Vegan Carrot Cake
Makes 16 slices (two 8-inch layers)
A spiced two-layer carrot cake with walnuts, made without eggs or dairy and finished with a vegan cream cheese frosting.
| prepPreheat oven to 355°F / 180°C | |||||
| prepGrease or line 2 x 8 inch / 20 cm round cake pans with parchment paper | |||||
| 375 g all-purpose flour, spooned and leveled | Whisk dry ingredients | Mix in wet, carrots & nuts | Divide into pans, bake 355°F / 180°C, 35-40 min | Cool completely in pans | Layer, frost & decorate cake |
| 190 g packed brown sugar | |||||
| 100 g granulated sugar | |||||
| 3 tsp baking powder | |||||
| 1/2 tsp baking soda | |||||
| 3 tsp ground cinnamon | |||||
| 1 tsp ground nutmeg | |||||
| 1/2 tsp ground ginger | |||||
| 1/2 tsp salt | |||||
| 300 g coarsely grated carrots (3-4 medium) | |||||
| 315 g dairy-free milk, room temperature | |||||
| 125 g neutral oil | |||||
| 120 g chopped walnuts (optional) | |||||
| 1 tbsp apple cider vinegar (optional) | |||||
| 1 tsp vanilla extract (for the cake) | |||||
| 115 g vegan block butter, room temperature | Beat butter until fluffy | Beat in powdered sugar | Beat in cream cheese & vanilla | Thicken with cornstarch, chill | |
| 400 g powdered sugar (more if needed) | |||||
| 240 g vegan cream cheese, room temperature | |||||
| 1 tsp vanilla extract (for the frosting) | |||||
| 20 g cornstarch (to thicken frosting) | |||||
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