Looking for the perfect dessert to bring to your next spring gathering or weekend brunch? Rhonna recently discovered this incredible carrot cake and it’s quickly become her go-to sweet treat. It’s moist, perfectly spiced, and topped with a luscious vegan cream cheese frosting. Whether you’re celebrating something special or just want a cozy slice with your tea, this one’s a winner.
Classic Carrot Cake
Cake Ingredients
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¾ cup granulated sugar
½ cup brown sugar
¾ cup neutral oil (canola or vegetable)
½ cup applesauce
½ cup non-dairy milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
2 cups grated carrots (lightly packed)
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
Frosting Ingredients
½ cup vegan butter, slightly softened
½ cup vegan cream cheese, slightly softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13 pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a separate bowl, combine the sugars, oil, applesauce, milk, vinegar, and vanilla. Mix well.
Fold the wet ingredients into the dry, then add in the carrots, pineapple, and any optional add-ins like nuts or raisins. Stir until just combined.
Pour the batter evenly into your prepared pans and bake for 35–40 minutes (for rounds) or 40–45 minutes (for 9×13) until a toothpick comes out clean.
Let the cake cool completely before frosting.
To make the frosting, beat together the vegan butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Continue beating until fluffy and spreadable.
Frost, slice, and enjoy! Best kept refrigerated, but you can serve it room temp for peak flavor and texture.
Let us know if you make it—and if you’re like Rhonna, you might find yourself baking it more than once this season!
This recipe has been adapted from our friends at Post Punk Kitchen.
