Vegan Carrot Cake

Ingredients

Dry:

• 2½ cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground ginger (optional)
• ½ tsp salt

Wet:

• ¾ cup brown sugar
• ½ cup granulated sugar
• ¾ cup unsweetened applesauce
• ½ cup vegetable oil or melted coconut oil
• ½ cup unsweetened almond milk (or any plant milk)
• 2 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• ½ cup crushed pineapple, drained (optional for moisture & flavor)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

Vegan Cream Cheese Frosting

• ½ cup vegan butter (room temperature)
• 1 cup vegan cream cheese (room temperature)
• 3–3½ cups powdered sugar
• 1 tsp vanilla extract

Instructions

🧁 For the Cake:

1. Preheat Oven:
   Preheat to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. Mix Wet Ingredients:
   In another bowl, whisk sugars, applesauce, oil, almond milk, and vanilla until combined.
4. Combine:
   Pour wet mixture into the dry ingredients and stir until just combined. Fold in carrots, pineapple, nuts, and raisins (if using).
5. Bake:
   Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool:
   Let cakes cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

🍰 For the Frosting:

1. Beat vegan butter and cream cheese until smooth.
2. Gradually add powdered sugar and vanilla. Beat until light and fluffy.
3. Chill slightly if needed for firmer texture.

Assemble the Cake:

1. Place one cake layer on a plate and frost the top.
2. Add second layer, then frost the top and sides of the cake.
3. Decorate with crushed walnuts or shredded coconut if desired.