Vegan Carrot Cake (Print Version)
# Ingredients:
01 -
2¼ cups all-purpose flour.
02 -
1½ teaspoons baking powder.
03 -
½ teaspoon baking soda.
04 -
½ teaspoon kosher salt.
05 -
2¼ teaspoons ground cinnamon.
06 -
1½ teaspoons ground ginger.
07 -
¼ teaspoon ground cloves.
08 -
1½ cups packed light brown sugar.
09 -
1 cup non-dairy milk.
10 -
½ cup canola oil.
11 -
2 teaspoons white vinegar.
12 -
2 teaspoons vanilla extract.
13 -
9 ounces grated carrots (about 2¼ cups).
14 -
8 tablespoons vegan butter, room temperature.
15 -
8 ounces vegan cream cheese.
16 -
4 cups sifted powdered sugar.
17 -
¼ teaspoon vanilla extract for frosting.
# Instructions:
01 -
Heat oven to 350°F. Grease two 8-inch cake pans and line bottoms with parchment.
02 -
Whisk together flour, leaveners, salt, and spices in a bowl.
03 -
Mix brown sugar, milk, oil, vinegar, vanilla, and grated carrots until well blended.
04 -
Add dry ingredients to wet mixture and whisk until just combined.
05 -
Divide batter between pans and bake 28-30 minutes, rotating halfway through.
06 -
Beat vegan butter until smooth, add cream cheese, then gradually mix in powdered sugar and vanilla.
07 -
Refrigerate frosting for at least 1 hour before using.
08 -
Stack cooled layers with frosting between, then cover entire cake with remaining frosting.
# Notes:
01 -
Cake layers must be completely cool before frosting.
02 -
Use stick-style vegan butter for best results.
03 -
Tofutti cream cheese recommended.