Vegan Carrot Cake
Ingredients
The cake
-
2 ¼
cups
all-purpose flour
-
2
teaspoons
baking soda
-
2
teaspoons
baking powder
-
1
teaspoon
sea salt
-
½
tablespoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground cloves
-
1
cup
solid refined coconut oil
-
1 ½
cups
brown sugar
-
1
cup
unsweetened applesauce
-
2
teaspoons
vanilla extract
-
3
cups
finely grated carrots
-
1
cup
chopped walnuts
The frosting
-
8
ounces
vegan cream cheese
-
½
cup
vegan butter
-
1
teaspoon
vanilla extract
-
1
pinch
salt
-
¼
cup
cornstarch
-
3-4
cups
powdered sugar
-
1
cup
chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (180°C) and prepare two 9-inch cake pans.
- In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
- Melt the coconut oil and mix it with the sugar, applesauce, and vanilla until smooth.
- Combine the wet and dry mixtures, then fold in the grated carrots and walnuts.
- Divide the batter between the prepared pans and bake for about 35 minutes.
- Cool the cakes in the pans for 20 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the vegan butter and cream cheese until smooth, then add vanilla, salt, cornstarch, and powdered sugar gradually.
- Chill the frosting for at least 15 minutes before using.
- Assemble the cake by frosting between the layers and on top and sides, then garnish with walnuts if desired.
Nutrition Facts (estimated)
Servings
16 servings
Calories
549
Total fat
32g
Total carbohydrates
66g
Total protein
5g
Sodium
460mg
Cholesterol
0mg
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