Vegan Carrot Cake With Coconut Cream Frosting

October 27, 2016

For a long time, I’ve been thinking that carrot cake is something weird, but it turned out that I love it. This cake is so moist and rich! I like adding orange zest, walnuts or pecans and a lot of cinnamon; I think this combination is great.

For the cake

1 ½ cup of oat flour
½ cup of water
½ cup of walnuts or pecans
3-4 carrots
Egg replacement (for 2 eggs: 2 tablespoons of flax seeds and 6 tablespoons of water)
Sweetener of your choice
1 tablespoon of vegetable oil of your choice (I used coconut oil)
1 tablespoon of baking powder
Cinnamon
Orange zest – optional

For the cream

½ can of coconut milk
Sweetener of your choice
1/2 cup of shredded coconut
1 teaspoon of cinnamon
A few pecans for decoration – optional

Preheat your oven to 180°C (350°F). Grate your carrots or use a food processor to do the job for you. I find it pretty easy and quick. Chop the nuts or grind them – it’s up to you. This is not gluten...
See the full directions on my site

Nutritions

Calories
2485

Sodium
322mg
13% DV

Fat
113g
174% DV

Protein
66g
132% DV

Carbs
278g
94% DV

Fiber
54g
219% DV