Vegan Carrot Cake with Cream Cheese Frosting
I absolutely adore this vegan carrot cake because it's so incredibly moist and tender, thanks to the grated carrots and plant-based ingredients. The aroma of warm spices fills your kitchen as it bakes, making it impossible to resist. The cream cheese frosting is tangy and rich, perfectly complementing the sweet cake beneath. Every bite is a nostalgic treat that even non-vegans will rave about.
Ingredients
- ☐ all-purpose flour — 2 cups, sifted
- ☐ granulated sugar — 1 3/4 cups
- ☐ baking soda — 2 teaspoons
- ☐ baking powder — 1 1/2 teaspoons
- ☐ ground cinnamon — 1 1/2 teaspoons
- ☐ ground nutmeg — 1/2 teaspoon
- ☐ salt — 1/2 teaspoon
- ☐ carrots — 3 cups, finely grated
- ☐ walnuts — 1 cup, chopped, toasted
- ☐ unsweetened applesauce — 1 cup
- ☐ vegetable oil — 3/4 cup
- ☐ vanilla extract — 2 teaspoons
- ☐ plant milk — 1/2 cup
- ☐ vegan cream cheese — 8 ounces, softened
- ☐ vegan butter — 1/2 cup, softened
- ☐ powdered sugar — 3 cups, sifted
- ☐ lemon juice — 1 tablespoon
Nutrition Facts
Per serving · 12 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the sifted flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
Add the grated carrots, toasted walnuts, applesauce, vegetable oil, vanilla extract, and plant milk to the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium bowl, beat together the softened vegan cream cheese and vegan butter until smooth and creamy.
Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to high and beat for 2-3 minutes until light and fluffy.
Mix in the lemon juice and beat for another minute until well incorporated. If the frosting is too thick, add a tablespoon of plant milk.
Once the cakes are completely cool, place one layer on a serving plate and spread about 1 cup of frosting evenly over the top.
Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with additional walnuts or carrot shavings if desired. Refrigerate for at least 1 hour before serving for best results.
Recipe notes
For best results, use room temperature ingredients when making the frosting. This cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal flavor and texture.
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