You can find more of my recipes at occasionallyeggs.com. This is a vegan, healthy, and whole grain version of classic carrot cake. It's low fat and made with spelt and kamut flour. The icing is a coconut cream studded with maple roasted pecans. The kamut flour adds a lovely buttery depth of flavour without using any butter. This was my birthday cake this year, and it went over really well with family. —Alexandra | Occasionally Eggs
Heat the oven to 350F and grease two 8-inch round baking pans.
Sift the spelt flour, kamut flour, ground flax, cinnamon, nutmeg, baking powder, baking soda, and salt into a large bowl.
In a smaller bowl, combine the maple syrup, grape seed oil, almond milk, applesauce, vanilla, and apple cider vinegar.
Add the wet ingredients to the dry and mix until just combined. Fold in the shredded carrots. Pour into the prepared pans and bake for 25-30 minutes at 350F. I baked mine for 25 minutes and they were perfect, so keep a close eye when you get around that time. Cool completely before icing.
Roasted pecans and icing
Dry roast the pecans in a pan over medium heat until fragrant, about five minutes. Remove from heat and immediately add the 3 tablespoons maple syrup and cinnamon. Cool completely.
For the icing, refrigerate the coconut milk upside down overnight and then scoop out the solid part and place in a large, cold bowl. Keep the watery bit for smoothies, curry, or baking. Add the maple syrup and vanilla and mix at a high speed until a fairly loose whipped cream forms. This'll take several minutes.
To assemble, cut the two cakes in half. Layer with the whipped cream, making sure that you leave enough for the top of the cake. Press the pecans into the top in whatever pattern you'd like, and into the sides if you want to. Serve cold. Store covered in the refrigerator. It will keep well for several days.