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Vegan Carrot Cake with Cream Cheese Frosting

Vegan Carrot Cake with Cream Cheese Frosting

Vegan Carrot Cake with Cream Cheese Frosting

This moist and flavorful Vegan Carrot Cake is perfect for any occasion! Made with fresh shredded carrots, warm spices, and topped with a luscious vegan cream cheese frosting, this plant-based treat is a crowd-pleaser. You can also customize it with optional nuts and raisins for added texture and richness.

Ingredients:

For the Carrot Cake:

  • 2 cups shredded carrots
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar or coconut sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup non-dairy milk (such as almond, soy, or oat milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the Vegan Cream Cheese Frosting:

  • 8 oz vegan cream cheese, softened
  • 1/4 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, mix the shredded carrots, applesauce, oil, non-dairy milk, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just incorporated. Be careful not to overmix. If desired, fold in the chopped nuts and raisins for added texture and flavor.
  • Evenly divide the batter between the prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Vegan Cream Cheese Frosting:

  • In a medium bowl, beat the softened vegan cream cheese and vegan butter together until smooth and creamy.
  • Gradually add in the powdered sugar and vanilla extract, mixing until well combined and fluffy.

3. Assemble the Cake:

  • Once the cake layers are fully cooled, place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
  • Place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake evenly.
  • Optional: Garnish the cake with extra chopped nuts or a sprinkle of shredded carrots for a decorative finish.

4. Serve:

  • Slice and enjoy your delicious Vegan Carrot Cake! Store any leftovers in the fridge for up to 5 days.

Nutrition Information (Per Serving, Based on 12 Servings):

  • Calories: 350
  • Total Fat: 18g
    • Saturated Fat: 6g
  • Carbohydrates: 45g
    • Fiber: 2g
    • Sugar: 28g
  • Protein: 3g
  • Sodium: 240mg
  • Cholesterol: 0mg

Note: Nutrition values are estimates and will vary depending on the exact ingredients and brands used. Optional add-ins like nuts or raisins will affect the final nutrition content.

This Vegan Carrot Cake is not only delicious but also packed with wholesome ingredients like fresh carrots and unsweetened applesauce. Whether you’re celebrating a special event or just craving a sweet treat, this cake will hit the spot!