Vegan Carrot Cake (& Frosting)

Name: Vegan Carrot Cake (& Frosting)
Total time: 4800 s
Yield: 12 servings
Cuisine: American
Ingredients: Cake:; 2 1/4 cups flour (Half spelt, half all-purpose flour); 3 tsp baking powder; 1 tsp baking soda; 3 tsp cinnamon; 1/2 tsp nutmeg; 1 tsp salt; 1/2 cup applesauce; 1 cup almond milk; 2 tsp vanilla; 1 cup cane sugar; 1/2 cup (melted) coconut or canola oil; 2 cups grated carrots, medium-packed; Frosting:; 1/2 cup raw macadamia nuts (soaked, drained, and rinsed); 1/2 cup raw cashews (soaked, drained, and rinsed); 1/4 cup almond milk; 1/4 cup maple syrup; 2 tbsp coconut oil; 1 tsp vanilla; 2 tsp fresh lemon juice; 1/2 tsp salt

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 piece)
Per Serving: 367 calories; 4g protein; 18g fat, 47g carbs (12 carbs: 1 protein)
Recipe = 2 servings of vegetables, 1 servings of fruit (0 vegetable per serving, 0 fruit per serving)

*This recipe is from Love and Lemons

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Love and Lemons

Saved

Ingredients

80 mins

12 servings

Cake:
2 1/4 cupsflour (Half spelt, half all-purpose flour)
3 tspbaking powder
1 tspbaking soda
3 tspcinnamon
1/2 tspnutmeg
1 tspsalt
1/2 cupapplesauce
1 cupalmond milk
2 tspvanilla
1 cupcane sugar
1/2 cup(melted) coconut or canola oil
2 cupsgrated carrots, medium-packed
Frosting:
1/2 cupraw macadamia nuts (soaked, drained, and rinsed)
1/2 cupraw cashews (soaked, drained, and rinsed)
1/4 cupalmond milk
1/4 cupmaple syrup
2 tbspcoconut oil
1 tspvanilla
2 tspfresh lemon juice
1/2 tspsalt

Saved

Steps

80 mins

1

Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking pan.
2

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3

In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
4

Mix the dry ingredients into the bowl with the wet ingredients.
5

Fold in the carrots and stir until just combined.
6

Bake for 30 to 40 minutes until a toothpick comes out clean. Let cake cool completely before frosting.
7

Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of milk if necessary to get your blade moving.
8

Chill frosting for at least 30 minutes before spreading on the cake.
9

Store frosted cake in the fridge.