Spiced Vegan Carrot Cake (Print Version)
# Ingredients:
→ Cake Layers
01 -
1 ½ teaspoon Ground Ginger
02 -
1 Cup Plant-Based Milk
03 -
9 oz Carrots, shredded (about 2 ¼ cups)
04 -
2 teaspoon White Vinegar
05 -
¼ teaspoon Ground Cloves
06 -
2 ¼ teaspoon Ground Cinnamon
07 -
1 ½ Cups Packed Light Brown Sugar
08 -
½ Cup Vegetable Oil
09 -
½ teaspoon Baking Soda
10 -
2 teaspoon Vanilla Extract
11 -
2 ¼ Cups Plain Flour
12 -
½ teaspoon Coarse Salt
13 -
1 ½ teaspoon Baking Powder
→ Cream Cheese Frosting
14 -
4 Cups Sifted Powdered Sugar
15 -
¼ teaspoon Vanilla Flavoring
16 -
8 Ounces Plant-Based Cream Cheese, soft
17 -
8 tablespoon Vegan Butter, at room temp
# Instructions:
01 -
Set oven to 350°F. Place parchment circles in the bottom of the greased pans (two 8-inch rounds).
02 -
In a medium bowl, combine flour, baking soda, salt, spices, and baking powder. Whisk everything.
03 -
In a big bowl, stir together plant-based milk, oil, vinegar, vanilla, and brown sugar. Toss in the grated carrots and mix it well.
04 -
Stir the wet mix into the dry ingredients. Split the batter evenly between the prepared pans (about 22 oz per pan). Bake for 28 to 30 minutes. Check with a toothpick—should come out with no batter stuck to it.
05 -
Whip up vegan butter until it’s smooth, then add the cream cheese and keep mixing. Gradually add powdered sugar and finish with vanilla. Leave in the fridge for an hour.
06 -
Stack the cake layers with frosting sandwiched in between and spread frosting all over the outside. Chill it and take out 30 minutes before eating.
# Notes:
01 -
Wait for cake layers to feel fully cool before frosting them.
02 -
Let frosting sit in the fridge for an hour before you use it.
03 -
Take the cake out from the refrigerator half an hour ahead of serving.