Description
This 1 Bowl Vegan Carrot Cake is a moist and flavorful dessert made with grated carrots, warm spices, and a dairy-free cream cheese frosting. Perfect for a healthy treat that serves a crowd.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup canola oil
- 1 cup applesauce (or crushed pineapple)
- 3/4 cup almond milk
- 1 tablespoon pure vanilla extract
Additional Ingredients
- 3 cups grated carrots (about 3 large carrots)
- 1 cup chopped walnuts, optional
- 1/2 cup raisins, optional
- 1 Recipe Vegan Cream Cheese Frosting
Instructions
- Preheat the oven and prepare pans. Preheat the oven to 350 degrees F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
- Mix dry ingredients. In a large bowl, add all the dry ingredients and whisk well.
- Combine wet ingredients and fold in carrots. Pour in the canola oil, applesauce, almond milk and vanilla and mix until combined with a large spoon. Now fold in the grated carrots and walnuts. Be very careful not to over mix the batter, or your cake will come out dense and chewy!
- Bake and cool. Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven, and allow to cool for about 20 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.
- Frost and store. Once cooled completely, frost with Vegan Cream Cheese Frosting, or Vegan Vanilla Frosting if preferred. Enjoy! Store leftover cake in the refrigerator for up to 1 week, covered.
Notes
- Be very careful not to over mix the batter, or your cake will come out dense and chewy!
- Store leftover cake in the refrigerator for up to 1 week, covered.
