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Vegan Carrot Cake

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A moist and flavorful Vegan Carrot Cake filled with grated carrots, spices, and optional nuts, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour your cake pans.
  2. Combine the grated carrots, granulated sugar, brown sugar, vegetable oil, applesauce, almond milk, and vanilla extract in a large bowl. Mix until well incorporated.
  3. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
  4. Add the dry ingredients to the wet mixture and stir gently. Fold in the chopped walnuts or pecans if using.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in their pans for about 10 minutes before transferring to a wire rack to cool completely.
  8. Frost with vegan cream cheese frosting or enjoy plain.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To freeze, wrap well and store for up to three months.

Nutrition

Find it online: https://cookingwithmayaa.com/vegan-carrot-cake/

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