Description
Fluffy and full of flavor, this carrot cake is made without eggs or dairy and features a tangy vegan cream cheese frosting for the ultimate plant-based dessert.
Ingredients
Cake:
2½ cups all-purpose flour
1 cup brown sugar
1 cup white sugar
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 tsp salt
½ cup canola oil
1 cup applesauce
¾ cup almond milk
1 tbsp pure vanilla extract
3 cups grated carrots (about 3 large carrots)
1 cup chopped walnuts (optional)
½ cup raisins (optional)
Frosting:
Vegan cream cheese frosting (store-bought or homemade: vegan cream cheese, powdered sugar, vanilla extract)
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Add oil, applesauce, almond milk, and vanilla to the dry ingredients. Mix until just combined.
Fold in grated carrots, and optional walnuts and raisins.
Divide the batter evenly into the prepared pans.
Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 20 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost with vegan cream cheese frosting.
Notes
For added texture and flavor, mix in shredded coconut or crushed pineapple.
Use gluten-free all-purpose flour for a gluten-free version.
Substitute oil with additional applesauce or mashed banana for an oil-free option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
