Vegan Carrot Cake

This cake was always one of my favorites before I became vegan and I always was on the search for a vegan carrot cake that tasted as good as I remembered. I used to pay top dollar for what seemed to be the closest I could find to the original until now!

This cake is exactly how I remember from the fresh ginger and cinnamon notes to the homemade icing this cake hits all of what you want in a carrot cake! With this simple recipe you too can make this simple and easy vegan carrot cake sure to impress you vegan and non-vegan friends!

Directions:

Cake:

Preheat your oven to 350 degrees F. Line the bottom of your pan with parchment paper or rub them with oil/butter and lightly dust flour over the top of your oil to prevent it from sticking.

Next grate your carrots on a medium level grate and set aside to add in later.

In a large bowl mix together flour, baking soda, salt, baking powder, cinnamon, and ginger until thoroughly combined.

In a separate bowl mix together your sugar, plant based milk, oil and vanilla until combined.

Begin to add your wet ingredients slowly into your dry ingredients being sure to continuously mix throughout the process. Once combined, add the carrots from earlier and mix again being careful not to over mix your batter.

Pour your batter into your cake pans 3/4 of the way full being sure not to overfill your pans. Place in the oven for about 40 minutes or until you can poke a toothpick through and have it come out clean.

Once completely cooked allow to cool on a rack for 15 to 20 minutes then remove the cakes from the pan and allow to cool completely before frosting.

Frosting:

In a large mixing bowl combine all your ingredients using a hand mixer on low to medium speed until your frosting is throughly combined and fluffy.

Place in the refrigerator until ready to frost your cake.

Ingredients:

Cake:

3 1/2 C grated carrots

3 1/4 C all-purpose flour

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/4 tsp grated fresh ginger

1 1/2 C plant-based milk

2 tsp vanilla

1 C grapeseed oil

Frosting:

4 C powdered sugar

1 C room temperature vegan butter

2 tsp vanilla extract