Vegan Carrot Cake with Maple Sauce

As Jim Davis once said: “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie”. Which is your favorite?
Vegan carrot cake with maple sauce is one of my favorites, because I’m not fond of the white sugar icing that covers most carrot cakes. If you have the same feelings about white sugar, then this carrot cake with maple sauce will inspire you too. Or if you prefer a white vegan frosting that doesn’t have any white sugar, then see my previous carrot cake recipe post.
Ingredients: Cake:
  • 2 1/4 cups flour (I used half spelt, half cake flour)

  • 3 teaspoons baking powder (*see note below)

  • 1 teaspoon baking soda

  • 3 teaspoons cinnamon

  • 1/2 teaspoons nutmeg

  • 1 teaspoons salt

  • 1/2 cup applesauce

  • 1 cup original Almond Breeze Almond Milk

  • 2 teaspoons vanilla

  • 1 cup cane sugar

  • 1/2 cup (melted) coconut or canola oil

  • 2 cups grated carrots (just shy of 1lb)


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