Description
Indulge in a slice of pure bliss with this MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting. This delightful dessert is perfect for any occasion, from birthdays to casual afternoon treats. Packed with the warm flavors of cinnamon, ginger, and nutmeg, each bite is a celebration of sweetness and spice. The rich vegan cream cheese frosting adds an irresistible touch, ensuring that even non-vegan friends will be reaching for seconds. Plus, this cake can easily be made gluten-free by swapping out regular flour for a gluten-free blend.
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose or gluten-free flour
- 1 cup vegan butter
- 1 batch vegan cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with oil and parchment paper.
- Create vegan buttermilk by mixing dairy-free milk with apple cider vinegar; let sit for 5 minutes.
- In one bowl, whisk together flour, baking powder, baking soda, spices, and salt. In another bowl, mix melted vegan butter with sugars until smooth.
- Combine wet and dry ingredients alternately with the prepared buttermilk until just mixed; fold in grated carrots.
- Divide batter among prepared pans and bake for 28–30 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting with vegan cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg