Vegan Carrot Cake (& Frosting). Add the grated carrot and the brown sugar. This super easy vegan carrot cake is made with cinnamon applesauce to keep it nice and moist, which means that you don't need an egg-replacer or an egg substitute at all. While this does keep it simple and makes it virtually foolproof (and a great vegan cake recipe for new vegans or anyone new to baking to try), it also means that this carrot cake isn't super light and fluffy.
My friend who is vegan said this was the best carrot cake she ever had. For the cream cheese, I used the recipe from Minimalist Baker's Raw Vegan carrot cake recipe. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside. You can cook Vegan Carrot Cake (& Frosting) using 22 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vegan Carrot Cake (& Frosting)
- It’s of Cake:.
- You need 2 1/4 cups of flour (Half spelt, half all-purpose flour).
- You need 3 tsp of baking powder.
- It’s 1 tsp of baking soda.
- It’s 3 tsp of cinnamon.
- Prepare 1/2 tsp of nutmeg.
- It’s 1 tsp of salt.
- It’s 1/2 cup of applesauce.
- Prepare 1 cup of almond milk.
- It’s 2 tsp of vanilla.
- Prepare 1 cup of cane sugar.
- You need 1/2 cup of (melted) coconut or canola oil.
- It’s 2 cups of grated carrots, medium-packed.
- You need of Frosting:.
- You need 1/2 cup of raw macadamia nuts (soaked, drained, and rinsed).
- It’s 1/2 cup of raw cashews (soaked, drained, and rinsed).
- It’s 1/4 cup of almond milk.
- It’s 1/4 cup of maple syrup.
- Prepare 2 tbsp of coconut oil.
- It’s 1 tsp of vanilla.
- You need 2 tsp of fresh lemon juice.
- You need 1/2 tsp of salt.
This vegan carrot cake recipe is a riff on my mom's traditional recipe. That cake is Jack's all-time favorite dessert, so she makes it whenever she comes to visit. Then, I make it again for Jack's birthday. This year, instead of making her recipe as written, I adapted it to make a vegan carrot cake instead!
Vegan Carrot Cake (& Frosting) instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking pan..
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt..
- In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil..
- Mix the dry ingredients into the bowl with the wet ingredients..
- Fold in the carrots and stir until just combined..
- Bake for 30 to 40 minutes until a toothpick comes out clean. Let cake cool completely before frosting..
- Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of milk if necessary to get your blade moving..
- Chill frosting for at least 30 minutes before spreading on the cake..
- Store frosted cake in the fridge..
Making a traditional carrot cake egg-free and dairy-free is relatively straightforward. Unlike with eggless vegan white cake, where replacing the structure from eggs is important, carrot cakes are more forgiving. Simply removing the eggs and adding some extra leavening does the trick. Sift flour into a large mixing bowl and then whisk in baking powder, baking soda, cinnamon, nutmeg, and salt. Combine soy milk and apple cider vinegar in a medium mixing bowl.
