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Delightfully Indulgent Vegan Carrot Cake

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A moist and tender Vegan Carrot Cake packed with nostalgic flavors and spices, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (or gluten-free flour)
  • 1 1/2 cups grated carrots
  • 1 cup granulated sugar (or coconut sugar)
  • 1/2 cup vegetable oil (or unsweetened applesauce)
  • 1/2 cup non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it or lining it with parchment paper.
  2. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix thoroughly.
  3. In a separate bowl, whisk the sugar, oil, non-dairy milk, and vanilla extract until well blended.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in the grated carrots and chopped nuts (if using).
  6. Pour the batter into your prepared pan and smooth the top with a spatula.
  7. Bake for 25-30 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Frost with vegan cream cheese frosting or a fluffy vegan buttercream.

Notes

Use high-quality spices and organic carrots for the best flavor. Store leftovers in an airtight container for up to 3 days or refrigerate for a week.

Nutrition

Find it online: https://us.recipesfood.org/vegan-carrot-cake/

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