Description
A moist, spiced vegan carrot cake layered with tangy cream cheese frosting. Perfect for celebrations or a sweet treat.
Ingredients
Scale
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 3 teaspoons cinnamon
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- 2¼ cups shredded carrots, packed, about 6 carrots shredded
- 1½ cups plant-based milk, such as Bored Cow
- 1½ cups lightly-packed brown sugar
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- ½ cup chopped nuts, walnuts or pecans
- ¼ cup raisins
- 8 ounces plant-based cream cheese
- ¼ cup plant-based butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg in a large bowl.
- In a separate bowl combine shredded carrots, plant-based milk, brown sugar, oil, and vanilla; mix until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fold in chopped nuts and raisins if using.
- Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat plant-based cream cheese and softened butter until fluffy for the frosting.
- Gradually add powdered sugar, lemon juice, vanilla, and salt; beat until smooth and spreadable.
- Spread frosting on one cake layer, place the second layer on top, and frost the entire cake.
- Slice and serve.
Notes
For extra moisture, add ¼ cup applesauce to the batter. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan,carrot cake,dessert,baking