Ready for spring, this Vegan Carrot Cake is easy to make and packed with grated carrots! This super moist, simple spiced cake recipe has a homemade vegan cream cheese frosting and finished with chopped nuts.
Course Dessert
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 9servings
Author Two Market Girls
Ingredients
Carrot Cake Batter:
150g(1¼ cup) all-purpose flour
10g(2 tsp) baking powder
5g(1 tsp) baking soda
9g(1 tbsp) cinnamon
3g(1 tsp) nutmeg
1g(½ tsp) ginger powder
½g(¼ tsp) cloves
60mL(¼ cup) canola oil
50g(¼ cup) brown sugar
120mL(½ cup) non-dairy milk
60mL(¼ cup) carbonated water
5mL(1 tsp) vanilla extract
140g(1 cup) shredded carrots
Vegan Cream Cheese Frosting:
227gvegan cream cheese
600g(3 cups) icing sugar
5mL(1 tsp) clear vanilla extract
Instructions
Preheat your oven to 350°F
In a medium bowl combine all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves – mix until combined.
To the dry ingredients add canola oil, brown sugar, non-dairy milk, carbonated water, and vanilla extract – mix with a rubber spatula until just combined. Add in the shredded carrot and mix until combined. Do not overmix.
Line an 8x8" baking dish with parchment paper and spray with some non-stick cooking spray. Pour batter into lined baking dish and bake for 30 minutes or until a toothpick comes out clean.
Allow the cake to cool completely.
To make the vegan cream cheese frosting beat vegan cream cheese in a stand mixer until light and creamy. Add icing sugar and vanilla extract and beat until smooth and creamy. Set aside until the cake has cooled completely.
Top the cooled cake with vegan cream cheese frosting and if desired sprinkle with chopped nuts.