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The Best Vegan Carrot Cake

12.15.18

When I say this is one of the best cakes I’ve ever had, I really mean it! I don’t even like cake! I love the tartness of the lemon frosting instead of traditional cream cheese frosting. So refreshing!

I ended up with a ton of carrots from a different recipe and I am trying to use everything up in the fridge before going home for the holidays because I hate wasting food! I thought it was worth a go because carrot cake requires lots of carrots right? Wrong.

But! It is delicious, so here we go!

For the Carrot Cake:

  • 2 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 and 1/2 cup Grated Carrot
  • 1 and 1/2 cups Brown Sugar
  • Flax Egg [2 Tbsp Flaxmeal + 6 Tbsp Water]
  • 1/2 cup melted butter
  • 1 tsp Vanilla Extract
  • 1 Tbsp Apple Cider Vinegar
  • 1 cup Chopped Walnuts (Optional)
  • A handful of grated carrot for top (Optional)

For the Lemon Frosting:

  • 3 cups Powdered Sugar
  • 3 Tbsp Vegan Butter, softened
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 4 Tbsp Fresh Lemon Juice
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease two 9 inch cake pans
  3. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
  4. Add the grated carrot and brown sugar.
  5. Prepare the flax egg and allow to sit for a minute
  6. In the meantime, add the butter, vanilla and apple cider vinegar to the mixing bowl.
  7. Add the flax egg
  8. Mix all ingredients. Let the batter sit for a minute or two and allow the carrots to release moisture into the batter.
  9. Divide the mixture between the two cake pans. It is okay if layers seem thin, you want them to be and they will rise some.
  10. Bake for 20- 25 minutes. I always use a toothpick to check at the 20 minute mark. If it comes out clean, it is done. If it comes out still wet with batter, cook the additional 5 minutes or until toothpick comes out clean.
  11. Allow cakes to cool on a cooling rack.
  12. While the cakes are cooling, prepare the frosting.
  13. In a medium mixing bowl combine powdered sugar, softened vegan butter, vanilla, apple cider vinegar and 4 Tbsp of lemon juice and beat together on low
  14. If your frosting is too thick, you can add a little lemon juice, but taste it to ensure it isn’t getting too sour. You can always use a splash of plant based milk to thin it out. If your frosting is too runny, add more powdered sugar
  15. Once cakes are completely cooled, frost and layer your cake
  16. Sprinkle crushed walnuts and grated carrot on top of the cake and serve

For a little added decadence and flair, you could dry toast some grated carrot in a skillet or top with some toasted shredded coconut.

Enjoy!

Collectively,

Karmen

*Inspired by Loving It Vegan

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