Conscious, plant-based cooking and living

Vegan Carrot Cake w/ Cream Cheese Frosting

Vegan Carrot Cake w/ Cream Cheese Frosting

This sweet vegan carrot cake is moist, creamy, and super delicious. It’s the perfect treat to sneak in some vegetables and satisfy your sweet tooth at the same time, and non-vegans will love it too! And, not only is it incredibly tasty, this carrot cake is quick and easy too!

If you have any leftover frosting, it’s delicious on cookies as well!

Vegan Carrot Cake w/ Cream Cheese Frosting

Preheat your oven to 350° F, grease two 8 inch cake pans, and line the bottoms with parchment paper. In a large mixing bowl,  combine flour, baking powder, salt, cinnamon, and nutmeg. Now add in grated carrot and brown sugar, and stir until evenly combined.

In a small, separate bowl, prepare flax eggs or other vegan egg replacer, and allow to sit and thicken. Add oil, 1 tsp vanilla, and apple cider vinegar to your cake mixture, followed by your egg substitute, and stir to combine once again.

Vegan Carrot Cake w/ Cream Cheese Frosting

Divide your batter between the two cake pans evenly, flattening out the tops. Place into the oven, and bake for 30-35 minutes, or until a toothpick comes out clean.

Once they are finished baking, allow your cakes to cool completely before icing them.

Vegan Carrot Cake w/ Cream Cheese Frosting

In the meanwhile, prepare your frosting! Beat softened vegan margarine and vegan cream cheese (I used Wayfair) together until smooth. Add icing sugar and 2 tsp vanilla, and blend until creamy and smooth. Once your cakes have cooled off completely, remove them from their pans, and ice the top of one cake. Now place the second cake on top, and spread frosting around the top and sides of the cake. Now enjoy!

Vegan Carrot Cake w/ Cream Cheese Frosting

Vegan Carrot Cake w/ Cream Cheese Frosting

Vegan Carrot Cake w/ Cream Cheese Frosting

October 6, 2018
: 8
: 30 min
: 35 min
: 1 hr 5 min

This sweet vegan carrot cake is moist, creamy, and super delicious. It's the perfect treat to sneak in some vegetables and satisfy your sweet tooth at the same time, and non-vegans will love it too!

By:

Ingredients
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 9 oz grated carrots
  • 1 1/2 cups brown sugar
  • 2 flax eggs or vegan egg replacer
  • 1/2 cup olive or vegetable oil
  • 1 tsp + 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1/2 cup softened vegan margarine
  • 8 oz vegan cream cheese (I used Wayfair)
  • 4 cups icing sugar
Directions
  • Step 1 Preheat your oven to 350° F. Grease two 8 inch cake pans and line the bottoms with parchment.
  • Step 2 In a large mixing bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg. Then add grated carrot and brown sugar.
  • Step 3 Prepare your flax eggs or egg replacer, and allow to sit until it becomes gluey. While you wait, add oil, apple cider vinegar, and 1 tsp vanilla to your mixing bowl.
  • Step 4 Now add egg substitute, and stir until well combined.
  • Step 5 Divide your batter between the two cake pans, and place in the oven to bake for 30-35 minutes, or until a toothpick comes out clean.
  • Step 6 Once finished, allow the cakes to cool on a rack.
  • Step 7 While your cakes are cooling, begin preparing frosting.
  • Step 8 Beat softened vegan margarine and vegan cream cheese until well blended. Add 2 tsp vanilla, and icing sugar, and mix until creamy and smooth.
  • Step 9 Once cake is completely cooled off, spread frosting over the top of one layer before placing the other cake on top. Spread frosting over the top of the second layer, and around the sides of the cake, and enjoy!
Vegan Carrot Cake w/ Cream Cheese Frosting



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