VEGAN CARROT CAKE

EASTER

INGREDIENTS

CAKE LAYERS ▢ 1 1/2 cup Unsweetened Almond Milk ▢ 1 teaspoon Apple Cider Vinegar  ▢ 2 1/2 cups All-purpose Flour ▢ 3/4 cup Unrefined Cane Sugar ▢ 3/4 cup Light Brown Sugar ▢ 3/4 teaspoon Baking Soda ▢ 1 teaspoon Baking Powder ▢ 1 teaspoon Salt ▢ 1 1/2 teaspoon Cinnamon ▢ 1/4 teaspoon Ginger ▢ 1/4 teaspoon Nutmeg ▢ 3/4 cup Light Olive Oil ▢ 3 teaspoons Vanilla Extract ▢ 2 1/4 cups Grated Carrots ▢ 3/4 cup Sultanas ▢ 1/2 cup Chopped Walnuts

INGREDIENTS

VEGAN FROSTING ▢ 1/2 cup Vegan Butter  ▢ 1/2 cup Vegan Margarine  ▢ 3 cups Powdered Sugar ▢ 1 tablespoon Lemon Juice ▢ 1 teaspoon Vanilla ▢ 2-3 tablespoons 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

Form Batter

Combine, 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 batter evenly in half to fill the two round pans. Quickly bang each pan on the kitchen countertop to remove any trapped air.

6

Bake

Bake both pans 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 vegan butter and vegan margarine together until fluffy and light in color - about 30 seconds.

8

Assemble the Cake

Place one layer of cake on a large serving plate, add one batch of frosting in the center of the cake and use a spatula to evenly spread the frosting all around the cake.

9

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

VEGAN CARROT CAKE

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