If eating healthier is one of your new year's resolutions, cutting back on desserts may well be one of your chosen strategies. With all due respect to those who eliminate sugar from their diets (more power to you!) I like to indulge my sweet tooth by making healthier-than-store-bought homemade snacks and desserts. While they may contain sugar, I can also add more nutrient-dense and natural ingredients. One of the primary benefits of making desserts yourself is knowing exactly what's in your food!
This Moist & Delicious Vegan Carrot Cake is a good example. It contains all-natural ingredients such as light spelt flour, flax, carrots, raisins, walnuts, cinnamon and ginger. It also gets a lot of its moist deliciousness from the addition of Almond Breeze non-dairy almond beverage.
One other big plus of this Moist & Delicious Vegan Carrot Cake is that you can whip the whole recipe up in one big bowl! Less clean-up required. Bonus.
I chose to use the refrigerated variety of Almond Breeze in unsweetened vanilla. It is low in fat, free of cholesterol and has 30 per cent of your daily calcium in one cup. One serving also has half of your day's B12 requirements and 45 per cent of your vitamin D. And Almond Breeze is made with non-genetically engineered ingredients. It is free of peanuts, lactose and gluten.
Nutrients and all that good stuff aside, this carrot cake is also just plain yummy. It is versatile too - it would make a great selection for a weekend brunch and, dusted with a little bit of icing sugar (powdered sugar), it makes a simple yet tasty dessert that's company-worthy. I like to make this vegan carrot cake in a bundt pan to dress it up a bit.
Be sure to check out the Cherry Berry Chocolate Smoothie that I made with Almond Breeze last week too. Follow #CoolerwithAlmondBreeze on Twitter for more recipes incorporating almond milk.
What's your favourite dessert to make?
Moist & Delicious Vegan Carrot Cake
Cook Time: 30 to 35 minutes
Keywords: vegan carrots almond milk cake
- 2 1/4 cups light spelt flour
- 1 cup organic sugar
- 3 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup almond milk
- 3 tsp vanilla
- 3/4 cup light olive oil
- 1 Tbsp ground flaxseeds whisked together with 1/4 cup water
- 3/4 cup shredded carrots
- 1 Tbsp ginger paste
- 1/4 cup raisins
- 1/4 cup walnut pieces
Preheat oven to 350°F. Lightly oil a bundt pan.
In a large bowl, stir together flour, sugar, baking powder, cinnamon, nutmeg and salt.
Add almond milk, vanilla, oil, flax mixture, carrots, ginger paste, raisins and walnuts.
Stir together until just mixed.
Pour into prepared pan.
Bake for 30 to 35 minutes until a knife or toothpick inserted into the centre comes out clean.
Let cool before turning out of pan. Dust top with icing sugar (powdered sugar) if desired.
Powered by Recipage
*This is a sponsored post. All opinions are authentic and my own. Thanks for supporting the awesome companies that partner with Woman in Real Life.