Vegan Carrot Cake

So I’ve been making this vegan carrot cake on Easter for almost 5 years. It’s really simple, but most importantly delicious.

I upped my game this year and made it look super fancy by piping the buttercream icing on top instead of just spreading it on. Which in all honesty wasn’t that much harder to do.

This cake is moist, slightly sweet and the icing…omg! Every time I make it I worry that the icing won’t be good and every time I’m wrong.

I chose to make this in two round 9″ cake pans. But you could do a number of things with it, like try 7″ pans or even a bundt pan (just know this will most likely change the cook time).

Traditionally we see walnuts added to carrot cake, you will notice I left that out of mine. If you’re a fan just add in 1 cup chopped walnuts. Ok enough about how good I think it is, let’s get started so you can see for yourself!

ingredients

2 cups Flour (could also sub gluten free 1:1 flour to make this gluten free!)

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 tsp Cinnamon

1 tsp Nutmeg

2 1/3 cups Grated Carrot

1 1/2 cups Coconut Sugar (Brown Sugar works great too)

2 tbsp Ground Flax Seeds soaked in 6 tbsp Water (these are called flax eggs, if you’re not vegan you can use 2 Eggs)

1/2 cup Liquid Coconut Oil (EVOO will also work)

1/4 tsp Vanilla Bean Powder or 1 tsp Vanilla Extract

1 tbsp Apple Cider Vinegar

1 cup Chopped Walnuts (optional)

instructions

Preheat oven to 350℉

Grease two 9″ cake pans (or your choice from above) and line the bottom with parchment paper.

Combine flour, baking powder, baking soda, salt, vanilla bean powder, cinnamon and nutmeg into a large mixing bowl.

Add carrot and sugar to the mixture.

Create a well in the center and add the coconut oil, apple cider, flax eggs and mix well to combine.

If the batter seems too thick allow it to sit so the carrots can release more water. I find that adding a 1/4 cup (or less) of almond milk if it’s still too dry works perfectly.

Add the batter evenly to the prepared pans and place in the oven for 30 minutes or until you can insert a toothpick and it comes out clean.

While the cakes cool, prepare the icing.

icing ingredients

8oz Vegan Cream Cheese (room temperature)

6 tbsp Vegan Butter (room temperature)

4 cups Powdered Sugar

1/4 tsp Vanilla Bean Powder or 1 tsp Vanilla Extract

icing instructions

Mix the butter and cream cheese in a stand mixer until combined, stopping to scrape the sides of the bowl.

Add in powdered sugar 1 cup at a time while mixing on low. Stopping between each cup to scrape down the sides of the bowl.

Once combined whip for 1 minute on high until well combined and smooth.

Chill in the refridgerator to allow it to set up before spreading or piping it onto your cake.

Enjoy!

XOXO, Amanda

***Recipe adapted from lovingitvegan.com***