Easy Vegan Carrot Cake

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 2 teaspoons Ground Cinnamon
• 0.5 teaspoon Ground Allspice
• 0.5 teaspoon Ground Nutmeg
• 0.5 teaspoon Salt
• 2 teaspoons Baking Powder
• 1 cup Non-Dairy Milk (unsweetened almond or soy milk)
• 0.5 cup Canola Oil
• 1 tablespoon Fresh Ginger (peeled and finely grated)
• 2 teaspoons Vanilla Extract
• 2 cups Carrots (grated using small holes of a box grater)
• 1 cup Walnuts (chopped; optional toast for extra flavor)
• 0.5 cup Raisins
• 0.5 cup Vegan Butter (softened, plant‑based butter)
• 1 teaspoon Lemon Zest (freshly grated)
• 8 oz Vegan Cream Cheese (room temperature, softened)
• 2 cups Powdered Sugar (sifted)

Instructions

1. Grate Carrots

   Using the small‑hole side of a box grater, grate the carrots into a bowl and set aside.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the all‑purpose flour, granulated sugar, cinnamon, allspice, nutmeg, salt, and baking powder until well combined.

   Time: PT5M

3. Add Wet Ingredients

   Add the non‑dairy milk, canola oil, grated ginger, and vanilla extract to the dry mixture and stir quickly until just combined.

   Time: PT3M

4. Fold in Carrots, Walnuts, and Raisins

   Gently fold the grated carrots, chopped walnuts, and raisins into the batter until a thick, uniform mixture forms.

   Time: PT5M

5. Bake the Cake

   Transfer the batter to a 9‑inch cake pan lined with parchment paper. Bake in a pre‑heated oven at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT50M

   Temperature: 350°F

6. Cool the Cake

   Remove the cake from the oven, let it sit in the pan for 10 minutes, then turn out onto a cooling rack and allow it to cool completely (about 3 hours) before frosting.

   Time: PT0M

7. Prepare Frosting – Cream Butter

   In a clean bowl, beat the softened vegan butter, grated lemon zest, and vanilla extract with a hand mixer until creamy.

   Time: PT5M

8. Add Cream Cheese

   Add the vegan cream cheese to the butter mixture and continue beating until fully incorporated.

   Time: PT3M

9. Incorporate Powdered Sugar

   Gradually add the sifted powdered sugar, beating after each addition, until the frosting is smooth, thick, and spreadable.

   Time: PT5M

10. Frost the Cake

    Using a spatula, spread the frosting evenly over the completely cooled carrot cake.

    Time: PT5M

11. Slice and Garnish

    Slice the frosted cake into small squares with a sharp knife. Garnish each piece with a sprinkle of crushed walnuts and a pinch of fresh lemon zest.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

2g