Ingredients
1 bowl Vegan Carrot Cake
2 1/2 cups all purpose flour
1 cup brown sugar
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 cup canola oil
1 cup applesauce(if you don’t have any applesauce but have apples. Chopped apples and put in microwave for 3mins and mashed…applesauce 😊
3/4 cup almond milk
1 tablespoon pure vanilla extract
3 cups grated carrots
1 cup chopped walnuts, optional
1/2 cup golden raisins(soak raisins in hot water for 5 to 10mins), optional
1/4 cup of butter
Pan of water
1 Recipe Vegan Cream Cheese Frosting
(See Recipe Below)
1/2 cup vegan butter, slightly softened to room temperature, (8 tablespoons)
14 to 15 ounces vegan cream cheese(I use Violife cream cheese, it is the closest to non-vegan cream cheese in taste and texture).
2 tbsp of arrow root powder (this helps thicken the frosting)
1 teaspoon pure vanilla extract
3 cups powdered sugar, more if needed
Instructions:
Preheat the oven to 350 degrees F, put a full pan of water in the oven(this will make your cake moist) and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
In a large bowl, add all the dry ingredients and whisk well.
Pour in the melted butter, plus 1/4 c of butter , applesauce, almond milk and vanilla and mix until combined with a large spoon. Now fold in the grated carrots, drain water from raisins and add batter and add walnuts. Do not over mix, mix until combined.
Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven, and allow to cool for about 20 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.
Once cooled completely, spread on cake vegan cream cheese frosting
Frosting recipe
1/2 cup vegan butter, slightly softened to room temperature, (8 tablespoons)
15 ounces vegan cream cheese
2 teaspoon pure vanilla extract
3 cups powdered sugar, more if needed
