VEGAN CARROT CAKE

INGREDIENTS:

2 cups grated carrots

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup vegetable oil

1/4 cup unsweetened applesauce

1/4 cup non-dairy milk (such as almond, soy, or oat milk)

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

Vegan cream cheese frosting (recipe below)

 INSTRUCTIONS:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

In another bowl, mix together the grated carrots, vegetable oil, applesauce, non-dairy milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the chopped nuts if using.

Pour the batter into the prepared cake pan and spread it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once the cake has cooled, frost it with vegan cream cheese frosting. You can either spread the frosting evenly over the top of the cake or pipe it decoratively.

Slice and serve your delicious vegan carrot cake!

VEGAN CREAM CHEESE FROSTING:

1/2 cup vegan butter, softened

8 oz (225g) vegan cream cheese, softened

3-4 cups powdered sugar

1 teaspoon vanilla extract

In a mixing bowl, beat together the vegan butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, 1 cup at a time, until you reach your desired level of sweetness and thickness.

Stir in the vanilla extract until well combined.

Use immediately to frost your vegan carrot cake, or store in the refrigerator until ready