This carrot cake is vegan, delicious, and very easy to make. The best thing is that you can make it with the pulp you when making carrot juice or with freshly grated carrots.
We are a family of five and almost every morning, we have either a vegetable or green juice, or a smoothie. When we have a juice it is a green juice with a “thousand and one” green leaves, cucumber, celery… and fruit like apples, pears. But from time to time, I feel like having more filling juice, like a carrot and sweet potato (yep… sweet potato) juice, or carrot and apple juice, depending on what’s in the fridge that morning.
I love smoothies and juices. But, the only thing I don’t like about drinking juices is having to throw away all the fiber or pulp of the juiced fruits and vegetables. I feel terrible, I feel horrible, so when I can use the pulp for something else I keep it.
What to do with carrot juice pulp?
This cake is an excellent way to use the leftover pulp from the carrot juice. It can be from a simple carrot juice or a mixed carrot juice with apples, or carrots and kale juice.
If you are making a combined veggie and carrot juice, start by running all of the carrots through the juicer first. When you are done, place the carrot pulp in a separate container and continue with the other greens and vegetables.
How to prepare carrots for vegan carrot cake?
Now, if you are not going to use the pulp of the carrot juice…. A super easy idea -which is easier than grating the carrot- is adding the carrots in big pieces in the bowl of a food processor or in a high power blender.
This way, they get chopped into super small pieces, which gives the bread lots of texture and flavor.
Or you can go the traditional way and grate the carrots with a grater box or using the grating disk of your food processor .
The great thing about this cake is that it doesn’t matter how you make it, it always tastes delicious.
Here is the recipe for this
vegan carrot cake
Carrot Cake with orange glaze
- 1 cup almond or rice milk
- 2 tablespoons apple cider vinegar
- 1/4 cup vegetable oil
- 2 cups flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 ½ tablespoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 2 cups grated carrot
- 1 teaspoon of cinnamon
For the glaze
- 2/3 cup powdered sugar
- 2 tablespoons juice orange
- 1/4 teaspoon orange zest
- 1/4 teaspoon vanilla
- Pre-heat oven to 350ºF or 180ºC.
- Add milk to vinegar and set aside.
- Mix the rest of the ingredients.
- Add the milk with vinegar and mix again.
- Put the mixture in a baking pan and put it in the oven for about 20 min. Check it after 20 minutes, stick a toothpick in the middle of the cake, and if it comes out clean, it will be ready.
- The glaze
- Mix the ingredients and pour over the carrot cake while it is still warm.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.