Frosted Vegan Carrot Cake
- Carrot Cake
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 tablespoon egg replacer
- 1 cup light brown sugar
- 1/2 cup canola oil
- 1/2 cup almond milk
- 1/2 cup unsweetened applesauce
- 1/3 pound carrots, finely grated (about 1 1/2 cups)
- 1/2 cup walnuts or pecans, chopped
- 1/2 cup seedless raisins
- Frosting
- 1/2 cup (1 stick) non-hydrogenated margarine or vegan butter-substitute, room temperature
- 1 pound soy cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°F.
Line the bottoms of two (9-inch) round cake pans with parchment paper-rounds and lightly oil; set aside.
For the cake, put flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and egg replacer into a mixing bowl and whisk together to blend.
Put sugar in a separate large mixing bowl and whisk in oil, almond milk and applesauce.
When fully combined, add almond milk mixture to flour mixture and mix just until smooth.
Stir in carrots, walnuts and raisins, then divide batter evenly between the prepared cake pans.
Bake until golden brown and the center springs back gently when pressed, about 25 minutes.
Remove from oven and transfer to racks to let cool completely.
Meanwhile, make the frosting. Beat margarine in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add cream cheese and mix until thoroughly blended and smooth, scraping down the sides of the bowls, as needed.
Slowly add sugar and vanilla and mix until blended.
Increase mixer speed slightly and continue mixing for 2 to 3 minutes, until light and fluffy. Cover and set aside until ready to use.
Loosen the cake layers from the pans and remove the parchment paper.
Place a one layer, bottom side up, on a cake plate or pedestal.
Spoon about 1 cup of the frosting onto the top and spread it evenly.
Place the second cake layer, bottom side down, on top of the first, and frost the top and sides with remaining frosting.
Cover and chill until ready to serve or set aside to let set for 30 minutes, then cut into slices and serve.
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- Carrot Cake
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 tablespoon egg replacer
- 1 cup light brown sugar
- 1/2 cup canola oil
- 1/2 cup almond milk
- 1/2 cup unsweetened applesauce
- 1/3 pound carrots, finely grated (about 1 1/2 cups)
- 1/2 cup walnuts or pecans, chopped
- 1/2 cup seedless raisins
- Frosting
- 1/2 cup (1 stick) non-hydrogenated margarine or vegan butter-substitute, room temperature
- 1 pound soy cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract