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Vegan carrot cake with cream cheese frosting

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Vegan Carrot Cake

Recipe by Plant-Based Persian

A moist, rich delicious vegan carrot cake with a decadent cream cheese frosting

  • Total Time1 hour 10 minutes
  • Yield6 people 1x
  • DietVegan

Ingredients

Units Scale
  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup light brown cane sugar
  • 3/4 cup cane sugar
  • 3 Egg Replacer - 3 Tbsp. ground flax seed mixed with 9 Tbsp. water
  • 1 tsp. vanilla
  • 3/4 cup vegetable oil
  • 2 cups finely grated carrots
  • 8 oz can crushed pineapple (drained)
  • 1 cup shredded coconut
  • Walnuts and raisins (optional)

"Cream Cheese Frosting"

  • 4 oz dairy-free cream cheese (I use Kite Hill plain cream cheese)
  • 1/3 cup softened dairy-free butter (I use Earth Balance)
  • 1 tsp. vanilla
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, mix flour, baking soda, cinnamon, allspice, baking powder, and salt – the “Dry Ingredients.”
  3. In a large bowl, mix sugars and egg replacer until creamy with an electric mixer. Add vanilla. Add vegetable oil – the “Wet Ingredients.”
  4. Mix the “Dry Ingredients” and the “Wet Ingredients.”
  5. Stir in the carrots, pineapple, and coconut. Add walnuts and raisins if using.
  6. Grease 8×8 pan. For a thinner cake with more servings, you could use a 13×9 pan instead.
  7. Add batter to the greased pan and bake 50 minutes or until toothpick comes out clean (as oven temperatures vary).
  8. To prepare cream cheese frosting, beat with an electric mixture, the dairy-free cream cheese and butter. Add the vanilla. Add the sugar.
  9. Be sure to let the cake cool completely before frosting.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Desert
  • Cuisine: American

Find it online: https://plantbasedpersian.com/plant-based-carrot-cake/