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Healthy Vegan Carrot Cake
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Healthy Vegan Carrot Cake

The pureed mango adds such moisture and natural sweetness it’s hard to believe... but easy to eat.
Course cake, Dessert
Keyword carrots, mango
Servings 6 - 8 people

Ingredients

  • 1 1/2 cups spelt flour
  • 1/2 cup almond meal
  • 3 tbsp coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 cup frozen mango chunks see note for substitution
  • 1/2 cup sliced ripe speckled or overripe best banana
  • 1/4 cup plain non-dairy milk
  • 1/2 cup pure maple syrup
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 cup grated carrots

Frosting:

Instructions

Cake

  • Preheat oven to 350. Prepare an 8 x 8 glass brownie pan (or similar size) by wiping surface area with a light coat of oil, and then using a thick strip of parchment paper to line the inside (makes it easier to remove the cake after cooling).
  • In a large bowl, add flour, almond meal, coconut sugar, baking powder and baking soda (sift in both), cinnamon, salt, and allspice.
  • In a blender, add mango, banana, maple syrup, milk, lemon juice, and vanilla. Puree until smooth.
  • Add wet mixture to dry, along with the carrots. Stir until just well combined.
  • Pour mixture into prepared pan. Bake for 35-40 minutes, until a toothpick or skewer inserted in the centre comes out clean.
  • Once cool, frost (see below), then let frosting cool, and serve.

Frosting

  • Gently warm the coconut butter (or raw cashew butter, see note) by either placing the jar in a hot water bath, or by placing the measured 1/3 cup in a warm oven (about 250 degrees) until it softens.
  • Once softened, measure and mix all ingredients (starting with 3 tbsp each of milk and maple syrup) together in a bowl until well combined.
  • Add extra milk/syrup as needed to thin and sweeten as desired.
  • Use a spatula to spread frosting over the cake. Chill and serve!

Notes

  • Note: You can make this batter into muffins if you prefer. Fill 11-12 lined cups, and bake for 23-25 minutes.
  • Mango Note: I have tested this cake with frozen pineapple and it is also delicious! Because pineapple is sweeter, use a scant 1/2 cup measure of maple syrup.
  • Coconut Butter Substitution: If you don't want to use coconut butter, substitute raw cashew butter. It is thick and has a pale color, so works quite well. You won't need as much milk to thin, since it isn't as dry as coconut butter. Start with 1 tbsp milk, then adjust as needed.