Easy Vegan Recipe
Dish Info
Serving
16
Calories
438
Minutes
45
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
Prep Time: 15 minutes Cook Time: 30 minutes Makes: 16 Slices Calories: 438 kcal per Serving