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Vegan Carrot Cake (Sugar-free, Wholemeal)

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vegan carrot cake

Welcome to another Meatless Monday! At first I felt like I was cheating a bit putting in a cake, but it is vegan, so I feel like it fulfils the criteria somehow!

I have made these carrot cakes with eggs instead of the egg substitute (in this case chia), and can I jus say, they are actually not as good! The chia mix just adds a great taste and alters the texture a little, so they’re best this way!

This can either be made as one big cake or in a muffin pan.

Without further ado, the recipe:

Vegan Carrot Cakes (Wholemeal, Sugar-Free)
Yields 16
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3/4 of a cup rice malt syrup
  2. 3/4 cup Coconut Oil
  3. 3 Large Chia Seed eggs (1 tbs chia seeds - ground, + 3 tbs water refrigerated for 10 mins makes 1 egg)
  4. Pinch of Salt
  5. 3/4 teaspoon Bicarb Soda
  6. 2 cups Wholemeal Self Raising Flour
  7. 2 cups finely grated Carrot
  8. 1/2 cup Pecans, finely chopped
  9. 1 teaspoon Cinnamon
  10. 1 teaspoon Nutmeg
Instructions
  1. Preheat oven to 180º. Spray or oil a muffin tray.
  2. Mix your wet ingredients together and stir. Make sure your chia egg is all mixed through.
  3. Next, mix in your carrot, then the other dry ingredients. Stir until it's all combined, but no more than that. Do not overmix.
  4. Fill your muffin tray evenly with the mix and bake for 20 minutes. Let it cool, then eat!
The Climbing Tree http://carbis.com.au/
Don’t forget to link up your recipe to Meatless Monday!

The post Vegan Carrot Cake (Sugar-free, Wholemeal) appeared first on The Climbing Tree.


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