Moist Vegan Carrot Cake

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3/4 cup (150 g) packed brown sugar
• 1/2 cup (120 ml) neutral oil (vegetable or refined coconut)
• 1/2 cup (120 g) unsweetened applesauce
• 1/2 cup (120 ml) unsweetened plant-based milk
• 1 tsp vanilla extract
• 2 cups (200 g) freshly grated carrots (about 3 medium carrots)
• 1/2 cup (80 g) crushed pineapple, well drained
• 1/2 cup (60 g) chopped walnuts or pecans (optional)
• 8 oz (225 g) vegan cream cheese, cool room temperature
• 1/4 cup (55 g) vegan butter, softened
• 2 cups (240 g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat and prepare the pans: Heat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. 2

   Mix the dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together in a large bowl until evenly combined.

3. 3

   Mix the wet ingredients: In a separate bowl, whisk the oil, brown sugar, applesauce, plant-based milk, and vanilla until smooth and uniform.

4. 4

   Combine the batter: Pour the wet ingredients into the dry and stir gently until just combined. A few small lumps are fine. Do not over-mix.

5. 5

   Fold in carrots and pineapple: Fold in the grated carrots, well-drained crushed pineapple, and nuts if using until evenly distributed throughout the batter.

6. 6

   Bake: Divide the batter evenly between the pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean and the edges pull away from the pan sides.

7. 7

   Cool completely: Cool in the pans for 10 minutes, then turn out onto a wire rack. The layers must be fully cool before frosting goes on.

8. 8

   Make the frosting and assemble: Beat vegan cream cheese and vegan butter until smooth. Add powdered sugar one cup at a time and beat until fluffy and thick. Frost the bottom layer, stack the second, then cover the top and sides. Refrigerate 30 minutes before slicing.