Spiced Vegan Carrot Cake (Print Version)
# Ingredients:
→ Cake Layers
01 -
9 oz Carrots, grated and peeled (about 2 ¼ cups)
02 -
2 teaspoon Vanilla Extract
03 -
2 teaspoon White Vinegar
04 -
½ Cup Canola Oil
05 -
1 Cup Non-Dairy Milk
06 -
1 ½ Cups Packed Light Brown Sugar
07 -
¼ teaspoon Ground Cloves
08 -
1 ½ teaspoon Ground Ginger
09 -
2 ¼ teaspoon Ground Cinnamon
10 -
½ teaspoon Kosher Salt
11 -
½ teaspoon Baking Soda
12 -
1 ½ teaspoon Baking Powder
13 -
2 ¼ Cups All-Purpose Flour
→ Cream Cheese Frosting
14 -
¼ teaspoon Vanilla Extract
15 -
4 Cups Powdered Sugar, sifted
16 -
8 Ounces Non-Dairy Cream Cheese, softened
17 -
8 tablespoon Non-Dairy Butter, softened
# Instructions:
01 -
Warm your oven to 350°F. Prep two 8-inch round pans by greasing them and adding parchment to the bottoms.
02 -
In a medium bowl, mix together the flour, salt, spices, baking soda, and baking powder.
03 -
Stir brown sugar, milk, oil, vinegar, and vanilla in a large bowl. Then, fold in the grated carrots.
04 -
Combine dry and wet mixtures. Split the batter evenly between pans (22 oz each). Bake for 28-30 minutes or until a toothpick comes out clean.
05 -
Beat cream cheese with non-dairy butter until creamy. Slowly add sifted powdered sugar and vanilla. Chill in the fridge for 1 hour.
06 -
Spread frosting between the cake layers and cover the whole cake with frosting. Chill until 30 minutes before serving.
# Notes:
01 -
Always wait until cake layers are fully cool before frosting.
02 -
The frosting should chill in the fridge for 1 full hour.
03 -
Take out the frosted cake 30 minutes before enjoying.