Delicious Fat-free Vegan Carrot Cake Without Eggs

Carrot cake is a very tasty dessert. Not only because of the amount of ingredients it has, but also because of the way they are combined.

In general, a generous amount of mixed nuts is usually added, giving it a healthy nutritional value. However, many recipes make too much use of dairy products and eggs.

The following carrot cake recipe does not use eggs and dairy products at all. This makes it a vegan recipe, as it only uses plant-based ingredients.

Although it contains no fat, it retains the nutritional value of the carrot, nuts and fruits you add. Below we will explain the recipe step by step.

Vegan carrot cake

Ingredients

• a pinch of salt
• cinnamon powder (to taste)
• 1 cup brown sugar (220 gr.)
• grated orange peel
• 1 1/4 cup honey (500 g)
• 1/2 cup chopped walnuts (75 gr.)
• 250 gr. grated carrot
• 2 tablespoons vegetable oil or margarine (about 30 gr.)
• 2 cups whole wheat flour with yeast (240 g)
• 3 tablespoons cranberries or raisins (45 gr.)
• Optional: toasted sliced ​​almonds or unsalted skinless peanuts, dairy-free glaze (for garnish)

Preparation of this delicious carrot cake

• First, put all the dry ingredients (flour, salt, sugar, orange zest) in a bowl and stir with a spoon.
• Chop the nuts, if necessary.
• Preheat the oven to 180 C.
• Then put the margarine in a small saucepan along with the honey and sugar. Heat this until it is completely melted.
• Pour this liquid mixture over the dry ingredients and then mix everything together with a spoon.
• Then add the raisins or cranberries and chopped nuts to the dough and stir well with a spoon.
• Now it’s time to add the grated carrot and give everything another good stir. The resulting dough will be quite thick.
• Now grease a baking pan with a little vegetable oil and pour in the dough for the carrot cake.

• Then put it in the oven for 45 minutes.
• Then take it out and let it cool in the pan for another 15 to 20 minutes.
• Once the carrot cake has cooled, remove it from the tin and place it on a nice plate to decorate if desired.

Note: It must be said that since it is quite a dense dessert, it can be quite dry if you don’t put a dairy-free icing or other type of topping on it.

Dairy-free icing to decorate the carrot cake with

Ingredients

• 1/4 cup sunflower oil (50 gr.)

• 1 cup soy milk (250 ml)
• 3 tablespoons almonds or cashew nuts (45 gr.)
• Optional: 2 tablespoons sugar (30 gr.)

Preparation

• First soak the almonds in plenty of water for at least 2 to 4 hours to soften them.
• Once they have softened, place the almonds in the same bowl as the oil and soy milk.
• Then mix everything with a hand mixer. It is important not to move the mixer at first until the mixture starts to mix well.
• Then strain the mixture through a cloth and squeeze it well.
• Finally, let the resulting liquid cool overnight.
• The next morning, you’ll have a dairy-free frosting that’s thick enough to decorate your carrot cake.

Another dairy-free cake icing recipe

Ingredients

• plant-based water or milk
• a pinch of salt
• 1 cup almonds (150 gr.)
• 1 cup cashew nuts (150 gr.)
• Optional: 1 or 2 tablespoons sugar (15 or 30 gr.)

Preparation

• As with the previous recipe, soak the almonds and cashews for at least 4 hours.
• Once they are soft, put the nuts together in the same container and cover with water or vegetable milk.
• Add a pinch of salt and some sugar if desired.
• Mix all ingredients with a mixer, without moving it so that all ingredients mix well.
• Then strain it with a cloth and squeeze the cloth well so as not to lose any moisture. Then cover it.

• Finally, put it in the fridge overnight. The next day, your dairy-free frosting is ready.

While we chose to cover this cake with a dairy-free frosting, there are of course other options for decorating your cake. For example, you can add orange marmalade (homemade and sugar-free if desired) or peanut butter, among many other options for toppings. Enjoy your meal!