Super Moist Vegan Carrot Cake
A moist vegan carrot cake, made without egg substitutes, features cinnamon applesauce for enhanced flavor and texture.
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Instructions
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Preheat the oven to 350 F. Grease and flour two 8-inch round cake pans.
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Combine flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
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Stir in applesauce, almond milk, oil, and vanilla until just combined.
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Fold in carrots and optional walnuts; do not overmix.
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Pour batter evenly into prepared pans and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in pans on a wire rack for 20 minutes, then transfer them to the rack to cool completely before frosting.
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For the frosting, whip vegan butter, vegan cream cheese, and vanilla extract.
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Gradually add confectioners' sugar until the mixture is light and fluffy.
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Frost the cooled cake, then garnish with additional chopped walnuts if desired. Refrigerate until serving.