Thursday, June 16, 2016

Vegan Carrot Cake & Happy Birthday Mindfood

Surprise post for this blogs birthday. We are turning two <3

I have something super special for todays post. I've been saving this gem for a while now.
I shine with it at any dinner party or brunch, everybody loves it, and the best part is its vegan and nobody would even know.

I always thought carrot cake was too complicated, and kept putting it off. But one day I decided to take the risk and veganize and old recipe and my life has changed.

So here we go:


500 grams carrots
1 cup spelt flour
1 cup whole grain wheat flour
1/2 cup white flour

1 tbsp cinnamon
dash of nutmeg
dash of ginger
dash of gloves
1 tsp himalayan salt
* I sometimes add ginger bread spice and it works beautifully

1 cup brown sugar
4 tbsp chia seeds + 4x4 tbsp water
1/2 cup coconut oil

1/2-1 cup of walnuts (crush them a little with your hands, but leave several halves as decoration for later on)


1 package Powdered sugar
1/2 package Margarine or any dairy free butter
1 tbsp apple cider vinegar
1-2 packages vanilla sugar
1 tbsp lemon juice


First off you combine the chia seeds with the water to make your "egg" and set them in the fridge for about 15 minutes. You can also use flaxseeds or pysillum husk for this, but I've found chia tastes the best.

Before continuing preheat your oven to 180 degrees celsius, and oil in your spring form before sprinkling just a little flour at its bottom to prevent your cake from sticking.

Then you shred the carrots. This is the toughest part of it all, but I believe in you. Its definitely a great arm work out. Once you're done snacking on the carrot stumps you can go ahead and mix your flours together in a big bowl and then add your spices in well before you transfer the carrots into it.

Then you melt half a cup of coconut oil in a cup by placing it in a bowl of warm water and pour it into the brown sugar while whisking it frothy. You can now pour in your egg and keep mixing it until it looks nice and unified.

You can now mix the sugar mixture with the flour, add the walnuts (however many you fancy) and once its well combined you can pour it into your spring form.

Pop it in the oven for 45 minutes to an hour, and while you wait you can start working on the frosting. Its literally just mixing all the ingredients above together in no particular order, but follow your gut instinct when proportioning the powdered sugar and the margarine. If you're iffy about margarine, although there are plenty of healthier vegan butter out there, you could try coconut oil, but I've never used it for this recipe so I won't take responsibility if everybody spits out your cake or sneakily feeds the frosting to your dog. Oh, and don't sample to much of it while you make it, because it will give you a sugar rush and a stomach ache. At least in the quantities that I was consuming it. I gotta say, its amazing and a crowd pleaser.

Once you've taken it out wait for it to cool down before you remove the spring form and transfer it to a big plate to start adding the frosting.

Now that your cake is beautifully frosted you can decorate it as you wish. I just added some walnuts and called it today. Its beauty speaks for itself.

I hope you enjoyed todays recipe, and if you want to give this blog a birthday gift, you can go ahead and follow us on bloglovin :)

Thank you & have a great night,

The Mindfoodist x

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