Easter’s right around the corner, and you cannot celebrate Easter without this vegan carrot cake – believe me! It is very easy to prepare and tastes absolutely egg-cellent.
Did you know that the carrot cake originated in Switzerland? Hard to believe, isn’t it! There’s actually a region in Switzerland that was known for mainly growing carrots back in the 19th century. Carrot cake was very popular there, and thus, the region was adorned with the nickname “carrot canton,” or “carrot land.” The oldest known carrot cake recipe dates back to 1892. The cake was rich and certainly not the lighter and healthier alternative we seek out today.
Indulging in Carrot Cakes
During my longer stays in the US, I enjoyed indulging in occasional American carrot muffins and carrot cupcakes. However, I rarely treated myself to them because I like to eat healthily and know the ingredients aren’t the best (plus, I avoid sugar and wheat flour).
Just because this Easter recipe is for a vegan carrot cake, does not mean it’s any less delicious. This vegan carrot cake recipe will blow you away – you’ll see!
The Health Benefits of Carrots
Beyond just being a bunny’s favorite treat, carrots have some pretty powerful health benefits for us humans! Carrots are high in:
- Beta Carotene
- Fiber
- Vitamin K1
- Potassium
- Antioxidants
Not only are carrots a great food for those looking to live a healthier lifestyle, but they’re also linked to improved vision and eye health as well as lower cholesterol levels. Carrots are also a great vegetable to help improve gut health and achieve weight loss goals.
An Easter Recipe Every-Bunny Will Love
If you’ve been following along, you know it’s no secret that I’ve been living a sugar-free life for years now. I avoid sugar. Period. For special occasions now and then, I make a healthy exception and treat myself with sugar alternatives, or, like in this recipe, with raw cane sugar. The orange juice in this recipe helps add some sweetness too. You can also replace it with the same amount of nut milk if you prefer.
Vegan Carrot Cake Recipe
This easter recipe for vegan carrot cake is luscious and deliciously finger-licking.
Ingredients:
- 375 g spelt flour
- 100 g raw cane sugar *
- 100 g walnuts, ground **
- 100 g hazelnuts, ground **
- 1 pack. baking powder
- 2 tsp cinnamon
- 1 pinch of salt
- 250 g carrots, grated
- 1 lemon, grated zest
- 30 ml lemon juice
- 70 ml orange juice
- 200 ml coconut oil
* I like to use a reduced amount of sugar, which is still sweet enough for me. Use 150 g or 200 g if you want the cake to be more traditionally sweet.
** I like freshly grounded nuts. I also leave some small pieces to make it crunchier.
Instructions:
- Preheat the oven to 180 degrees Celsius of circulating air.
- Mix dry ingredients in a bowl.
- Add wet ingredients and quickly work everything into a smooth dough. (I like to use one hand to do it, quick, efficient, and no need to clean the food processor)
- Pour the dough into a baking pan lined with baking paper (I used a square springform pan 24×24), and bake on the middle rack for 40-60 minutes.
- Be sure to test the dough with a wooden stick after 40 minutes.
- Take the cake out of the oven and let it cool down.
- Then decorate as desired. You can try a glaze with icing sugar (easily homemade: put the raw cane sugar in a mixer), water, and some lemon juice. Spread chopped walnuts, chopped pistachios, and grated orange or lemon peel on top.
(You can also get a little decoration help in the supermarket, but typically the little marzipan carrots contain dyes and sugar.)
You can always make the little marzipan carrots yourself! I haven’t done this yet, but I would love to see a photo of your creations! Tag me on your Instagram Stories @kathrindilauro.
Are you looking for another fun, healthy recipe that’s great for Easter Brunch? Check out my delicious vegan muffin recipe!
Have fun baking, and happy Easter, bunnies!
