Carrot cake or carrot cake is a classic and favorite sweet for many people. It is a delicious dessert that consists of a carrot cake, spices, such as cinnamon, ginger, nutmeg, etc. and, in some recipes, nuts and a cream cheese frosting or topping.
The whole wheat carrot cake recipe that I share in this article is totally vegan, made with whole wheat spelled flour and a dairy-free cashew nut topping. It is an excellent dessert for any celebration or simply to share with your loved ones.
Ingredients to make Whole Grain Carrot Cake:
- 1½ cups whole wheat spelled flour
- ½ cup of brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon of cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon orange zest
- 1 teaspoon ginger powder
- 1 cup of orange juice
- 5 tablespoons vegetable oil
- 1½ teaspoons apple cider vinegar
- 4 medium carrots
- 1 handful of chopped walnuts
- For the topping and filling:
- ½ cup soaked cashews
- ¼ cup melted coconut oil
- ½ cup of non-dairy milk
- 1 splash of agave syrup
How to make Whole Grain Carrot Cake:
- Peel and grate the carrots.
- Mix all the dry ingredients for the whole wheat carrot cake in a bowl: spelled flour, salt, baking soda, yeast, cinnamon, nutmeg, salt and ginger.
- In another bowl mix the liquid ingredients: orange juice, milk, vinegar and oil. Add the liquid mixture to the dry bowl and mix well.
- Crush the whole carrot cake dough with a blender so that the carrot is even more crushed and the cake rises better when baked.
- Add the chopped walnuts and orange zest.
- Grease a cake tin and preheat the oven to 180 degrees.
- Pour the whole carrot cake batter into the mold and bake the cake for half an hour.
- Meanwhile, prepare the homemade whole wheat carrot cake filling.
- Place the cashew nuts soaked for at least 4 hours and previously drained, the vegetable milk and the agave syrup to taste in the blender glass.
- Crush the cashews until there is a homogeneous cream without lumps.
- Add the melted coconut oil and blend for several more minutes.
- Let the cream cool in the fridge while you continue preparing the whole wheat carrot cake.
- Once the whole carrot cake is baked and cooled, take it out of the mold and cut it into two plates.
- Cover the lower plate with the cashew nut filling and cover it with the upper cake.
- Cover the cake with the rest of the cashew cream and decorate the whole carrot cake to your liking with nuts, chocolate shavings, grated coconut, etc.
- Cut the whole wheat carrot cake into portions and enjoy it with a cup of tea or coffee.
