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Ingredients

2 ½ cups spelt flour 2 tablespoons ground cinnamon 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 1 cup soy milk ½ cup coconut oil ½ cup applesauce ½ cup coconut sugar 2 teaspoons vanilla extract 2 cups finely grated carrots 2 cups finely chopped walnuts 1 cup confectioners' sugar 1 ¾ tablespoons vegan butter 3 tablespoons soy milk 4 tablespoons fresh lemon juice 2 teaspoons cider vinegar 1 teaspoon vanilla extract

Nutrition Info

430.9 calories carbohydrate: 49.9 g cholesterol: : - fat: 24.4 g fiber: 3.8 g protein: 7.7 g saturatedFat: 11 g servingSize: - sodium: 557.9 mg sugar: 24.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
Mix spelt flour, cinnamon, baking powder, salt, and baking soda together in a bowl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together in another bowl. Fold flour mixture into the milk mixture until just combined. Add carrots, whisk well. Add walnuts and stir to evenly distribute.
Pour carrot cake batter into the loaf pan and even out the top with a spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a cooling rack.
Beat confectioners' sugar, vegan butter, and soy milk together in a bowl using an electric mixer to make the icing. Add lemon juice, vinegar, and vanilla extract. Mix well. Frost cake once cool.

1 loaf cake

Vegan, egg-free, and dairy-free carrot cake. Garnish with optional walnuts or pecans.