Carrot Cake with Cream Cheese Frosting
A delish recipe for a carrot cake that’s simple to make! A yummy dairy-free cream cheese frosting is topped with this lightly spiced cake.
Course: Dessert
Cuisine: Dairy-Free, gluten-free, vegan.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
For the cake:
2 cups of gluten-free flour blend OR white spelt flour if you are not gluten-free
1 teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt
1¼ teaspoon of cinnamon
⅓ teaspoon of ginger
½ cup of organic cane sugar
½ cup of light brown sugar
⅓ cup of organic canola oil
3 Tablespoons of unsweetened applesauce
1 cup of grated carrots
1 1/2 teaspoons of vanilla extract
1 teaspoon of apple cider vinegar
1/2 cup of water
For the frosting:
2 cups of powdered sugar
4 ounces of Daiya brand vegan cream cheese softened
4 Tablespoons of buttery spread softened
Instructions
1. To 350 degrees preheat the oven. Grease an 8 or 9 inch round cake pan and line the bottom of the pan using a circle of parchment paper.
2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger together in a big bowl To coat, add the shredded carrots and toss. Make a well with dry ingredients in the middle.
3. Add the sugar, canola oil, vanilla extract, apple cider vinegar, applesauce, and water. Stir thoroughly till mixed.
In the prepared pan, pour the batter into it. Bake for around 35 minutes at 350 degrees (based on the pan size), till a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for around 15 min, then run a knife around the edge of the pan to remove it and invert it over a wire rack. On the wire rack, let the cake cool entirely.
5. Start making the frosting when the cake is entirely cooled. In a mixing bowl, whip the Daiya cream cheese then spread the vegan butter. Sift the powdered sugar in. Blend till creamy and quite smooth.
6. Frost and refrigerate the cooled cake if it is not served instantly. Keep the leftover cake in the refrigerator.