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Vegan Carrot Cake with Vegan Coconut Yogurt Icing
THE WORKTOP20Ingredients
60Minutes
430Calories
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Ingredients
US|METRIC
12 SERVINGS
- 4 medium carrots (just over 1/2 lbs, 250 grams - roughly chopped so they fit in the food processor)
- 1 cup pecan halves (115 grams)
- 2/3 cup dark brown sugar (100 grams - lightly packed)
- 1 cup quick cooking oats (75 grams)
- 1 cup flour (all-purpose, 140 grams)
- 1/2 cup whole wheat flour (70 grams)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/2 cup oat milk (120 milliliters, unsweetened, you can use your choice of milk-alternative)
- 1/2 cup sunflower oil (120 milliliters)
- 1/3 cup apple sauce (90 grams)
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- 2 1/2 cups powdered sugar (325 grams)
- 1/4 cup coconut yogurt (60 grams)
- 3 Tbsp. lemon juice (45 milliliters, or you can use a milk-alternative in a pinch)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium230mg7% |
| Protein4g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber4g16% |
| Sugars39g |
| Vitamin A70% |
| Vitamin C6% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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