Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup applesauce or crushed pineapple
- 3/4 cup almond milk
- 1 tablespoon pure vanilla extract
- 3 cups grated carrots (approximately 3 large carrots) – make sure to squeeze excess moisture from the grated carrots using a cloth or towel
- 1 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1 batch of vegan cream cheese frosting
Instructions:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and generously grease two round cake pans with oil.
- In a large mixing bowl, combine all the dry ingredients, and whisk until well incorporated.
- Add the oil, applesauce (or crushed pineapple), almond milk, and vanilla to the dry ingredients. Mix with a large spoon until just combined. Gently fold in the grated carrots and walnuts, being cautious not to overmix to avoid a dense texture.
- Evenly distribute the cake batter between the prepared cake pans. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean and the tops are firm.
- Allow the cakes to cool in the pans for about 20 minutes before carefully transferring them to a wire rack to cool completely.
- Once the cakes are completely cooled, frost them with the vegan cream cheese frosting or your preferred vegan vanilla frosting.
- Enjoy your delectable vegan carrot cake! Store any leftovers in the refrigerator for up to 1 week, covering to maintain freshness.