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Delicious Vegan Carrot Cake

Prep Time15 minutes
Cook Time30 minutes
cool time45 minutes
Total Time45 minutes
Servings: 8 people

Ingredients

Carrot Cake

  • 3 flax eggs (3 TB flax meal, 6 TB water)
  • ¾ cup vegan buttermilk (1 TB vinegar- fill the rest up with plant milk)
  • ¾ cup oil
  • 1 ¾ cup white sugar
  • 2 teaspoon vanilla extract
  • 1.5 teaspoon cinnamon,ground
  • ¼ teaspoon nutmeg,ground
  • ¼ teaspoon salt
  • 2 cups all purpose flour
  • 2 teaspoon baking soda
  • 3 cups carrots, shredded
  • 1 cup walnuts, or pecans**Optional

Vegan Cream Cheese Frosting

  • 4 oz vegan cream cheese
  • 4 oz Earth Balance, vegan butter, softened
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups powdered sugar
  • 1 TB plant milk

Decoration

  • ½ cup crushed walnuts or pecans **Optional

Instructions

  • Preheat your oven to 350 degrees, grease and flour two cake pans ( I use 9 inch round) set aside.
    2. Make your flax eggs and set aside. Make your vegan buttermilk.  Take your measuring cup, add 1 TB white vinegar, fill it the rest of the way up- to ¾ cup. let this sit for 5 to 10 minutes.
    3. Take a hand mixer or stand up mixer and add all your dry ingredients, mix.  Then add all your wet ingredients and mix until incorporated. Mix in your shredded carrots. Once mixed- pour into your prepared pans and cook for 25-35 minutes, checking with a tooth pick to come out clean. Put on a cooling rack to cool, once cooled enough, you can pop them out of the pan on a cooling rack, until cool enough to frost.
    4. Make your frosting.  In a clean mixing bowl, whip together your vegan cream cheese, earth balance butter, vanilla and almond extracts. once they are creamed add the powdered sugar.  You may need the 1 TB of plant milk, or you may not, it depends on what brand you used for the vegan butter and vegan cream cheese.
    5. Once your cakes are cooled, you can frost them as desired.