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Decadent Vegan Carrot Cake

I’ve been craving carrot cake for a while now. Then, my mom asked me to bring some to a get together we had last weekend AND one of my closest friends (hey steven!) wanted to come make one with me… so naturally, I wanted to make a recipe to post too. This Decadent Vegan Carrot cake is so moist, decadent, and delicious, just like a carrot cake should be! I just know you wanna make it too!

Like most recipes, I had an idea of what I wanted for the recipe, but went and adjusted as I was making it. I’m someone who eyeballs when baking, so it’s always so intimidating to me when I have to measure everything out for a recipe. I will thank Steven for helping me make those decisions with this Decadent Vegan Carrot Cake, because it came out soooo good!

The hardest part was definitely the first step, grating the carrots. We were both making a double layered cake, and man, was that a lot of grating! We had to keep taking turns so our arms didn’t fall off. After that though, easy peasy!

Preheat the oven to 350Β°F.

In a large mixing bowl, add all the dry ingredients (flour, cane sugar, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt) and whisk to combine. In a medium mixing bowl, add in the wet ingredients (non-dairy milk, melted butter, applesauce, maple syrup, and vanilla) and mix well.

Slowly pour in the wet ingredients into the dry, and mix until well combined and there are no clumps. Then fold in the grated carrots (This would be a good time to add walnuts in the batter too, if you want.) Grease 2 8-9″ baking pans. I like to use spring form pans and parchment paper on the bottoms of the pans, to make sure it doesn’t stick, but it’s not completely necessary. Pour the batter as evenly as possible into the pans, and bake for about 50 minutes, or until a toothpick comes out of the center clean.

Let cool for at least 15 minutes before removing from the pan and let cool completely before adding frosting. To frost, lay one layer down, upside down, and ice the top. Lay the other cake, carefully, on top of that cake and frosting, then add the frosting to the top and sides. Top with walnut, if desired.

Decadent Vegan Carrot Cake

Prep time: 15 minutes
Cook time: 50 minutes
Servings: 12

Ingredients:
  • 3 1/2 cups grated carrots
  • 3 1/2 cups all purpose flour
  • 1 cup cane sugar
  • 1/2 cup brown sugar- lightly packed
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup non-dairy milk
  • 1 cup melted butter
  • 1 scant cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tbsp vanilla extract
Steps:
  1. Preheat oven to 350Β°F
  2. In a large mixing bowl, add in the flour, cane sugar, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt and whisk until well combined.
  3. In a medium mixing bowl, mix the non-dairy milk, melted butter, applesauce, maple syrup, and vanilla together.
  4. Slowly pour and mix in the wet ingredients with the dry and stir until combined and there are no large clumps.
  5. Fold in the grated carrots (and walnuts if you want).
  6. Grease 2 8-9″ baking pans. Fill each pan up as evenly as possible with the cake batter.
  7. Bake for 50 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Let cool completely before frosting with your favorite frosting/toppings!

Amanda
PP

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