Moist Vegan Carrot Cake (Quick and Easy)
This Vegan Carrot Cake is moist, soft, and loaded with warm, bright spices. Layered with fluffy vegan cream cheese frosting for a classic dessert.
Equipment
- 2 8" Cake Pans ideally with removable bottom, or springform
Ingredients
- 3 Cups All Purpose Flour
- 1 Cup Organic White Sugar
- 1 Cup Packed Organic Brown Sugar
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 Tablespoon Cinnamon
- 1 Teaspoon Nutmeg
- ½ Teaspoons Ginger
- ¼ Teaspoon Allspice
- 2 Cups Soy Milk
- ½ Cup + 2 Tablespoons Vegan Butter melted
- 2 Teaspoon Vanilla Extract
- 2 Teaspoons Apple Cider Vinegar
- 2 Cups Finely Grated Carrots on the smaller side of the box grater
Frosting Ingredients
- 1 Recipe Vegan Cream Cheese Buttercream Frosting use 1 batch if frosting the entire cake; use ½ batch if frosting the middle layer and top only
- Turmeric for coloring, optional
- Matcha for coloring, optional
Instructions
- Preheat oven to 350°F. Line the bottom of two 8" cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
- Add the soy milk, butter, vanilla, and apple cider vinegar. Mix until just combined.
- Add the carrots and whisk briefly to incorporate - do not over mix.
- Divide batter into the prepared pans.
- Bake for 35-40 minutes, until the center of the cake feels firm and a toothpick comes out clean. Let cool completely on a wire rack. For best results, refrigerate overnight after cooling.
- Make the Vegan Cream Cheese Buttercream Frosting. Place in the fridge until ready to frost.
- Use a serrated knife to level the cakes.
- Invert the first cake onto a plate or cake stand. Add a layer of frosting, then add the other cake.
- Use an offset spatula to spread a very thin layer of frosting all over the cake. This is a crumb coat. This covers the cake in frosting, allowing for a smoother final coat. Refrigerate for 1-2 hours to set the frosting.If you do not want to crumb coat, feel free to just frost the entire cake at this step.
- If desired, mix a few tablespoons of frosting with matcha powder to create a green color. And mix a quarter cup of frosting with turmeric to create an orange color.
- After the cake is chilled again, use an offset spatula to cover the cake with the remaining frosting. Use a plastic bag with a small hole cut in the corner or a piping bag to draw a few carrots on top of the cake.Serve! Keep any leftovers refrigerated.
Nutrition
Calories: 497kcal | Carbohydrates: 78g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 513mg | Potassium: 136mg | Fiber: 2g | Sugar: 57g | Vitamin A: 3235IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg