Description
Indulge in this MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting—a delectable dessert that promises to please everyone, vegan or not. This cake combines the natural sweetness of grated carrots with the creaminess of a luscious dairy-free frosting. Perfect for birthdays, holidays, or any occasion, it’s easily adaptable for gluten-free diets. With just one bowl required for mixing, you’ll enjoy a hassle-free baking experience and a delightful treat that looks as good as it tastes.
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp sea salt
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar or coconut sugar
- 1 cup vegan butter (melted)
- 2/3 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 batch vegan cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper.
- Prepare vegan buttermilk by mixing dairy-free milk and apple cider vinegar.
- In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, spices, and salt.
- In another bowl, blend melted vegan butter with sugars until smooth. Add yogurt and vanilla; mix well.
- Gradually incorporate dry ingredients and vegan buttermilk into the wet mixture until just combined.
- Fold in grated carrots gently.
- Divide batter among prepared pans and bake for 28-30 minutes until a toothpick comes out clean.
- Allow cakes to cool before frosting with dairy-free cream cheese icing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg