Name: The Ultimate Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1½ cup white granulated sugar; 2 Tsp baking soda; 1½ Tsp baking powder; 2 Tsp cinnamon; 1/2 Tsp nutmeg; 1/2 Tsp salt; 1/2 cup warm water; 2/3 cup vegetable or canola oil; 2 Tbsp powdered egg replacer (like Ener-G); 1 Tbsp vanilla extract; 8 ounce can crushed pineapple (with juice); 3 cups finely shredded carrots (about 1lb); 3/4 cup chopped walnuts; 1 cup raw cashews soaked; 2-4 tbsp water; 1 tbsp lemon juice; 2 tsp apple cider vinegar; 1/4 tsp salt or to taste

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The Ultimate Carrot Cake

Whether you’re celebrating a birthday, hosting a gathering, or simply craving a delicious dessert, Vegan Carrot Cake is the perfect choice. The combination of moist cake and creamy frosting makes it a crowd-pleaser that everyone will enjoy.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Dessert

Cuisine American

Servings 12

Ingredients

Carrot Cake

2 cups all-purpose flour
1½ cup white granulated sugar
2 Tsp baking soda
1½ Tsp baking powder
2 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp salt
1/2 cup warm water
2/3 cup vegetable or canola oil
2 Tbsp powdered egg replacer like Ener-G
1 Tbsp vanilla extract
8 ounce can crushed pineapple with juice
3 cups finely shredded carrots about 1lb
3/4 cup chopped walnuts

Cream Cheese Frosting

1 cup raw cashews soaked
2-4 tbsp water
1 tbsp lemon juice
2 tsp apple cider vinegar
1/4 tsp salt or to taste

Instructions

Carrot Cake

Preheat your oven to 350°F (175°C). Grease your baking pans or line them with parchment paper. Shred the carrots and set aside.
In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the egg replacer and water. Then, stir in the oil, vanilla extract, crushed pineapple, and shredded carrots.
Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the walnuts.
Pour the batter evenly into the prepared pans.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely if you plan to layer the cakes.

Frosting

Add all the frosting ingredients to a food processor. Start by adding 2 tablespoons of water, and blend until creamy. Add more water if needed to reach the right consistency.
Store in the fridge, covered, until ready to use.

Notes

This recipe makes one 9x13-inch cake, two 9-inch round cakes, or three 6-inch round cakes.
If the cream cheese frosting turns out too runny, mix in 2 tablespoons of cornstarch to thicken it.
To soak cashews, cover them with water in a bowl and microwave for 1 minute 30 seconds, or soak in hot water for 30 minutes.

Keyword Carrot Cake, Vegan Carrot Cake

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The Ultimate Carrot Cake

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