Description
This Italian Carrot Cake is a moist, flavorful dessert made with natural ingredients and a creamy plant-based frosting. Bursting with warm spices, fresh carrots, and a touch of sweetness, it offers a wholesome twist on a classic carrot cake perfect for any occasion. The cake features a rich, tender crumb enhanced by spices like cinnamon, nutmeg, and cloves, complemented by a dairy-free cream cheese frosting that all ages will enjoy.
Ingredients
Scale
Cake Ingredients
- 2 cups freshly grated carrots
- 1 1/2 cups whole wheat flour
- 1 cup unrefined sugar
- 1/2 cup applesauce
- 1/2 cup plant-based yogurt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts or pecans (toasted if preferred)
Frosting Ingredients
- 1 cup plant-based cream cheese
- 3/4 cup powdered unrefined sugar
- 2 tablespoons pure maple syrup
- 2–4 tablespoons almond milk (adjust for desired consistency)
Instructions
- Prepare the Carrots and Dry Ingredients: Finely grate fresh carrots and set aside. In a large bowl, whisk together the whole wheat flour, ground cinnamon, nutmeg, cloves, baking soda, and baking powder until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the applesauce, plant-based yogurt, vanilla extract, lemon juice, and unrefined sugar until smooth and homogenous. This adds moisture and natural sweetness to the cake.
- Mix Wet and Dry Ingredients: Gradually fold the wet ingredients into the dry mixture, folding gently to keep the batter light. Once partially combined, stir in the grated carrots and chopped nuts evenly throughout the batter.
- Bake: Pour the batter into a greased cake pan and bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare the Plant-Based Frosting: Using a mixer, blend the plant-based cream cheese with powdered sugar, maple syrup, and almond milk until silky and spreadable. Adjust almond milk as needed to reach desired consistency.
- Frost the Cake: Once the cake is fully cooled, spread the frosting generously over the top and sides. Decorate with walnut halves or a light dusting of cinnamon as a finishing touch.
Notes
- Use freshly grated carrots for better moisture and texture.
- Fold gently after mixing wet and dry ingredients to prevent a dense cake.
- Let the cake cool completely before frosting to avoid melting the frosting.
- Toast nuts briefly before adding to enhance flavor and crunch.
- Sift powdered sugar before mixing for a smooth frosting without lumps.
- Start testing the cake for doneness around 35 minutes to avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Italian carrot cake, plant-based carrot cake, vegan carrot cake, dairy-free frosting, healthy carrot cake, moist carrot cake, spiced carrot cake