Description
Indulge in the delightful flavors of our MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting. This crowd-pleasing dessert is perfect for any occasion, featuring a soft and fluffy texture that will impress even non-vegans. Made without eggs or dairy, this easy-to-follow recipe requires only one bowl, making cleanup a breeze. The rich spiced carrot cake is complemented by a creamy, dairy-free frosting that adds an irresistible finishing touch. Whether you’re celebrating a special moment or simply treating yourself, this cake is sure to become a favorite.
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 cup vegan butter
- Dairy-free yogurt
- Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans.
- Make the vegan buttermilk by mixing dairy-free milk with apple cider vinegar and letting it sit for 5 minutes.
- In a large bowl, combine dry ingredients: flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together melted vegan butter, sugars, yogurt, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients, alternating with the vegan buttermilk and folding in grated carrots carefully.
- Divide the batter among prepared pans and bake for 28–30 minutes or until a toothpick comes out clean.
- Once cooled completely, frost with prepared vegan cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg