Description
Indulge in the ultimate MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting, a delightful treat that will win over even the most skeptical dessert lovers. This easy-to-make, one-bowl recipe is perfect for any occasion—birthdays, holidays, or simply a cozy afternoon snack. The cake boasts a tender, moist texture thanks to freshly grated carrots and a deliciously rich flavor profile enhanced by warming spices like cinnamon and ginger. Topped with luscious vegan cream cheese frosting, this cake offers a perfect balance of sweetness and indulgence. With its simple preparation and minimal cleanup, baking has never been easier or more enjoyable!
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup vegan butter
- 2/3 cup dairy-free yogurt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp sea salt
- 1 batch vegan cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with parchment paper.
- Mix dairy-free milk and apple cider vinegar to create vegan buttermilk; set aside.
- In a large bowl, combine flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix melted vegan butter with sugars until combined; add yogurt and vanilla.
- Alternate folding in dry ingredients and vegan buttermilk into the wet mixture. Gently fold in grated carrots.
- Divide batter among prepared pans and bake for about 28–30 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting with vegan cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 32g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg