It's loaded with warm spices and has a tender-sweet crumb that will melt in your mouth.
Soy milk Apple cider vinegar Ground flax meal + 5 tablespoons water Granulated sugar Brown sugar Grapeseed oil Applesauce Vanilla extract All-purpose flour Baking powder Baking soda Cinnamon Nutmeg Salt Carrots Vegan Cream Cheese Frosting Walnuts
1. Sift flour into a large mixing bowl and then whisk in baking powder, baking soda, cinnamon, nutmeg, and salt.
2. Combine soy milk and apple cider vinegar. Let it sit for 10 minutes to create vegan buttermilk.
3. Now add the oil, applesauce, sugar, brown sugar, prepared flax egg, and vanilla to the medium bowl with buttermilk. Whisk to combine well.
4. Slowly pour the wet ingredients into the larger bowl of dry ingredients. Whisk together until just combined.
5. Gently fold in the carrots to combine.
6. Divide batter between 2 8-Inch Pie Pans and place in the oven for 35-40 minutes.
I love topping it with my Vegan Cream Cheese Frosting, but you can use Vegan Buttercream Frosting or any type you prefer.
I do not recommend matchstick carrots for this recipe. Finely grated carrots provide moisture and they soften better during baking.
Make sure the baking powder and baking soda are not expired. Fresh baking agents are important for a successful baking experience.
"Cake and frosting came out perfect, and I'm not one that has a lot of cake success. Absolutely delicious!"
"I made this for Easter brunch. This is hands down the best carrot cake I have ever had!! Amazing! I will be making this cake on a regular basis!!"
https://veganhuggs.com/vegan-carrot-cake/
This Vegan Carrot Cake has sugar, spice, and everything nice!