02 03 ThinkZoeBoost: BADASS VEGAN CARROT CAKE 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

BADASS VEGAN CARROT CAKE

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Hello everyone! Hope everyone is having a lovely summer so far. Well, I don't know about you, but I been cravin' some good old fashioned crumby, gooey cake to just satiate my everlasting sweet tooth. This vegan carrot cake/loaf fulfilled every wish, and my dad who is not vegan, FREAKING LOVED IT! This recipe is vegan, soy free, & vegetable oil free! Note* - feel free to use Agave nectar in place of the cane sugar to make it sugar free. I hope you enjoy MY BADASS VEGAN CARROT CAKE (PERFECT FOR SUMMER!) 


THE SKILL SET (AKA the Ingredients)

Prep: 20 minutes/ Cook: 40 min

1 cup grated Organic carrots
1/4 cup Organic shredded coconut flakes (unsweetened)
2 Tbsp. coconut oil
1 tsp. vanilla extract
1 tsp. kosher salt
1 flax or chia egg (3 tablespoons water and 1 tablespoon chia or flaxseed)
1/4 cup sunflower seeds or walnuts (keep nuts out if you are sensitive)
1 1/4 cup spelt flour (or any healthy, or gluten flour you'd prefer)
1 tsp. baking powder
1 tsp. baking soda
1/2 cup Organic unsweetened applesauce
1/2 Unsweetened Vanilla Almond milk (or coconut milk)
1 Tbsp. Saigon cinnamon
2 Tbsp. coconut yogurt 

The Primpin', Preppin' and a-Baking 

Preheat your oven to 375 degrees, and spray a large baking dish with Grapeseed oil. Grate your carrots in a large bowl that will soon be comprised of your wet ingredients. Add your coconut oil, vanilla extract, applesauce, coconut yogurt, milk, flax egg in the bowl, and stir well with a spoon. In a separate large bowl, sift your dry ingredients: flour, baking soda, baking powder, cinnamon, kosher salt. Slowly fold your dry ingredients into your wet ingredients in small batches, usually four or five. Once well combined, add your coconut, walnuts, and sunflower seeds and mix well. Bake in 375 degrees oven for 35-40 minutes, or until a toothpick comes out clean.


ZOE QUICK TIP

Let the cake cool down on the kitchen table for 10 minutes. I had a really busy week ahead of me, and I wanted food to available on-the-go, so I cut the cake, after cooling, in large rectangles, to then take with me for snacks. I hope you enjoyed this recipe! More to come from the ThinkZoeBoost secret recipe stash on Monday. Hint- It will be soup-erb:)

Namaste,
Zoe

*If you enjoyed this post and others, make sure to go SUBSCIBE VIA EMAIL for the ThinkZoeBoost newsletter, and follow me on Twitter, Facebook, and Instagram to get the exclusive updates on the newest ThinkZoeBoost recipes, life-hacks, and inspiration! Thank you:)


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Thursday, July 23, 2015

BADASS VEGAN CARROT CAKE

Hello everyone! Hope everyone is having a lovely summer so far. Well, I don't know about you, but I been cravin' some good old fashioned crumby, gooey cake to just satiate my everlasting sweet tooth. This vegan carrot cake/loaf fulfilled every wish, and my dad who is not vegan, FREAKING LOVED IT! This recipe is vegan, soy free, & vegetable oil free! Note* - feel free to use Agave nectar in place of the cane sugar to make it sugar free. I hope you enjoy MY BADASS VEGAN CARROT CAKE (PERFECT FOR SUMMER!) 


THE SKILL SET (AKA the Ingredients)

Prep: 20 minutes/ Cook: 40 min

1 cup grated Organic carrots
1/4 cup Organic shredded coconut flakes (unsweetened)
2 Tbsp. coconut oil
1 tsp. vanilla extract
1 tsp. kosher salt
1 flax or chia egg (3 tablespoons water and 1 tablespoon chia or flaxseed)
1/4 cup sunflower seeds or walnuts (keep nuts out if you are sensitive)
1 1/4 cup spelt flour (or any healthy, or gluten flour you'd prefer)
1 tsp. baking powder
1 tsp. baking soda
1/2 cup Organic unsweetened applesauce
1/2 Unsweetened Vanilla Almond milk (or coconut milk)
1 Tbsp. Saigon cinnamon
2 Tbsp. coconut yogurt 

The Primpin', Preppin' and a-Baking 

Preheat your oven to 375 degrees, and spray a large baking dish with Grapeseed oil. Grate your carrots in a large bowl that will soon be comprised of your wet ingredients. Add your coconut oil, vanilla extract, applesauce, coconut yogurt, milk, flax egg in the bowl, and stir well with a spoon. In a separate large bowl, sift your dry ingredients: flour, baking soda, baking powder, cinnamon, kosher salt. Slowly fold your dry ingredients into your wet ingredients in small batches, usually four or five. Once well combined, add your coconut, walnuts, and sunflower seeds and mix well. Bake in 375 degrees oven for 35-40 minutes, or until a toothpick comes out clean.


ZOE QUICK TIP

Let the cake cool down on the kitchen table for 10 minutes. I had a really busy week ahead of me, and I wanted food to available on-the-go, so I cut the cake, after cooling, in large rectangles, to then take with me for snacks. I hope you enjoyed this recipe! More to come from the ThinkZoeBoost secret recipe stash on Monday. Hint- It will be soup-erb:)

Namaste,
Zoe

*If you enjoyed this post and others, make sure to go SUBSCIBE VIA EMAIL for the ThinkZoeBoost newsletter, and follow me on Twitter, Facebook, and Instagram to get the exclusive updates on the newest ThinkZoeBoost recipes, life-hacks, and inspiration! Thank you:)


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posted by Unknown @ Thursday, July 23, 2015   0 Comments

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