Oh, hello there! If you’ve stumbled upon this recipe for Vegan Carrot Cake with Cream Cheese Frosting, then you’re in for a treat! I can’t help but get giddy just thinking about this scrumptious dessert. There’s something about the combination of moist carrot cake and the tangy sweetness of cream cheese frosting that makes my taste buds dance.
I remember the first time I decided to make this cake. I was at a friend’s birthday party, and she was looking for a vegan option. It was a bit of a challenge since I’m a self-proclaimed carrot cake fanatic, and I wanted to create something that would wow not just my vegan friends but everyone at the table. After a little experimenting, this recipe emerged, and let me tell you, it was love at first bite! Friends were going back for seconds (and thirds!) and asking for the recipe. You’ve got to try this one; it’s a win-win for everyone!
What’s in Vegan Carrot Cake with Cream Cheese Frosting?
Carrots: The star of the show! Freshly grated carrots not only add moisture but also pack a sweet punch of flavor. If you can get your hands on organic carrots, do it! They taste sweeter, and the color is vibrant.
Flour: I like to use all-purpose flour for a classic texture, but feel free to swap it out for whole wheat or gluten-free flour if you prefer!
Sugar: Granulated sugar gives this cake the sweetness it needs, but you can also use coconut sugar for a more caramel flavor.
Nut Milk: Any plant-based milk will do, but I personally love almond or oat milk for their creaminess.
Apple Cider Vinegar: This is a secret ingredient that helps to activate the baking soda and gives the cake a fluffy texture. Don’t skip it!
Baking Soda: This helps to give our cake that rise we crave!
Spices: A blend of cinnamon, nutmeg, and sometimes a pinch of ginger. These spices add warmth that reminds me of my grandmother baking in her kitchen.
Walnuts/Raisins: Optional, but I think they add a lovely contrast to the tender cake. I often use walnuts for that crunch, but pecans are delightful too if you want a twist!
Vegan Cream Cheese: This is the hero of our frosting. It’s rich, creamy, and pairs perfectly with the spiced carrot cake. Look for brands like Tofutti or Kite Hill. Both work beautifully!
Powdered Sugar: This helps our frosting achieve that lovely, sweet consistency we adore!
Is Vegan Carrot Cake with Cream Cheese Frosting Good for You?
Ah, the age-old question: is dessert healthy? Well, this vegan carrot cake does offer some health benefits:
Carrots: They are packed with beta-carotene, which converts to vitamin A in our bodies—great for our eyes and skin health!
Nut Milk: This often contains added vitamins and minerals and is usually lower in calories than dairy milk.
However, let’s be real: this is still cake! So, moderation is key, especially if you’re watching your sugar intake. While it contains some wholesome ingredients, I encourage treating it as an indulgence rather than a health food!
Ingredients:
– 2 cups grated carrots
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar (or coconut sugar)
– 1 cup nut milk (almond or oat)
– 1/3 cup vegetable oil (or melted coconut oil)
– 1 tablespoon apple cider vinegar
– 1 teaspoon baking soda
– 2 teaspoons cinnamon (or to taste)
– ½ teaspoon nutmeg
– ½ cup walnuts or raisins (optional)
For Cream Cheese Frosting:
– 8 oz vegan cream cheese
– 2 cups powdered sugar
– 1 teaspoon vanilla extract (optional)
This recipe serves an enjoyable 12 slices—just enough to share with friends!
How to Make Vegan Carrot Cake with Cream Cheese Frosting?
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. You can line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the grated carrots, flour, sugar, nut milk, oil, and apple cider vinegar until well combined.
3. In a separate bowl, mix the baking soda, cinnamon, nutmeg, and optional walnuts or raisins.
4. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix!
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. While the cakes cool, prepare the cream cheese frosting. Beat the vegan cream cheese and powdered sugar together until creamy. Add the vanilla extract if desired.
9. Once the cakes are completely cooled, spread frosting between the layers and on top and sides of the cake.
10. Decorate with additional walnuts or carrot decorations if you’re feeling fancy!
Dessert Inspirations for the Soul
– If you want to lighten things up a bit, consider swapping half of the sugar for applesauce!
– You can add additional spices like ginger or cardamom for a flavor twist.
– Slice leftovers into individual servings and freeze them for a wee treat later on.
– Pair this cake with a cup of tea or coffee—trust me on this; it really elevates the experience!
I can’t wait for you to try this Vegan Carrot Cake with Cream Cheese Frosting—it’s a joy to make and a delight to eat! When you do, shoot me a message or leave a comment to share how it turned out. Happy baking!