I baked this vegan carrot cake for my mom’s birthday last weekend. The grated carrots and cinnamon made the kitchen smell warm, and she said it was better than the dairy version she grew up with.
Delicious Vegan Carrot Cake Recipe
This carrot cake is made with wholesome ingredients and features a light texture that melts in your mouth. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup unsweetened applesauce
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil, applesauce, grated carrots, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chopped nuts and raisins.
- Pour into Pans: Divide the batter evenly between the prepared baking pans.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: While the cakes are cooling, prepare the creamy dairy-free frosting by mixing together 1 cup of dairy-free cream cheese and 1/4 cup of powdered sugar until smooth and fluffy.
- Frost the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8 slices
- Calories: 320kcal
- Fat: 14g
- Protein: 3g
- Carbohydrates: 46g
I store the cake in an airtight container in the fridge for up to four days. The frosting firms up when chilled, so I let slices sit out for ten minutes before serving.
