Vegan Carrot Cake (Gluten-Free)

Step 1

I recommend measuring the ingredients in grams on a kitchen scale. Also, watch the video in the blog post for easy visual instructions.

Step 2

Line a loaf pan (or use an 8-inch springform) with parchment paper or grease it with a little oil/vegan butter. My loaf pan measures 8x4x3 inches (20x10x7.5 cm). Preheat the oven to 375 degrees F (190 degrees C).

Step 3

To make the chia "eggs", simply mix the ground chia seeds and water with a whisk in a small bowl, set aside for 5 minutes. Also, finely grate the carrots. If they release a lot of liquid, lightly squeeze them out.

Step 4

Meanwhile, add all dry ingredients to a large mixing big bowl and stir until there are no lumps. Then add the wet ingredients (except the grated carrots) to the dry ingredients and stir with a whisk.

Step 5

Next, add the grated carrots to the bowl and stir with a spatula until the mixture is combined. Transfer the batter to the lined loaf pan.

Step 6

Bake in the oven for about 45-60 minutes. It can take longer (e.g. if using a small loaf pan) or shorter, depending on the size/depth of the baking pan. The cake is ready when a toothpick, inserted into the center of the cake, comes out clean (some attached crumbs are fine). Let it cool.

Step 7

To make the icing, process the Erythritol in an electric spice/coffee grinder until it's very fine like icing sugar. Mix all icing ingredients in a small bowl with a whisk. If the icing is too thick, add more milk. If it's too thin, add more powdered Erythritol (or icing sugar). Smooth the icing on the cake, decorate with chopped nuts or seeds of choice. Enjoy! Read the recipe notes below.