I was requested to make a vegan carrot cake recipe, so here it is! It's a two-layer, 6-inch cake that is a one-bowl recipe.
You can add shredded coconut or walnuts into the carrot cake batter for some added texture. Raisins and pineapples also taste great in carrot cake.
Make sure to only use freshly grated carrots. I found that pre-shredded carrots are hard to cut, resulting in large chunks of carrots.
When you add the pre-shredded carrots into the cake and bake it, the carrots are still crunchy. It's just not as pleasant.
This easy vegan carrot cake is moist and decadent, it's guaranteed to leave you craving for more!
|Level:👩🏽🍳|Time: 2 hours|Serves: 6|
1 1/2 cups all-purpose flour
3/4 cups granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup almond milk
1/4 cup vegetable oil
2 teaspoons apple cider vinegar
1 1/2 cups grated carrots
1 cup vegan butter, softened
8oz vegan cream cheese, softened
6 1/2 cups powdered sugar, sifted
Food coloring, optional
Preheat your oven to 375 degrees F, and line two 6-inch cake pans with oil* and parchment paper. In a large bowl, mix all your cake ingredients. Divide evenly among your two cake pans and bake for 30 minutes. Set aside on a wire rack to cool.
While your cake is cooling, beat the butter and cream cheese until combine. Slowly add the powdered sugar, and your frosting is ready!
Frost onto your cake and finish by swirling the top for decoration.
- The Bored Baker
*I found that coconut oil is great.