract – until thoroughly blended.
4.) Pour into dry ingredients, whisk until the batter is smooth.
5.) Stir in carrots (leave some for decoration).
6.) Sprinkle the dates over the batter, fold in quickly
7.) Pour batter into prepared pan and smooth the top
8.) Bake 33 – 35 min or until top is gold brown and the sides have pulled away from the pan.
9.) Remove cake from oven and let cool down, for about 5 min
10.) You want the cake out of the pan as soon as possible.
11.) Sprinkle the rest of the carrots over the cake.
12.) EnJoy!


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