What’s great about this recipe is that it’s perfect for any occasion, but particularly Easter since it’s right around the corner! It’s even great to make as a healthy and yummy treat when you’re in the mood for something sweet! I know Easter this year is going to be a bit strange, and a lot of us won’t be spending it with the people we usually do, however, that doesn’t mean Easter traditions still can’t continue while at home.
What you’ll love about this Vegan Carrot Cake recipe:
It’s easy to pull together and can be made in one bowl It’s dairy-free and you can also make it gluten-free too It’s pretty darn healthy for something with “cake” in the name You can hide the carrots in there for those picky eaters in your house It’s one of my fav things to make around Easter time This recipe can be used to make muffins versus a cake as well
How do you make Vegan Carrot Cake?
This Vegan Carrot Cake Recipe is really simple to make and the smell that will fill your home as it bakes will be amazing! One of my fav parts of this healthy recipe is the Vanilla Cashew Frosting. It is to die for! Okay, let’s get going on the recipe because I know you’re already drooling…
How do you make vegan cashew frosting?
Again, this part really is the most delicious. Who doesn’t love frosting?! Ahhhh it’s so sweet and delicious. However, this version is not only vegan but also way healthier for you. Winning! Here’s how you make it: Voila!
What is a good plant-based margarine?
Margarine is often used in baking because it adds moisture to your recipe. It also helps with achieving the perfect texture for your baking. For this recipe, I used a plant-based margarine from Upfield. They have a ton of different plant-based options for you to use. Plant-based margarine doesn’t include animal fats and have zero trans-fats, unlike dairy butters that are higher in saturated and trans fats. By using a plant-based margarine, you won’t taste the difference, but you’re choosing a healthier option to add to your baking and cooking. I use this margarine in replacement of any usual times you’d use dairy butter. Lately, I used it to make yummy stuffing “meat” balls and sauteing veggies to make soups or stews.
What are some easy vegan swaps?
People often think that by switching to a vegan diet it’ll be exhausting and difficult. I’m not going to lie, if you go from being a full-blown meat-eater to vegan, you’re in for a drastic change and it can be overwhelming. What I always recommend to people who want to move towards a more plant-based diet is to do it slowly. Slowly make swaps in your regular cooking and baking to plant-based substitutes like margarine, plant-based milk versus dairy milk, or flax eggs versus real eggs. Start small and ease your way into the vegan lifestyle.
Other recipes you’ll love this Easter (and beyond):
Vegan Gluten-Free Almond Flour Brownies Gooey Perfect Cinnamon Buns Vegan Zuppa Toscana Soup Vegan Potato Salad with Fresh Herbs Vegan Chocolate Cake Recipe
