Vegan Carrot Cake is a delicious and flavorful treat for dessert lovers. Filled with natural sweetness from carrots, your taste buds will thank you. Gather your ingredients, follow our simple instructions given below and enjoy the taste of this delectable vegan carrot cake.
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened almond milk
2 cups grated carrots
1/2 cup chopped walnuts (optional)
For the vegan cream cheese frosting:
1/2 cup vegan butter, softened
8 oz vegan cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate large bowl, whisk together the oil, applesauce, sugar, vanilla extract, and almond milk until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots and chopped walnuts (if using).
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, make the vegan cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese together until smooth.
Add the powdered sugar and vanilla extract and beat until creamy.
Once the cake has cooled, spread the frosting on top of the cake.
Serve and enjoy!
Note: You can also make this recipe into cupcakes by dividing the batter among 12 muffin cups and baking for 18-20 minutes
