Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 2 cups shredded carrots
- 1 cup chopped pecans or 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
Directions:
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan with vegan butter or oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix together the applesauce, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the almond milk, shredded carrots, and chopped nuts (if using).
- Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and beat until fluffy.
- Once the cake has cooled, spread the frosting over the top. Serve and enjoy!
Note: If you prefer, you can also bake this cake in two 9-inch round cake pans and layer them with the frosting in between. Just adjust the baking time accordingly (around 25-30 minutes).
