Today is a big day, my friends!

Finally, without superfluous modesty, I can present my ideal, magnificent, best carrot cake in the world.

Believe me, I know what I’m talking about! I’ve spent a lot of time and energy on this creation which is why this recipe seems even more impressive to me.

I’m proud and happy!

Even though this cake appeared in my book of recipes only recently, I can’t count the times I had already made it.

It has been tested on many holidays and picnics, tasted by vegans and non-vegans, children and adults, Russians and foreigners.

Every time – 100% success!

Not one among them ever guessed that this pie is purely vegan, because it’s so delicious!

The cake is very easy to cook – anyone can do it.

There is almost no flour in it. For the base, I use oats, nuts, and coconut flakes.

Gentle, airy, slightly moist, juicy, moderately sweet, with a fantastic cream that is hard to resist.

The aroma is exquisite – it smells very appetizing! Mmm … This is, no doubt, my favorite cake of all the creations presented here! I warn you: it will be difficult to stop with one piece of this beautiful and tasty cake. Keep yourself in check! Or don’t?

Hee-hee.

Ready? Set? Let’s go cooking!

We will need: (1 average cake)

For the Cake

1 cup (250 ml.) oats

3/4 cup walnuts

2/3 cup coconut flakes

1/2 cup whole wheat flour

1/2 tsp. baking powder

1/4 tsp. soda

3/4 cup brown sugar

1 1/2 cups grated carrots (about 1.5 – 2 large carrots)

1/2 – 1 Tbsp. cinnamon

1/4 tsp. dry ginger

1/4 tsp. nutmeg

1/4 tsp. ground cloves (optional)

1/4 cup of any vegetable oil  (I use canola oil.)

3/4 cup of orange juice

1 tsp. apple cider vinegar

Coconut oil for the cake tin (optional)

For cream

8 oz. (230 g or one package) of vegan or regular cream cheese

4 Tbsp. agave syrup or honey without a strong aroma

2 Tbsp. of lemon juice

Preheat the oven to 165C / 325F.

Grind nuts, coconut flakes, oats.

Add flour.

Add sugar.

Add soda and spices.

Grate the carrots. Add to the dry mix and gently stir.

Mix the liquid ingredients and pour into the dry mix.

Oil the baking pan (18 cm, 7-8 inch) with coconut (for a more pleasant aroma) or vegetable oil and pour in the dough. Put it in the oven.

Take it out when a toothpick inserted near the center comes out dry, approximately 40 minutes. The cake should rise. Cool it and remove it from the pan.

Mix everything for the cream. Apply it only when the cake has completely cooled down. I repeat, when the cake is cold. Listen to my advice. If you apply the cream to a warm cake it will just melt off. By the way, you can replace this cream with the cream from my raw carrot cake recipe.

Done!

Very nice, very tasty, very healthy!

It couldn’t be better!

Delicious carrot cake right before your eyes!

Bon appétit!

Have a wonderful day!