Description
Indulge in the delightful experience of this MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting, a dessert that promises to satisfy both vegan and non-vegan palates alike. With its tender and moist crumb, enhanced by freshly grated carrots, this cake is perfect for celebrations or just a cozy afternoon treat. Topped with a creamy, dairy-free cream cheese frosting, it elevates your dessert game to new heights. Easy to make in one bowl, this cake not only bursts with flavor but can also be easily adapted to be gluten-free.
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose flour or gluten-free flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1 cup vegan butter
- 2/3 cup dairy-free yogurt
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with parchment paper.
- Create vegan buttermilk by mixing dairy-free milk with apple cider vinegar.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, and spices.
- In another bowl, mix melted vegan butter, sugars, yogurt, and vanilla until smooth.
- Gradually add the dry mixture and vegan buttermilk alternately into the wet mixture, folding in grated carrots at the end.
- Divide batter into prepared pans and bake for 28–30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting with dairy-free cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg