Vegan Carrot Cake (GF |Low Fat)Course: Breakfast, Dessert
This is not a traditional carrot cake recipe. This is my take on carrot cake. I just love the way lemon, poppy seeds and carrot flavors all works together and taste amazing! I also didn’t use any oils in this recipe and trust me you don’t need it. Give this one a try and I am sure you will enjoy it just as much. I pulse the oats to keep it less processed, but you may wish to use oat flour. Enjoy this as a dessert or a healthy breakfast!
Per 120 grams of Serving: Cals: 183, Protein: 5.2 g, Fat: 3g, Carbs: 35g
*2 cups thick rolled oats (pulsed to make some flour while leaving some texture)
3 medium ripe bananas (I like to use fruits in the recipes to give it natural sweetness)
1 cup packed shredded carrots
1/3 cup unsweetened apple sauce
1/4 cup maple syrup (+/- per your taste)
1/3 cup unsweetened plant milk of your choice
1 tsp baking powder
1 tbsp poppy seeds
1/4 tsp salt
1 tbsp lemon juice
zest of 1 lemon
1 tsp vanilla extract or 1 tsp cinnamon
1/2 cup unsweetened soy yogurt
4 tbsp defatted cashew powder (This is the product I used)
- Preheat oven to 375 F. Mash bananas and add all the wet ingredients into the same bowl and mix.
- Add your dry ingredients into the same dish and mix again. Pour the batter on a non-stick baking dish and bake at 375 F for 35 minutes. Switch to broil setting for additional 5 minutes to allow cake to brown on top.
- Remove from the oven, let cool completely. Mix soy yogurt with defatted cashew powder and spread on top as your icing. You may wish to sprinkle some fresh grated carrot and some lemon zest on top for garnish. Enjoy as a healthy treat or breakfast!
- If you don’t wish to use pulsed oats for this recipe, you may use oat flour.