A vegan, low fat twist on a classic recipe!
This vegan carrot cake is moist and full of flavour. Packed full of vitamins, minerals and fibre this cake is healthy and nutritious. Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilisation. Carrots are also a great source of vitamin C, B6, potassium and fibre and their consumption has been linked to lower rates of certain diseases and cholesterol related illnesses.
- 260g oat flour
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 125g applesauce – I used homemade unsweetened applesauce
- 1 cup unsweetened soy milk
- 2 teaspoons caramel extract
- ½ cup sweetener of choice
- ½ cup melted coconut oil
- 240g grated carrots
- Preheat the oven to 180 and grease a loaf tin.
- In a large bowl, mix together the oat flour, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the applesauce, soy milk, caramel, sweetener and coconut oil.
- Mix the dry ingredients into the bowl with the wet ingredients.
- Fold in the carrots and stir until just combined.
- Bake for 30 to 40 minutes or until a knife inserted comes out clean. Let cake cool completely before frosting.
- Store in the fridge.