Carrot Cake (Vegan)
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup neutral oil
- 1 cup unsweetened plant milk mixed with 1 tbsp lemon juice (vegan buttermilk)
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups grated carrots
- 1/2 cup chopped walnuts, plus more for topping
- 1 cup vegan cream cheese, for frosting
- 1/4 cup vegan butter, softened, for frosting
- 1 1/2 cups powdered sugar, for frosting
Features:
Soy-Free
Nutrition:
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Stir the wet and dry ingredients together only until just combined — overmixing at this stage develops the gluten in the flour and can make the cake dense instead of tender.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Whisk the Dry Ingredients: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Combine the Wet Ingredients: In a separate bowl, whisk the oil, vegan buttermilk, brown sugar, and vanilla until combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in Carrots & Walnuts: Fold in the grated carrots and chopped walnuts.
- Divide & Bake: Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool completely before frosting.
- Make the Frosting: Beat the vegan cream cheese, vegan butter, and powdered sugar together until smooth and fluffy.
- Frost & Top: Frost the cooled cakes and top with extra chopped walnuts.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days if frosted.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense. The ground cinnamon adds warmth and a comforting, spiced aroma.
Carrot Cake (Vegan)
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup neutral oil
- 1 cup unsweetened plant milk mixed with 1 tbsp lemon juice (vegan buttermilk)
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups grated carrots
- 1/2 cup chopped walnuts, plus more for topping
- 1 cup vegan cream cheese, for frosting
- 1/4 cup vegan butter, softened, for frosting
- 1 1/2 cups powdered sugar, for frosting
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense. The ground cinnamon adds warmth and a comforting, spiced aroma.
Prep:
Stir the wet and dry ingredients together only until just combined — overmixing at this stage develops the gluten in the flour and can make the cake dense instead of tender.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Whisk the Dry Ingredients: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Combine the Wet Ingredients: In a separate bowl, whisk the oil, vegan buttermilk, brown sugar, and vanilla until combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in Carrots & Walnuts: Fold in the grated carrots and chopped walnuts.
- Divide & Bake: Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool completely before frosting.
- Make the Frosting: Beat the vegan cream cheese, vegan butter, and powdered sugar together until smooth and fluffy.
- Frost & Top: Frost the cooled cakes and top with extra chopped walnuts.
