Cook & Craft With Love

 Vegan Carrot Cake

Carrot Cake is a classic Easter dessert, so moist and flavorful, that everyone craves at this time of year. I found a recipe in 2022 and tweaked it for Katie to safely eat without losing any of the flavor. I made it in 2023 to take to her in-laws and since it was such a crowd pleaser, I will be making it again this year!

Ingredients:

2 1/2 cups flour

1 cup brown sugar, packed
1 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 cup cinnamon applesauce
3/4 cup almond milk with 2 tsp cider vinegar
1/2 cup canola oil
1 tbsp. vanilla
3 cups grated carrots
1 cup white raisins
1/2 cup crushed pineapple with some juice
1 cup chopped walnuts (optional)

Vegan Cream Cheese Frosting

1/2 cup vegan butter, cubed and softened
8 ounces vegan cream cheese
1 tsp vanilla 
4 cups confectioners' sugar
Walnuts, for garnish (optional)

1. Preheat oven to 350 F. Grease and flour 2 (8-inch) round cake pans.
2. Measure milk and add 2 tsp cider vinegar, stir to create sour milk.
3. In a large bowl, combine dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg.
4. Add applesauce, pineapple, soured almond milk, oil and vanilla.  Stir to combine.
5. Fold in carrots, raisins, and walnuts. Do not overmix.
6. Pour cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and tops of the cakes are set.
7. Remove cakes from the oven and cool in the pans on a wire rack for about 20 minutes before carefully removing from pans. Allow cakes to cool completely on the wire rack before frosting.
8. For the frosting, whip the vegan butter, vegan cream cheese and vanilla extract until combined. 
9. Gradually add the confectioners' sugar until light and fluffy.
10. Frost between layers, over the top and down the sides of the cake4.
11. Garnish with additional chopped walnuts, if desired. Refrigerate until ready to serve.