Gingery Vegan Carrot Cake Recipe

Name: Gingery Vegan Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup apple juice (preferably unfiltered, but doesn't have to be); ¼ cup safflower oil (or other light vegetable oil); ⅓ cup raisins; ⅓ cup maple syrup; 4 -5 tablespoons unsweetened applesauce; 1 orange, zest of; 3 medium carrots, grated (1 1/2 cups); 2 teaspoons fresh gingerroot, finely grated; 2 cups whole wheat pastry flour; 1 ½ teaspoons baking powder; 1 ¼ teaspoons baking soda; 1 -1 ½ teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon sea salt; ⅔ cup raisins; 1 cup walnuts (optional)

Servings: persons

¾ cup apple juice (preferably unfiltered, but doesn't have to be)
¼ cup safflower oil (or other light vegetable oil)
⅓ cup raisins
⅓ cup maple syrup
4 -5 tablespoons unsweetened applesauce
1 orange, zest of
3 medium carrots, grated (1 1/2 cups)
2 teaspoons fresh gingerroot, finely grated
2 cups whole wheat pastry flour
1 ½ teaspoons baking powder
1 ¼ teaspoons baking soda
1 -1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
⅔ cup raisins
1 cup walnuts (optional)

1
Put the first six ingredients in a blender (juice to orange zest) and blend until smooth.
2
Add the ginger and carrot, and pulse just to mix.
3
Preheat the oven to 350F Lightly oil an 8-by-8 square pan, or a 9-inch round pan, and dust thoroughly with flour.
4
In a large bowl, whisk the dry ingredients (except the 2/3 cup raisins) together.
5
Add the wet mixture, rinsing out the blender with 2-3 Tbsp water, into the dry.
6
Combine so that everything, or almost everything, is moistened; just be very careful not to overmix!
7
Fold in the raisins and walnuts, if using (I prefer it without them).
8
The batter should be fairly thick.
9
Pour it into the prepared pan and use a spatula to spread it evenly.
10
Bake for 35-45 minutes, testing the middle with a toothpick when it looks possibly done.
11
Give it a few extra minutes, if necessary, to begin to get goldy-brown around the edges.
12
Then it should be fully baked.
13
Let cool before cutting and serving.
14
Travels well and should be stored in the fridge, where it will keep up to a week; it tastes best reheated.
15
Be sure to serve with Orangey Vegan Cream Cheeze Frosting!

772

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¾ cup apple juice (preferably unfiltered, but doesn't have to be), ¼ cup safflower oil (or other light vegetable oil), ⅓ cup raisins, ⅓ cup maple syrup, and more.

Yes, Gingery Vegan Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingery Vegan Carrot Cake

How did you like this recipe?

Frequently Asked Questions