Vegan Carrot Cake Recipe
Indulge in our moist and flavorful vegan carrot cake, crafted with freshly grated carrots and a blend of warm spices. Topped with a luscious cashew cream frosting, this delightful treat is both nourishing and satisfying, making it the perfect guilt-free dessert for any occasion.
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Ingredients
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Cake Ingredients
Method
Cake Directions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
Combine Wet Ingredients
In another bowl, mix together the unsweetened applesauce, vegetable oil, and vanilla extract until smooth.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Add Carrots and Walnuts
Fold in the shredded carrots and chopped walnuts (if using) until evenly distributed.
Bake
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
