Vegan Carrot Cake (super moist)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Brown Sugar (packed)
• 2 tsp Ground Cinnamon
• 1 tsp Ground Allspice
• 0.5 tsp Ground Nutmeg
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 0.5 tsp Salt (pinch)
• 1 cup Almond Milk (unsweetened)
• 0.5 cup Olive Oil (extra virgin)
• 2 tsp Vanilla Extract
• 1 tsp Ground Ginger
• 2 cups Carrots (grated (about 3 medium carrots))
• 1 cup Walnuts (chopped)
• 1 cup Raisins
• 0.5 cup Vegan Butter (softened)
• 4 oz Vegan Cream Cheese (softened)
• 2 cups Powdered Sugar
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract (for frosting)

Instructions

1. Grate Carrots

   Peel the carrots and grate them using a box grater or a food processor with a grating attachment. Set aside.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt until evenly blended.

   Time: PT3M

4. Add Wet Ingredients

   Pour in the almond milk, olive oil, vanilla extract, and ground ginger. Stir with a spatula until the mixture is just combined; a few dry streaks are okay.

   Time: PT2M

5. Fold in Carrots, Walnuts, and Raisins

   Gently fold the grated carrots, chopped walnuts, and raisins into the batter until evenly distributed.

   Time: PT3M

6. Prepare Cake Pan

   Line the cake pan with parchment paper and lightly grease the paper with a touch of oil.

   Time: PT2M

7. Transfer Batter to Pan

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT1M

8. Bake the Cake

   Bake for 50‑55 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT55M

   Temperature: 350°F

9. Cool Completely

   Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack and cool completely before frosting.

   Time: PT30M

10. Make Frosting

    In a bowl, beat the vegan butter and vegan cream cheese together until smooth. Add powdered sugar, lemon zest, and vanilla extract, and beat until light and fluffy.

    Time: PT5M

11. Frost the Cake

    Spread the frosting evenly over the cooled cake using a frosting spatula. Let the frosting set for a few minutes.

    Time: PT5M

12. Slice and Serve

    Cut the cake into 12 equal squares and serve.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

3g