Ingredients:
For the Cake:
- 2 cups all-purpose flour (or use a gluten-free flour blend)
- 1 1/2 cups grated carrots (about 3-4 medium carrots)
- 1 cup granulated sugar (or coconut sugar)
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup unsweetened almond milk (or your preferred plant-based milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup crushed pineapple, drained (canned or fresh)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese (such as Tofutti or Daiya)
- 1/4 cup vegan butter (such as Earth Balance)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of one orange (optional)
- Chopped nuts, shredded coconut, or additional grated carrots for decoration (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. Prepare the Wet Ingredients:
- In another mixing bowl, combine the grated carrots, applesauce, vegetable oil, almond milk, and vanilla extract. Mix well.
4. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the crushed pineapple, chopped nuts (if using), and raisins (if using).
5. Bake the Cake:
- Divide the cake batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
6. Prepare the Vegan Cream Cheese Frosting:
- In a mixing bowl, beat the vegan cream cheese and vegan butter until creamy and well combined.
- Gradually add the powdered sugar and continue to beat until the frosting is smooth and fluffy.
- Stir in the vanilla extract and orange zest (if using).
7. Assemble the Cake:
- Once the cake layers are completely cool, spread a layer of vegan cream cheese frosting on top of one cake layer.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- Decorate with chopped nuts, shredded coconut, or additional grated carrots if desired.
8. Slice and Serve:
- Slice and serve your delicious Vegan Carrot Cake. Enjoy!
