Drool-Worthy Salted Caramel + Berry Carrot Cake

Carrots! I adore them with a passion, so I simply had to whip together this super easy and immensely decadent cake.

I’m also short on time so this cake is the perfect treat to serve up if you’re dashing about.

vegan caramel carrot cake

I must take a moment to swoon about the frosting though, because YUM. I could totally eat that by itself as a pudding – the bit of salt and the tahini just give it this really smooth and layered edge so that everything isn’t just brimming with sweetness. One can even add some sea salt to the syrup as well. The cake itself isn’t that sweet – don’t be tempted to go overboard when tasting the batter because with all the fruit, frosting and syrup you’re pretty sorted on sweetness.

vegan caramel carrot cake

 

Ingredients

Cake (serves 4 – 8):

  • 2 c grated carrots
  • 1/2 cup berries
  • 1/2 + 1/8 cup buckwheat flour
  • 1/4 cup rice bran (or oat bran, check to see if GF)
  • 1/4 cup almond flour
  • 1 TBSP flax powder
  • 3 – 4 TBSP liquid sweetener
  • 1 TBSP vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg

vegan caramel carrot cake

Frosting:

  • 5 c peeled + steamed sweet potato, measured then mashed
  • 1 TBSP tahini
  • 1 TBSP vanilla essence/extract
  • 1 TBSP caramel extract
  • 1/4 cup powdered sugar of choice
  • 1/8 + 1 TBSP non-dairy milk
  • big pinch salt

vegan caramel carrot cake

Sweet filling and top drizzle:

  • 1/2 cup raspberries
  • 1/4 cup crushed cashews
  • 1/4 cup raisins
  • 1 TBSP sunflower seeds
  • 1/4 cup sugar
  • 1/4 cup water/berry tea
  • 1 TBSP vanilla extract
  • 1 tsp ginger
  • big splash cinnamon

Preparation

Healthiest Vegan Recipes

In a food processor, blend down your grated carrots, then add the berries and the rest of the cake ingredients until mixed – it should form a type of ball in the processor.

Pour into a 20cm long lined loaf pan and chill in the freezer for 1/2 hour while you make the frosting.

Blend your frosting until smooth and chill. Add more soy milk if necessary, but don’t make it too mushy.

Meanwhile, in a small non-stick pot bring your sugar, tea and vanilla to the boil for 5 minutes until your syrup is thick, stirring regularly.

Remove the cake, slice it carefully in half down the middle.

Slather half the frosting on top of the bottom layer. Squash 1/4 cup of raspberries evenly and sprinkle some of your cashews.

Drizzle half your sticky sauce and stack the other layer of cake on top.

Frost the top, squash down the rest of the berries, sprinkle your nuts and raisins.

Drizzle the rest of the sticky sauce.

Chill for 15 minutes before slicing – I would suggest 8 pieces if possible, because it is super decadent.

Keep chilled or heat up with 1-ingredient ice-cream (AKA frozen bananas) for some ridiculousness.

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