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