When I was at my parents house a few weeks ago for Thanksgiving we dined on fresh carrots from my mom’s vegetable garden. She’s got the green thumb in the family (Britney knows I can’t even keep a simple herb garden alive), and has a pretty nice setup in her new yard. This year she grew a ton of carrots, among many other vegetables, and sent me home with a big bag of fresh produce.
Now, I like carrots, but with my partner David heading out of town I knew that I wouldn’t be to eat all of the carrots my mom had given me. So instead of living off carrot soup, I decided to make a vegan carrot bundt cake.
Carrot cakes traditionally have a thick cream cheese frosting, but since I was going with a vegan bundt cake, I made a simple make glaze instead.
2 c all purpose flour
1/2 c coconut flour
1 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp kosher salt
1/2 c granulated sugar
1/4 c brown sugar
3 c carrots
3 Tbsp honey
2/3 c cashew milk
2/3 c olive oil
1/3 c water
1. Start by peeling and grading/chopping carrots until you have about 3 cups. I’m throwing everything into the blender to get a smooth consistency, so you don’t really need to perfectly grate all the carrots.
2. Measure out dry ingredients and set aside.
3. Put carrots and wet ingredients into a blender and blend until smooth. Slowly add dry ingredients and mix until incorporated.
4. Transfer cake batter into a pre-greased bundt pan.
5. Bake at 350 degrees for 45 minutes. Let cool on a rack.
6. Add powdered sugar to maple syrup slowly while whisking.
7. Immediately pour glaze over the cake.
Let cool for at least 10 minutes before enjoying!