Meatless Monday – Carrot Cake

I’ll admit, I was sad to send the kids back to school today after a marvelously relaxing holiday break. Last night we pulled out backpacks we hadn’t seen nor opened in two weeks, and just unzipping the zippers and catching sight of the overflowing binders and spirals raised my anxiety. Once again we’re back at the packed lunches and homework.

Muffins are one of my favorite lunchbox inserts. I can make a batch on the weekend and pull them out for breakfast or lunch throughout the next few days. And this carrot cake recipe…? Its original title was “The Best Vegan Carrot Cake Recipe Ever.” I’ve made it healthier while maintaining its scrumptious-ness, so I guess the original title was off by just a smidge.

“Best Ever” because it’s easy and delicious. Use a food processor to shred the carrots and it becomes even easier. I made the mistake (?) of using my Vitamix – still easier than shredding by hand but not as effective and harder to clean.

By the way, the original recipe included a frosting recipe, but as I make muffins instead of cake and wanted a healthy option, I’ve never frosted them and never missed frosting. These muffins taste both light and decadent.

Here’s to a delicious 2016!carrot cake 1carrot cake 2carrot cake 3carrot cake 4


The Best Vegan Carrot Cake Recipe Ever

1 1/2 c white whole wheat flour
1/2 c whole wheat flour
1/2 c white sugar
1/4 c brown sugar
1/2 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda
2 tsp of cinnamon
3 c shredded carrots
3/4 c applesauce
1/4 c agave nectar
1/2 c orange juice (or slightly more)
1/2 c golden raisins or craisins
1/2 c shredded, unsweetened coconut
1/2 c of chopped walnuts

Preheat oven to 350 degrees and line muffin tins.

Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded carrots, applesauce, and agave to the dry ingredients and mix well with a spoon (not a hand mixer!).

Add the orange juice and mix again, then fold in the nuts, raisins and coconut.

Put the batter into muffin tins.

Bake for approximately 25 minutes or until knife/toothpick comes out clean when inserted in the center. If making cake, bake for about 45 minutes.

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