Simple Vegan Carrot Cake NO ONE Will Know Is Vegan!

Ingredients

• 2 cups All-Purpose Flour (spooned into measuring cup, not scooped)
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 0.25 teaspoon Salt
• 2 teaspoons Cinnamon (ground)
• 0.25 teaspoon Nutmeg (ground)
• 0.125 teaspoon Ground Cloves
• 1 tablespoon Ground Flaxseed (for flax egg; combine with water and let sit 5 minutes)
• 3 tablespoons Water (for flax egg)
• 0.5 cup Unsweetened Applesauce (acts as egg and oil replacer)
• 0.5 cup Vegetable Oil (use all‑applesauce to make oil‑free version)
• 0.75 cup Cane Sugar (provides a bit more nutrition than white sugar)
• 0.25 cup Maple Syrup (pure maple syrup, adds flavor)
• 1.5 teaspoons Pure Vanilla Extract
• 2.5 cups Carrots (grated; about 3 medium carrots)
• 0.5 cup Vegan Butter (block) (room temperature; brands like Earth Balance or Miyoko’s)
• 0.5 cup Vegan Cream Cheese (store‑bought; Tofutti or President’s Choice plant‑based cream cheese)
• 3 cups Powdered Icing Sugar (adjust 2‑4 cups for desired firmness; add gradually)
• 0.25 cup Toasted Crushed Walnuts (optional garnish)

Instructions

1. Make the Flax Egg

   Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Stir, then let sit for 5 minutes until it becomes a thick, gel‑like mixture.

   Time: PT5M

2. Grate the Carrots

   Wash, peel, and grate carrots using the large holes of a box grater until you have about 2½ cups.

   Time: PT5M

3. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 cups all‑purpose flour, 2 tsp baking powder, 2 tsp baking soda, ¼ tsp salt, 2 tsp cinnamon, ¼ tsp nutmeg, and ⅛ tsp ground cloves until evenly distributed.

   Time: PT5M

4. Mix Wet Ingredients

   In another bowl whisk the flax egg, ½ cup unsweetened applesauce, ½ cup vegetable oil, ¾ cup cane sugar, ¼ cup maple syrup, and 1½ tsp vanilla extract until smooth.

   Time: PT5M

5. Combine Wet and Dry, Fold Carrots

   Add the wet mixture to the dry ingredients and stir gently until no flour pockets remain. Fold in the grated carrots just until evenly distributed.

   Time: PT3M

6. Prepare the Cake Pans

   Butter and flour two 8‑inch round cake pans (or line with parchment). Divide the batter evenly between the pans, smoothing the tops with a spatula.

   Time: PT4M

7. Bake the Cakes

   Place pans on the middle rack of a pre‑heated oven at 350°F. Bake for 22‑27 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 350°F

8. Cool the Cakes

   Allow the cakes to cool in the pans for 12 minutes, then turn them out onto a cooling rack and let them cool completely (about 30 minutes) before frosting.

   Time: PT42M

9. Prepare the Vegan Cream Cheese Frosting

   In the stand mixer fitted with the paddle attachment, beat ½ cup room‑temperature vegan butter on medium speed until light and smooth. Add ½ cup vegan cream cheese and continue beating until fully incorporated. Gradually add powdered icing sugar, ¼ cup at a time, beating and scraping the bowl sides until the desired consistency is reached (2‑4 cups total).

   Time: PT10M

10. Chill the Frosting (Optional)

    If you used only 2 cups of powdered sugar or prefer a firmer texture, cover the bowl and refrigerate the frosting for 10 minutes before spreading.

    Time: PT10M

11. Assemble and Frost the Cake

    Place one cooled cake layer on a cake stand or plate. Spread a generous layer of frosting on top. Place the second layer and frost the top. Keep the sides bare or add a thin crumb coat if desired. Garnish with toasted crushed walnuts or toasted coconut.

    Time: PT5M

Nutrition Facts

Calories

310

Protein

4 g

Carbohydrates

45 g

Fat

14 g

Fiber

3 g