Carrot Cake usually pops up around the same time the flowers do for spring. And is usually a token dessert around Easter tables. Although truthfully, this carrot cake was made much earlier to satisfy a friends pregnancy craving for a carrot cake without the fuss of nuts, pineapple or raisins (which don’t belong in cakes).
Pregnancy cravings are no joke. While I haven’t had the ‘I NEED THIS RIGHT NOW’ craving – i.e. no 3 am pickles and ice-cream runs for the husband, I have definitely wantedthings.
The other annoying pregnancy craving is the lack-of cravings. More often than not when dinner rolls around I have absolutely no idea what to make. Which is highly unusual for me. My go-to is usually pasta with a basic tomato sauce – quick and easy. I’ve been leaning towards vegetarian options, with little desire to cook or eat meat (unless its already made for me).
The craving for sweets however, is definitely back after a short hiatus in the first trimester.
Healthier-ish desserts of course are slightly better, though I’ve eaten more Easter candy than I should.
Carrot cake is one of those ‘it has vegetables in it so it’s healthy’ dessert concepts – which means you can eat more, right? Hint: Don’t argue with a pregnant woman.
Just make this Vegan Carrot Cake. Your family will thank you, and so will your cravings.
- 2¼ cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup applesauce
- 1 cup unsweetened almond milk
- 2 teaspoons vanilla
- 1 cup sugar
- ½ cup melted coconut or canola oil
- 2 cups grated carrots
- 1/2 cup shredded, unsweetened coconut
- 3/4 can of chilled coconut cream (Chill overnight in fridge, or 1 hour in freezer beforehand)
- 3/4 package of vegan cream cheese
- 1-2 cups icing sugar, sifted
- Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and coconut 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.
- Combine coconut cream and cream cheese medium sized bowl.
- Using hand-held blender, or mixing-bowl fitted with paddle attachment, whip until smooth. About 2-3 minutes.
- Slowly add in icing sugar. You can add in as much or as little as you like, depending on the consistency of frosting you desire. You can also chill the frosting in the fridge if you’d like it a bit firmer.
- Spread evenly across cooled cake. You can add chopped walnuts/pecans or toasted coconut on top if you like.