This Vegan Carrot Cake is incredibly moist, perfectly spiced, and topped with a creamy vegan cream cheese frosting. It’s a delightful dessert that will impress both vegans and non-vegans alike!

Ingredients

For the Cake:

• 2 cups (240g) grated carrots (about 4-5 medium carrots)
• 1 cup (240ml) vegan buttermilk (made by mixing 1 cup plant-based milk with 1 tablespoon apple cider vinegar)
• 1 ½ cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar or coconut sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup (120ml) vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Optional: ½ cup (75g) chopped walnuts or raisins

For the Vegan Cream Cheese Frosting:

• ½ cup (113g) vegan cream cheese, softened
• ½ cup (113g) vegan butter, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Prepare the Vegan Buttermilk: In a small bowl, combine the plant-based milk with apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
4. Combine Wet Ingredients: In another bowl, mix together the grated carrots, vegan buttermilk, vegetable oil, and vanilla extract until smooth.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. If desired, gently fold in walnuts or raisins.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat together the softened vegan cream cheese and vegan butter until creamy.
   • Gradually add powdered sugar and vanilla extract; mix until smooth and fluffy.
9. Frost the Cake: Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
10. Serve and Enjoy: Your Vegan Carrot Cake is now ready to be enjoyed! Slice and serve at room temperature.

Tips for Success

• Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
• Customization: Feel free to add other spices like cardamom or cloves for extra flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Carrot Cake is not only delicious but also easy to make in just one bowl! Enjoy this delightful treat for any occasion!