Vegan Carrot Cake with Vegan Cream Cheese Frosting
*Recipe adapted from Loving It Vegan
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 and 1/3 cups grated carrot
- 1 and 1/2 cups brown sugar
- 2 flax eggs (2 Tbsp ground flaxseed meal with 6 Tbsp Water)
- 1/2 cup (120ml) Canola Oil*
- 1 tsp Vanilla extract
- 1 Tbsp apple cider extract
- 1 cup chopped walnuts (optional)
Vegan cream Cheese frosting:
- 8oz vegan cream cheese (you can find this at any natural food store!)
- 1/4 cup vegan butter
- 2 TBS warm water mixed with Coconut Cloud Vanilla creamer
- 4 cups powdered sugar
- 1/2 tsp vanilla extract
Preheat the oven to 350°F. Grease two 7-inch cake pans and line the bottoms with parchment paper.
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
Add the grated carrot and the brown sugar.
Add the oil, vanilla and apple cider vinegar to the mixing bowl. Then add the flax eggs. Mix everything together in the mixing bowl.
*If your batter is too dry to mix after letting it sit for a couple of minutes) then add in a little non-dairy milk (like extra of the Coconut Cloud creamer mixed with warm water). Only add as much as you need to get the batter to a wet enough consistency so that it can mix properly.
Lastly add the chopped walnuts if you want to add them.
Divide the mixture between the two 7-inch cake tins. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely on a cooling rack.
While the cakes are cooling, prepare your frosting. Mix all frosting ingredients together in mixing bowl except for the Coconut Cloud creamer liquid. Slowly add in the liquid while beating, until a smooth, creamy frosting consistency is achieved.
Frost your cake (in between the layers and on top!) and sprinkle crushed walnuts on top of the cake and serve.