Vegan Carrot Cake
This moist and flavorful vegan carrot cake is packed with wholesome ingredients and topped with a delightful cashew cream frosting, making it a perfect treat for any occasion.
Discover the joy of baking with this easy vegan carrot cake recipe, perfect for anyone looking to enjoy a delicious dessert without animal products.
This cake is not only delicious but also made with whole food plant-based ingredients that are nutritious and satisfying.
Whether you're celebrating a special occasion or just treating yourself, this recipe from vegancooking.recipes will surely impress your friends and family.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat flour can be substituted with almond flour for a gluten-free option. Soaking cashews for the frosting is essential for a creamy texture. You can add spices like ginger or allspice for extra flavor.
Tips & Notes
- •For a richer flavor, try adding a teaspoon of ground ginger.
- •Ensure your carrots are finely grated for even baking.
Recipe Variations
- •Add crushed pineapple for added moisture and sweetness.
- •Replace walnuts with pecans or omit nuts for a nut-free version.
Storage & Freezing
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The frosting can also be stored separately for up to a week.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free flour blend, ensuring it has a binding agent.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
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This moist and flavorful vegan carrot cake is packed with wholesome ingredients and topped with a delightful cashew cream frosting, making it a perfect treat for any occasion.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- 2
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
In another bowl, mix the maple syrup, applesauce, and vanilla extract until well combined.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5
Fold in the grated carrots, chopped walnuts, and raisins if using.
- 6
Divide the batter evenly between the prepared cake pans and smooth the tops.
- 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- 9
For the frosting, drain and rinse the soaked cashews, then blend them with lemon juice and maple syrup until smooth and creamy.
- 10
Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the other cake on top, and frost the top and sides of the cake.
- 11
Garnish with additional walnuts or grated carrots if desired. Slice and serve.
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