Vegan Carrot Cake

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Delicious and moist vegan carrot cake. This simple recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make!

It has a sugar-free icing which is furthermore keto-friendly. 

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Make the chia “eggs” first. Simply mix the ground chia seeds and water with a whisk in a small bowl, set aside for 5 minutes.

STEP 1

Grate the carrots. Line a pan with parchment paper or grease it with a little oil. My loaf pan measures 8x4x3 inches (20x10x7.5 cm). Preheat the oven to 375 degrees F (190 degrees C).

STEP 2

Add all dry ingredients to a large mixing bowl and stir with a whisk until there are no lumps.

STEP 3

Then, add the wet ingredients to the dry ingredients and stir with a spoon or a whisk until the mixture is combined.

STEP 4

Finally, add the carrots and mix everything with a spatula.

STEP 5

Transfer the batter to the lined loaf pan. Bake in the oven for about 50 minutes.

STEP 6

The cake is ready when it has some cracks on top and a toothpick, inserted into the center, comes out clean (some attached crumbs are fine).

STEP 7

Process the Erythritol in an electric spice grinder until it’s very fine like icing sugar. Put it into a small bowl and add dairy-free milk and lime juice. Whisk until the icing is smooth.

STEP 8

 Spread the icing on the carrot cake and decorate with nuts or seeds.

STEP 9

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A healthy carrot cake is perfect for Easter but it can be enjoyed on any other day with a cup of coffee or tea.