Easy Vegan Recipe
Vegan Carrot Cake ▢ Almond Milk ▢ Apple Cider Vinegar ▢ All-purpose Flour ▢ Unrefined Cane Sugar ▢ Light Brown Sugar ▢ Baking Soda ▢ Baking Powder ▢ Cinnamon ▢ Ginger ▢ Nutmeg ▢ Light Olive Oil ▢ Vanilla Extract ▢ Grated Carrots ▢ Sultanas ▢ Chopped Walnuts
Whisk Apple Cider Vinegar and Almond Milk in a bowl.
Combine the dry vegan carrot cake ingredients in another bowl.
Pour the olive oil, vanilla extract, and almond milk mixture into the dry ingredients.
Whisk the carrot cake batter until well combined and smooth.
Stir in the shredded carrots, sultana raisins, and chopped nuts.
Stop mixing the carrots when the batter is well combined and smooth.
Divide the Vegan Carrot Cake batter into 2 identical round pans.
Bake the cake layers for 35 minutes at 350°F (180°C) and spread vegan frosting.
Decorate the vegan carrot cake with chopped walnuts and pecan nuts.
Prep Time: 15 minutes Cook Time: 30 minutes Makes: 16 Slices Calories: 438 kcal per Serving