Vegan Carrot Cake

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:

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan with vegan butter or oil.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, mix together the applesauce, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the almond milk, shredded carrots, and chopped nuts (if using).
6. 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.
7. While the cake is baking, make the cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese until smooth.
8. Add the powdered sugar and vanilla extract, and beat until fluffy.
9. 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).