Vegan Carrot Cake

Ingredients

• Cake:
• 2 cups (250 g) all-purpose flour
• 1½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 cup (240 ml) neutral oil
• ¾ cup (180 ml) unsweetened plant milk
• 1 cup (200 g) packed light brown sugar
• ½ cup (120 ml) maple syrup
• 2 tsp pure vanilla extract
• 3 cups (300 g) finely grated carrots (about 4 medium)
• ½ cup (60 g) chopped walnuts (optional)
• ½ cup (75 g) raisins (optional)
• Frosting:
• 1 cup (225 g) vegan cream cheese, cold
• ½ cup (115 g) vegan butter, softened
• 3 cups (360 g) powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line with parchment rounds.

2. 2

   Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.

3. 3

   In a separate bowl, whisk oil, plant milk, brown sugar, maple syrup, and vanilla until smooth.

4. 4

   Pour wet into dry and fold gently until almost combined. Add the grated carrots, walnuts, and raisins. Fold until just incorporated — do not overmix.

5. 5

   Divide the batter evenly between the prepared pans and smooth the tops.

6. 6

   Bake for 30–35 minutes, until a toothpick inserted in the centre comes out clean.

7. 7

   Cool in the pans for 10 minutes, then turn out onto a rack to cool completely. Frosting on a warm cake melts and slides off.

8. 8

   For the frosting: beat the cold vegan cream cheese with the softened vegan butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.

9. 9

   Place one cake layer on a plate, spread with a third of the frosting, top with the second layer, and frost the top and sides.