Description
Experience the delightful blend of flavors in this MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting. Perfect for birthdays, holidays, or casual gatherings, this cake is sure to impress both vegans and non-vegans alike. With its fluffy texture and rich spices, combined with a creamy dairy-free frosting, this treat is as indulgent as it is wholesome. Best of all, it’s made in just one bowl for easy preparation and can be adapted for gluten-free diets, making it a versatile dessert that everyone can enjoy.
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 cup vegan butter
- 2/3 cup dairy-free yogurt
- Vegan cream cheese for frosting
Instructions
- Preheat oven to 350°F and line three 8" cake pans with parchment paper.
- Prepare vegan buttermilk by mixing dairy-free milk with apple cider vinegar; let sit for five minutes.
- Whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
- In another bowl, combine melted vegan butter and sugars until smooth; add yogurt and vanilla.
- Gradually incorporate dry ingredients with the buttermilk mixture until just combined; fold in grated carrots.
- Divide batter into pans and bake for 28–30 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with vegan cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 335
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg