Easy Vegan Carrot Cake (Print Version)
# Ingredients:
→ Cake Layers
01 -
9 oz Carrots, shredded and peeled (around 2 ¼ cups)
02 -
½ teaspoon Kosher Salt
03 -
1 Cup Non-Dairy Milk
04 -
½ teaspoon Baking Soda
05 -
1 ½ teaspoon Ground Ginger
06 -
2 teaspoon White Vinegar
07 -
2 ¼ Cups All-Purpose Flour
08 -
2 ¼ teaspoon Ground Cinnamon
09 -
2 teaspoon Vanilla Extract
10 -
1 ½ Cups Light Brown Sugar, packed tightly
11 -
¼ teaspoon Ground Cloves
12 -
1 ½ teaspoon Baking Powder
13 -
½ Cup Canola Oil
→ Creamy Frosting
14 -
¼ teaspoon Vanilla Extract
15 -
4 Cups Powdered Sugar, sifted
16 -
8 Ounces Non-Dairy Cream Cheese, softened
17 -
8 tablespoon Non-Dairy Butter, softened
# Instructions:
01 -
Heat oven to 350°F. Line the bottom of two 8-inch round pans with parchment and grease them lightly.
02 -
In a medium bowl, stir together the flour, salt, baking soda, baking powder, and spices until fully combined.
03 -
In a big bowl, mix together the brown sugar, milk, vinegar, oil, and vanilla. Toss the shredded carrots in and mix well.
04 -
Stir dry ingredients into the wet mixture. Evenly pour batter into the two pans (about 22 oz per pan). Bake for 28-30 minutes or until a toothpick slides out clean.
05 -
Use a mixer to beat non-dairy butter until creamy, then add the cream cheese. Slowly beat in powdered sugar and vanilla. Let it chill for an hour.
06 -
Spread frosting between the layers and all over the cake. Chill it in the fridge until you’re ready to serve (take out 30 minutes early).
# Notes:
01 -
Don’t frost unless cakes are totally cool.
02 -
Frosting needs to set in the fridge for at least an hour.
03 -
Bring the cake to room temperature about 30 minutes before eating.