Vegan Carrot Cake

We at Odacité are major carrot fans. Carrots are packed with amazing nutritional properties, particularly Vitamin A which helps prevent signs of premature aging, acne, dry and patchy skin, hyperpigmentation and uneven skin tone. Carrots also contain antioxidants to help fight sun damage, the #1 cause of wrinkling and sagging. On top of that, carrots assist with liver functioning and digestion to remove toxins that contribute to unhealthy-looking skin.

Below is a delicious vegan and gluten-free Carrot Cake recipe - a loveable classic with a healthy twist - PLUS all the skin benefits!

Ingredients:

Cake:

2¼ cups (256g) flour
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ cup applesauce
1 cup of almond milk
2 teaspoons vanilla
1 cup cane sugar
½ cup (melted) coconut or canola oil
2 cups grated carrots, medium-packed

Frosting:

½ cup raw macadamia nuts (soaked, drained and rinsed)
½ cup raw cashews (soaked, drained and rinsed)
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
½ teaspoon salt

How-To:

Preheat the oven to 350°F and grease a 9x13 baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
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 almond milk if necessary to get your blade moving.
Chill for at least 30 minutes before spreading. (It will firm up a bit). Add walnuts if desired
Store frosted cake in the fridge.

Inspired by Love and lemons