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Vegan Carrot Cake

Vegan Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 468
Ingredients Method Notes

Ingredients
  

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 ½ cups (188 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp fine sea salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) neutral oil
  • ¼ cup (60 ml) unsweetened applesauce
  • 2 tsp apple cider vinegar
  • 1 ½ tsp vanilla extract
  • 1 ½ cups (150 g) finely grated carrot
  • ½ cup (60 g) walnuts, toasted and chopped
  • ½ cup (112 g) vegan butter, room temperature
  • 8 oz (226 g) vegan cream cheese
  • 3 cups (360 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment. Mix 1 tbsp flaxseed with 3 tbsp water and set aside.
  2. Whisk sugar, oil, applesauce, flax mixture, vinegar, and 1 ½ tsp vanilla until smooth. In another bowl, whisk flour, baking powder, baking soda, spices, and salt. Stir dry into wet just until combined.
  3. Fold in grated carrot and walnuts. Divide batter between pans and tap once on counter.
  4. Bake 30 to 35 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes in pans, then transfer to a wire rack to cool completely.
  5. Beat vegan butter and cream cheese until smooth. Sift in powdered sugar, add 1 tsp vanilla and salt, and beat until fluffy. Frost the cooled layers and top with extra walnuts.

Notes

The cakes need to be completely cool before frosting, so give them at least 1 hour on the rack. You can speed it up in the fridge for 20 minutes if you're short on time. The frosted cake tastes best when it sits at room temperature for an hour before slicing.