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Easier Life: My Go-To Easy Vegan Carrot Cake Recipe!

easy vegan carrot cake recipe
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An easy vegan carrot cake recipe that’s become a total staple! Simple, fresh ingredients and a little bit of love make this cake accessible to everyone.

Ingredients

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2 cups all-purpose flour

1 cup brown sugar

3 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice (optional)

1 tablespoon baking powder

½ teaspoon baking soda

⅛ teaspoon salt

¾ cup almond milk

⅓ cup olive oil or another vegetable oil

2 teaspoons vanilla extract

1 inch ginger, grated

2½ cups carrots, finely grated

¾ cup walnuts, chopped or pulsed in food processor

½ cup raisins

Instructions

  1. Preheat oven to 340°F (170°C). Butter the sides of your cake pan and line the bottom with parchment paper.
  2. Wash and peel the carrots, then grate them with the small holes of a box grater or a food processor with a grating attachment. Set aside.
  3. To a large mixing bowl, add flour, brown sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Whisk until well combined.
  4. Add almond milk, olive oil, vanilla extract, and grated ginger and stir until barely combined (15 seconds). Don’t over-mix it. The batter should be pretty dense.
  5. Chop the walnuts with a knife or pulse them in a food processor, then fold them in the batter with grated carrots and raisins.
  6. Pour into the prepared pan. Bake at 340°F (170C) for 45 to 55 minutes, or until a toothpick inserted in the center comes out mostly dry.
  7. Let the cake cool down in the pan for 15 minutes, then transfer it onto a wire rack and cool down completely, for about 2 to 3 hours.
  8. To a bowl, add vegan butter, softened at room temperature, the grated zest of one lemon, and the vanilla extract. Whisk with a hand mixer until the butter is creamy.
  9. Add the vegan cream cheese and powdered sugar and beat until smooth and creamy. Store in the fridge.
  10. Add frosting when cake has cooled down. Garnish with chopped walnuts, pistachios, or coconut flakes and enjoy!

Notes

  • Substitutions: Feel free to swap out ingredients to suit your preferences! Whole-wheat flour can replace half of the all-purpose flour, and different nuts or dried fruits can be used.
  • Storage: Store the cake at room temperature for up to 5 days (without frosting) or in the refrigerator for 3-4 days (with frosting). You can also freeze it for up to 3 months.
  • Don’t overmix the batter! Overmixing can result in a tough cake.
  • Nutrition Information: (Per Serving) Calories: 296kcal, Carbohydrates: 43g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 138mg, Potassium: 250mg, Dietary Fiber: 3g, Sugar: 24g, Vitamin A: 3345IU, Vitamin B6: 0.1mg, Vitamin C: 5mg, Vitamin E: 1mg, Vitamin K: 8µg, Calcium: 85mg, Folate: 45µg, Iron: 2mg, Manganese: 0.4mg, Magnesium: 19mg, Zinc: 0.4mg
  • Tried it? Let me know what you think! Leave a rating and comment below – I love hearing from you all!

Nutrition

Find it online: https://easyrecipeslist.com/easier-life-my-go-to-easy-vegan-carrot-cake-recipe/