VEGAN CARROT CAKE

EASY

INGREDIENTS

CAKE LAYERS ▢ 1 ½ cup Almond Milk ▢ 1 tsp Apple Cider Vinegar ▢ 2 ½ cups Flour ▢ ¾ cup Cane Sugar ▢ ¾ cup Brown Sugar ▢ ¾ tsp Baking Soda ▢ 1 tsp Baking Powder ▢ 1 tsp Salt ▢ 1 ½ tsp Cinnamon ▢ ¼ tsp Ginger ▢ ¼ tsp Nutmeg ▢ ¾ cup Olive Oil ▢ 3 tsp Vanilla Extract ▢ 2 ¼ cups Carrots ▢ ¾ cup Sultanas ▢ ½ cup Walnuts

INGREDIENTS

VEGAN FROSTING ▢ ½ cup Vegan Butter ▢ ½ cup Vegan Margarine ▢ 3 cups Powdered Sugar ▢ 1 tbsp Lemon Juice ▢ 1 tsp Vanilla ▢ 2-3 tbsp Soy Milk

Combine Wet Ingredients

In a small mixing bowl, whisk apple cider vinegar and almond milk. Set aside.

1

Combine Dry Ingredients

In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.

2

Mix Dry and Wet Ingredients

Make a well in the center of the flour and add olive oil, vanilla extract, and almond milk mixture.

3

Combine Vegan Batter

Combine the Vegan Carrot Cake batter, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.

4

Add Carrots and Raisins

Stir in shredded carrots, sultana raisins, and chopped nuts until well distributed into the batter.

5

Divide the Batter

Divide the Vegan Carrot Cake batter evenly in half to fill the two round pans. Quickly bang each pan on the countertop to remove trapped air.

6

Bake Vegan Carrot Cake

Bake both Vegan Carrot Cake Layers on the center rack of your oven preheated to 350°F (180°C) for 30-35 minutes.

7

Make the Frosting

In a large mixing bowl, beat the vegan butter and vegan margarine together until fluffy and light in color - about 30 seconds.

8

Assemble the Cake

Place one layer of Vegan Carrot Cake on a large serving plate, add one batch of frosting in the center of the cake and use a spatula to spread it.

9

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

VEGAN CARROT CAKE

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES