When I first created this amazing Glazed Vegan Carrot Cake, my husband couldn’t stop talking about it. He said that absolutely anyone–plant-based or not–that tried it would agree that it’s fabulous.
Incredibly moist and packed with grated carrots, this secretly healthier version of carrot cake guarantees you will never miss the extra calories. Made with banana, raisins, whole grain flour, and apple sauce there’s just something charmingly delectable about this culinary masterpiece.
No one will ever guess that it’s completely free of oil, dairy, and eggs making it a heart-healthy option that won’t clog arteries.
Glazed Vegan Carrot Cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
The glaze was the trickiest part to figure out but, in the end, I came up with an easy and delicious version. It calls for a combination of tofu, allspice, cinnamon, and vanilla. No cooking is required, only a blender. For those avoiding soy, you might try using cashews as a substitute for tofu.
Not that long ago, I took it to my mother’s house for Sunday dessert with family, and they all loved it!