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This recipe for carrot cake is easy, vegan, and OIL FREE! The cake is moist, perfectly spiced, and topped with a smooth vegan cream cheese icing.


Total time

45 minutes

Courses

Dessert


Ingredients

  • cake:
  • dry ingredients
  • 3 cups all-purpose flour
  • 1 cup white sugar
  • 1 tbsp brown sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • wet ingredients
  • 2 cups dairy free milk
  • ⅔ cup unsweetened applesauce
  • 2 tbs apple cider vinegar
  • 2 tsp vanilla extract
  • 2 cups shredded carrots
  • frosting:
  • 8 oz vegan cream cheese
  • ½ cup vegan Butter (room temperature)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Walnuts for crumb for topping (optional )


Method

  1. Preheat oven to 350 °F
  2. Grease and/or line your baking sheet of choice (I used a muffin tin and made cupcakes - you could used 2 8"-9" inch rounds or a 9" x 13" pan)
  3. In a medium bowl, add flour, sugars, baking soda, salt, cinnamon and nutmeg and stir until combined
  4. In a large bowl, whisk together dairy free milk, applesauce, vinegar and vanilla extract
  5. Stir carrots into wet ingredients
  6. Slowly add in dry ingredients (in about thirds) to the wet ingredients
  7. Stir until just combined
  8. Pour batter into prepared baking sheet
  9. Bake for 25-35 minutes. A toothpick should come out without any crumbs but may seem slightly moist
  10. While the cake is cooling, prepare the frosting by creaming the cream cheese and butter until light and fluffy
  11. Mix in the vanilla extract
  12. Add the powdered sugar a bit at a time, and continue to mix until you have a frosting like consistency (should be fairly stiff, but spreadable)
  13. Wait until cake is completely cooled before frosting
  14. Enjoy!

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