Happy Easter, y'all! We had such a great weekend, taking advantage of the holiday and the fact that Mr Peach was off work we had some fun family time.
We had Easter lunch with my family and being the only plant based eater among them meant bringing along a dish or two of my own to make sure I'd have something to eat (*wink*). Usually I'm content enough just having a meal and skipping on dessert, but this was a holiday and I did not want to be the only one missing out on some sweet Easter treat.
Vegan baking can be a bit challenging. A lot of times I'm able to use a non-vegan recipe and substitute with non-dairy milk and butters, but sometimes the ratios just aren't quite even and things end up tasting a bit off. And vegan dessert recipes can often times be a little more complicated than I'm willing to take on.
So I was definitely excited when I tried out this carrot cake recipe from Love and Lemons last year. I've made it a few times now and it's turned out super yummy each time. It was the perfect sweet treat to my Easter day (and the left overs the day after). The original recipe also includes the icing, but I was being a bit lazy this weekend and opted for store bought (check your labels, a lot of popular icing brands are dairy free!).
Vegan Carrot Cake
Original recipe from loveandlemons.comIngredients:
2 1/4 cup all purpose flour3 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 cup applesauce
1 cup non-dairy milk (I've used both soy and almond and each tasted fine)
2 tsp vanilla
1 cup sugar
1/2 cup melted coconut oil
2 cups grated carrots
1/4 cup walnuts
Directions:
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt.In a separate bowl, whisk together applesauce, milk, vanilla, sugar and coconut oil.
Mix the dry ingredients into the wet then fold in the carrots until combined.
Bake in a greased 9x13in pan at 350 for 30-40 minutes.
Cool completely before frosting then sprinkle with walnuts and enjoy!
Blessings,
the crunchy peach
