Description
Indulge in the delightful experience of this MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting—a dessert that transcends dietary preferences. This cake, rich in flavor and texture, features freshly grated carrots complemented by an exquisite dairy-free cream cheese frosting. Ideal for birthdays, holidays, or just a well-deserved treat, this easy-to-follow recipe guarantees satisfaction for vegans and non-vegans alike.
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose flour
- 1 cup vegan butter
- 1 1/4 cups granulated sugar
- Dairy-free yogurt
- Spices: cinnamon, ginger, nutmeg, cardamom
- Vegan cream cheese for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment paper.
- Create vegan buttermilk by mixing dairy-free milk with apple cider vinegar; let sit for 5 minutes.
- In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix melted vegan butter with granulated and brown sugar until combined; add dairy-free yogurt and vanilla extract.
- Gradually combine wet and dry mixtures while alternating with vegan buttermilk until just mixed; fold in grated carrots.
- Divide the batter among prepared pans and bake for 28-30 minutes or until a toothpick comes out clean.
- Cool cakes completely on a rack before frosting with vegan cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg