Easy Vegan Recipe

Vegan Carrot Cake

Dish Info

Serving

16

Calories

438

Minutes

45

INGREDIENTS

Vegan Carrot Cake  ▢ 1 ½ cup Almond Milk ▢ 1 tsp Apple Cider Vinegar ▢ 2 ½ cups All-purpose Flour ▢ ¾ cup Unrefined Cane Sugar ▢ ¾ cup Light Brown Sugar ▢ ¾ tsp Baking Soda ▢ 1 tsp Baking Powder ▢ 1 ½ tsp Cinnamon ▢ ¼ tsp Ginger ▢ ¼ tsp Nutmeg ▢ ¾ cup Light Olive Oil ▢ 3 tsp Vanilla Extract ▢ 2 ¼ cups Grated Carrots ▢ ¾ cup Sultanas ▢ ½ cup Chopped Walnuts

Whisk Apple Cider Vinegar and Almond Milk in a bowl.

1

Combine the dry vegan carrot cake ingredients in another bowl.

2

Pour the olive oil, vanilla extract, and almond milk mixture into the dry ingredients.

3

Whisk the carrot cake batter until well combined and smooth.

4

Stir in the shredded carrots, sultana raisins, and chopped nuts.

5

Stop mixing the carrots when the batter is well combined and smooth.

6

Divide the Vegan Carrot Cake batter into 2 identical round pans.

7

Bake the cake layers for 35 minutes at 350°F (180°C) and spread vegan frosting.

8

Decorate the vegan carrot cake with chopped walnuts and pecan nuts.

10

Vegan Carrot Cake

Prep Time: 15 minutes Cook Time: 30 minutes Makes: 16 Slices Calories: 438 kcal per Serving

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