Vegan Spelt Carrot Cake with Coconut Cream Frosting

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I noticed that the last time I made a real baked carrot cake was last year and there was a lot of things I wanted to improve on. It was totally the time to try doing another one, since I did make a raw carrot cake some weeks ago. I am always really excited to take on new challenges!

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I have to say, I can’t believe this turned out as good as it did, like in the past, I always get a bit scared when it came to making cakes because they’re either too soggy or too something, and it would never be the way I wanted it. I think I must have improved cos this was so the carrot cake I was imagining!

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I love adding the whipped coconut cream on this cake, but be sure the cake is no longer warm when you add it, otherwise the cream will melt easily. I made this a couple days ago so I couldn’t include the recipe on how to make the coconut cream, but I did include a link to the recipe when I made it last time. You will need a can of full fat coconut milk, chilled in the fridge for 2-3 days!

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If you want to replace the grape juice with something else, use some other juice that’s as sweet, or just try adding one extra tablespoon of unsweetened applesauce.

Be sure to grate the carrot, don’t chop it or dice it. When it’s grated, the pieces are all the same, which makes the cake a whole lot smoother!

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Vegan Spelt Carrot Cake with Coconut Cream Frosting

1 cup spelt flour
1/2 cup unsweetened applesauce
2 tablespoons oat flour
2 tablespoons golden flaxseed meal
2 tablespoons extra light olive oil
2 tablespoons crushed walnuts
1 tablespoon virgin coconut oil
1 tablespoon molasses
1 tablespoon pure maple syrup
1 tablespoon finely shredded coconut
1 tablespoon white grape juice
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
A pinch of Himalayan/sea salt
1 small-medium carrot, grated

Optional Topping
Whipped coconut cream (recipe here)
A sprinkle grated carrots

Preheat oven to 350°F (176°C).

Add all the ingredients into a large bowl, then use a grater to finely grate the carrots. I used the setting that made it super fine, to avoid any lumps.

Stir the batter around until it’s evenly mixed.

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Grease a 4×8 inch bread pan (or other oven trays of choice) with nonstick cooking oil.

Scoop the batter inside the pan and even the top out with a spoon so that it’s nice and flat. Then, bake it in the oven for about 25-28 minutes in total, then insert a toothpick in the centre. If it comes out clean, then it’s most likely to be ready. If not, then bake for a few more minutes and try testing again.

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Allow the carrot cake to cool down.

If desired, add coconut cream as frosting on top once the carrot is no longer warm. You may want to put it in the fridge for 30 minutes to allow the coconut cream to set. Sprinkle on a few pieces of grated carrots and serve.

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Vegan Spelt Carrot Cake with Coconut Cream Frosting
Serves: 2
 

Ingredients
  • 1 cup spelt flour
  • ½ cup unsweetened applesauce
  • 2 tablespoons oat flour
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons extra light olive oil
  • 2 tablespoons crushed walnuts
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon molasses
  • 1 tablespoon pure maple syrup
  • 1 tablespoon finely shredded coconut
  • 1 tablespoon white grape juice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • A pinch of Himalayan/sea salt
  • 1 small-medium carrot, grated
Optional Topping
  • Whipped coconut cream
  • A sprinkle grated carrots

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Add all the ingredients into a large bowl, then use a grater to finely grate the carrots. I used the setting that made it super fine, to avoid any lumps.
  3. Stir the batter around until it’s evenly mixed.
  4. Grease a 4×8 inch bread pan (or other oven trays of choice) with nonstick cooking oil.
  5. Scoop the batter inside the pan and even the top out with a spoon so that it’s nice and flat. Then, bake it in the oven for about 25-28 minutes in total, then insert a toothpick in the centre. If it comes out clean, then it’s most likely to be ready. If not, then bake for a few more minutes and try testing again.
  6. Allow the carrot cake to cool down.
  7. If desired, add coconut cream as frosting on top once the carrot is no longer warm. You may want to put it in the fridge for 30 minutes to allow the coconut cream to set. Sprinkle on a few pieces of grated carrots and serve.


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