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.
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.