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Carrot Cake Recipe

Name: Carrot Cake Recipe
Prep time: 15 min
Total time: 70 min
Ingredients: For the cake:; 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1/2 cup vegetable oil; 1/2 cup unsweetened applesauce; 1 cup granulated sugar; 1/2 cup brown sugar; 1 tsp vanilla extract; 1 1/2 cups grated carrots; 1/2 cup chopped walnuts; For the frosting:; 8 oz vegan cream cheese; 1/4 cup vegan butter; 3 cups powdered sugar; 1 tsp vanilla extract

Cuisine Dairy-free Diet Egg-free Nut-Free Vegan Vegan

How to make Carrot Cake ?

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Serve: 8-10

Ingredients for Carrot Cake Recipe

#	Ingredients
1.	For the cake:
2.	2 cups all-purpose flour
3.	2 tsp baking powder
4.	1 tsp baking soda
5.	1 tsp ground cinnamon
6.	1/2 tsp ground ginger
7.	1/4 tsp ground nutmeg
8.	1/4 tsp salt
9.	1/2 cup vegetable oil
10.	1/2 cup unsweetened applesauce
11.	1 cup granulated sugar
12.	1/2 cup brown sugar
13.	1 tsp vanilla extract
14.	1 1/2 cups grated carrots
15.	1/2 cup chopped walnuts
16.	For the frosting:
17.	8 oz vegan cream cheese
18.	1/4 cup vegan butter
19.	3 cups powdered sugar
20.	1 tsp vanilla extract

Steps of Carrot Cake Recipe

#	Steps
1.	Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans or one 9x13 inch rectangular cake pan.
2.	In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3.	In another large bowl, whisk together the vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla extract until well combined.
4.	Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
5.	Fold in the grated carrots and chopped walnuts until evenly distributed.
6.	Pour the batter into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7.	Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8.	To make the frosting, beat the vegan cream cheese and vegan butter together in a large bowl until light and fluffy.
9.	Gradually mix in the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
10.	Once the cakes have cooled, spread a generous layer of frosting on top of one cake.
11.	Place the second cake on top and frost the top and sides of the cake.
12.	Garnish with additional grated carrots and chopped walnuts, if desired.

Tips: Make sure to grate the carrots finely to ensure that they cook evenly in the cake. Use room temperature ingredients for the frosting to ensure that it is smooth and creamy. If the frosting is too thick, add a little non-dairy milk to thin it out. You can also add raisins or shredded coconut to the cake batter for additional texture and flavor. This cake can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy your delicious and easy vegan carrot cake!