Nutty Carrot Cake with Crunchy Seeds
Indulge in this delectable vegan carrot cake, bursting with wholesome ingredients and a delightful crunch from a mix of seeds. This guilt-free treat is free from oil, refined sugar, and packed with nutrient-rich carrots. Savor the warm spices and nutty flavors in each bite, perfect for those watching their caloric intake while craving a satisfying dessert.
ingredients
- 2 cups grated carrots
- 1 ½ cups whole wheat flour
- ½ cup almond flour
- ½ cup unsweetened applesauce
- ½ cup unsweetened almond milk
- ⅓ cup pure maple syrup
- ¼ cup chopped walnuts
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
steps
- 1.
Preheat your oven to 350°F (175°C) and lightly grease a square baking dish.
- 2.
In a mixing bowl, combine the grated carrots, whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- 3.
In a separate bowl, whisk together the applesauce, almond milk, maple syrup, vanilla extract, ground flaxseed, and chia seeds until well combined.
- 4.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
- 5.
Fold in the chopped walnuts, sunflower seeds, and pumpkin seeds.
- 6.
Transfer the batter to the prepared baking dish, spreading it evenly.
- 7.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow the cake to cool completely before removing it from the baking dish and slicing.
- 9.
Serve and enjoy each irresistibly moist slice of this nutty carrot cake.
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