Vegan Classic Carrot Cake with Lemon Glaze

Today, we’re happy to share one of the most popular recipes from the cruise pastry chefs. Gather these necessary ingredients and follow the steps below, and voila! You’ll have a moist and flavorful whole grain vegan carrot cake that is sure to please your family and friends.

Carrot Cake

Yield: 6 to 8 servings

Carrot Cake

3 cups spelt flour

1 tablespoon baking soda

1/4 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3 cups finely grated carrots

1/2 cup coarsely chopped walnuts

1/2 cup raisins

2/3 cup refined safflower oil

1 cup maple syrup

1 teaspoon vanilla

1/2 cup soymilk or ricemilk

juice and zest of 1 lemon

  1. Preheat the oven to 350°F. Oil and flour a 9-inch springform pan and set aside.
  2. Sift together the flour, baking soda, salt, cinnamon, and nutmeg into large mixing bowl. Add the carrots, nuts, and raisins, and mix well.
  3. In another large bowl, whisk together the oil, maple syrup, vanilla, soymilk, lemon juice, and zest. Add to the flour mixture and stir just until the ingredients are mixed. Do not overstir. Pour into the prepared pan.
  4. Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 15 minutes before removing the sides of the pan. Serve warm.

Lemon Glaze

This shiny glaze is the perfect crown for many cakes.

2/3 cup apple juice

1 tablespoon arrowroot powder

1/3 cup lemon juice

1 tablespoon rice syrup

1 tablespoon lemon zest

  1. Place the apple juice in a small saucepan, add the arrowroot, and stir to dissolve. Add the lemon juice and rice syrup, and bring to a boil while stirring constantly. Stir in lemon zest.
  2. Cool slightly before using.