Vegan Carrot Cake
3 hrs 15 minMakes 16 squares
A dense, moist vegan carrot cake with warm spices, topped with creamy vegan cream cheese frosting.
| prepPreheat oven to 340°F / 170°C | ||||
| prepButter sides of cake pan and line bottom with parchment paper | ||||
| 240 g all-purpose flour | Whisk dry ingredients until combined | Pour into pan, bake 340°F / 170°C, 45–55 min | Cool in pan 15 min, then on rack 2–3 hrs | Spread frosting on cooled cake |
| 200 g brown sugar | ||||
| 3 teaspoons cinnamon | ||||
| ¼ teaspoon nutmeg | ||||
| ¼ teaspoon all spice (optional) | ||||
| 1 tablespoon baking powder | ||||
| ½ teaspoon baking soda | ||||
| ⅛ teaspoon salt | ||||
| 180 ml almond milk | Stir in wet ingredients, barely combined | |||
| 80 ml olive oil | ||||
| 2 teaspoons vanilla extract | ||||
| 1 inch ginger, grated | ||||
| 250 g carrots, finely grated | Fold in carrots, walnuts & raisins | |||
| 90 g walnuts, chopped | ||||
| 75 g raisins | ||||
| 55 g vegan butter, softened | Whisk vegan butter until creamy | Beat in cream cheese & powdered sugar | ||
| 1 lemon, grated zest | ||||
| 1 teaspoon vanilla extract | ||||
| 115 g vegan cream cheese | ||||
| 120 g powdered sugar | ||||
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