Recipe: Vegan Carrot Cake with Vegan Cream Cheese Frosting



This Vegan Carrot Cake is moist, perfectly spiced, and can be made 100% organic with fresh ingredients such as grated carrots.


Iced with a Vegan Cream Cheese Frosting and covered in chopped walnuts, this cake is perfect for any occasion, and sure to satisfy anyone's sweet tooth.


FOR THE VEGAN CARROT CAKE ~


INGREDIENTS

  • 2 cups all purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp nutmeg

  • 2 and 1/2 cups of grated carrots

  • 1 and 1/2 cups of brown sugar

  • 2 flax eggs ( 2 Tbsp of ground flaxseed meal with 6 tbsp of water)

  • 1/2 cup extra virgin olive oil or grape seed oil

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar

  • 1 cup chopped walnuts (plus more for topping decoration)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (180 degrees celsius)

  2. Grease two 7-inch cake pans and line the bottoms with parchment paper

  3. Sift the flour, baking powder, baking soda salt, cinnamon and nutmeg into a large mixing bowl

  4. Add the grated carrot and the brown sugar

  5. Make the flax eggs by mixing the 2 tbsp flaxseed meal with 6 tbsp of water and let it rest for a minute.

  6. Add the oil, vanilla, and apple cider vinegar to the mixing bowl

  7. Add the flax eggs

  8. Mix everything thoroughly , at first it might be dry but mix it slowly as the carrots will slowly release water. If the batter is still dry let it sit for a couple of minutes, and if it's still dry then you can add a splash of non-dairy milk.

  9. Next add chopped walnuts.

  10. Pour batter into the two cake pans evenly

  11. Place into the oven and bake for 30 minutes or use a toothpick to check and see if it comes out clean

  12. Allow the cakes to cool completely, preferably on a cooling rack but if you don't have one it's okay.

FOR THE VEGAN CREAM CHEESE FROSTING ~


INGREDIENTS

  • 1 container vegan Tofutti Cream Cheese 8 oz.

  • 1/4 cup vegan butter

  • 4 cups powdered sugar

  • 1/2 tsp vanilla extract

INSTRUCTIONS

  1. Place the cream cheese, vegan butter, and vanilla extract in a stand mixer, you can also use a hand mixer with a large mixing bowl

  2. Sift in the powdered sugar

  3. Start at a slow speed and gradually increase speed until the frosting is thick and smooth

  4. Place the bowl of frosting in the fridge to firm up before using.

FOR FROSTING THE CAKE~

  1. Once the cakes are completely cool and the frosting has firmed, level out the cakes so that they have flat tops and bottoms.

  2. Place the first cake on a plate and frost the entire thing

  3. Place the second cake on top and frost the entire thing.

  4. Decorate with walnuts however you'd like and enjoy!

  5. Can be stored at room temperature in an air-tight container for a couple days.