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
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
In a small mixing bowl, whisk apple cider vinegar and almond milk. Set aside.
In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
Make a well in the center of the flour and add olive oil, vanilla extract, and almond milk mixture.
Combine the Vegan Carrot Cake batter, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.
Stir in shredded carrots, sultana raisins, and chopped nuts until well distributed into 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.
Bake both Vegan Carrot Cake Layers on the center rack of your oven preheated to 350°F (180°C) for 30-35 minutes.
In a large mixing bowl, beat the vegan butter and vegan margarine together until fluffy and light in color - about 30 seconds.
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.
Prep Time: 15 minutes Cook Time: 30 minutes Makes: 16 Slices Calories: 438 kcal per Slice