Easy Vegan Carrot Cake

Ingredients

• 1 1/2 cups (200g) all purpose flour
• 3/4 cups (150g) granulated white sugar
• 1 1/2 tsp (7g) baking powder
• 1/2 tsp (2.5g) baking soda
• 1 tsp (6g) salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup (120g) plain non-dairy milk
• 1/4 cup (56g) oil
• 2 tsp (10g) apple cider vinegar
• 2 tsp (10g) vanilla extract
• 1 cup (100g) grated carrot
• 1/2 cup (60g) chopped walnuts (optional)
• 3 cups (400g) all purpose flour
• 1 1/2 cups (300g) granulated white sugar
• 1 tbsp (14g) baking powder
• 1 tsp (5g) baking soda
• 2 tsp (10g) salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 cup (240g) plain non-dairy milk
• 1/2 cup (112g) oil
• 4 tsp (20g) apple cider vinegar
• 4 tsp (20g) vanilla extract
• 2 cups (200g) grated carrot
• 1 cup (120g) chopped walnuts (optional)

Instructions

1. 1

   Preheat the oven to 350 ºF. Prepare your...: Preheat the oven to 350 ºF. Prepare your baking pans by spraying them with oil, then placing a cut piece of parchment paper to fit the bottom on the pan. Set aside.

2. 2

   In a large mixing bowl whisk together the...: In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

3. 3

   Once the oven has preheated, add the plant...: Once the oven has preheated, add the plant milk, oil, apple cider vinegar, and vanilla extract and mix in with a wooden spoon so that it is mostly combined. Some dry patches are ok.

4. 4

   Fold in the grated carrot and chopped walnuts...: Fold in the grated carrot and chopped walnuts (if using).

5. 5

   Divide the cake between the prepared pans and...: Divide the cake between the prepared pans and gently spread the batter to fill the pans and flatten the top.

6. 6

   Bake at 350 ºF until a tester comes...: Bake at 350 ºF until a tester comes out clean and the edges start to pull away from the sides of the pan. For a 6-inch cake this is 27-28 minutes, for an 8-inch cake this is 34-36 minutes.

7. 7

   Let cool in the pan for 5-8 minutes,...: Let cool in the pan for 5-8 minutes, then gently turn out of pan. Peel off the parchment paper from the bottom of the cake, then flip upright on a cooling rack and let cool to room temperature.

8. 8

   Place the cakes on cardboard rounds and wrap...: Place the cakes on cardboard rounds and wrap them in plastic wrap. Refrigerate to chill before frosting.