Vegan Carrot Cake With Cream Cheese Frosting
With thick layers of sweet, tangy cream cheese frosting, this moist carrot cake is truly out of this world.
Servings 12 servings
Calories 313kcal
Ingredients
For The Carrot Cake
- 1 1/2 cups carrots finely shredded
- 1¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 tsp salt
- 1 3/4 cup plant based milk I used soy
- 1/2 cup vegan butter melted (I used Earth Balance)
- 1 tablespoon apple cider vinegar
- 1 tsp vanilla extract
For The Cream Cheese Frosting
- 8 oz vegan cream cheese softened (I used Daiya)
- 1/2 cup vegan butter softened (I used Miyoko's)
- 4 cups powdered sugar
- 1 tsp vanilla extract
Optional Topping
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a 7-inch springform pan with parchment paper.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry ingredients and pour into lined cake pan.
- Bake for 50-60 minutes (toothpick inserted into off-center should come out clean). After 15 minutes remove the outer band of the cake pan.Cool cake for 1 hour uncovered, then cover and chill at least 1 hour. The center may deflate slightly while cooling.
- Remove side parchment. Trim top of chilled cake to make it even. Use trimmings to fill center dent if there is one. Cut cake into 2 layers to frost.
- To make the frosting, use a hand mixer to combine the frosting ingredients until light and fluffy.
- After frosting, sprinkle cake with chopped walnuts. Cake is best served cold!
Nutrition
Calories: 313kcal | Carbohydrates: 79g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Sodium: 312mg | Potassium: 164mg | Fiber: 4g | Sugar: 58g | Vitamin A: 3527IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg