Vegan Carrot Cake
This cake will turn anyone into a carrot cake lover!
Ingredients
For the carrot cake:
- 3/4 cup nondairy milk + 1 tbsp ac vinegar
- 2 cups all purpose flour measured correctly*
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup brown sugar
- 1 cup sugar
- 3/4 cup vegan sour cream
- 3/4 cup canola oil
- 2 tsp vanilla
- 3 cups freshly shredded carrots**
For the buttercream:
- 1/2 cup vegan cream cheese slightly softened***
- 1/2 cup vegan butter slightly softened***
- 4 cups powdered sugar
- 1 tsp vanilla
- a splash of nondairy milk
For decorating:
- Crushed walnuts optional
Instructions
Make the cake:
- Preheat the oven to 350°F. Line and grease two 8″ pans.
- In a measuring cup or small bowl, whisk the milk and vinegar. Set aside for 10-15 minutes.
- In a medium mixing bowl, whisk the flour, baking soda and powder, salt, cinnamon, and nutmeg.
- In a large mixing bowl, add the brown sugar, sugar, sour cream, oil, vanilla, and milk mixture and mix. Add in the dry mixture and blend until combined.
- Fold in the carrots.
- Pour even amounts of batter into each of your pans. Bake for 30-35 minutes, until a toothpick comes out clean.
Make the frosting:
- In a large mixing bowl, add the buttery sicks and cream cheese. Beat until fluffy.
- Slowly add the powdered sugar and beat.
- Beat in the vanilla.
- Add nondairy milk as necessary to reach desired consistency.
Assemble the cake:
- Once the cake layers are chilled, pipe or spread buttercream on top of the first layer, then top with another cake layer. Top with a final layer of buttercream. Decorate with walnuts, if desired!
Notes
*Measure your flour using this method.
**We highly recommend shredding carrots yourself for this recipe rather than using pre-shredded.
***You want your butter and cream cheese to be soft enough so that they easily beat together. We recommend removing them from the fridge at least 30 minutes before using.