Servings 12 people
Ingredients
Recipe Ingredients:
- 1 cup unbleached all purpose flour
- 1 1/4 cup unbleached cake flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1 tsp. salt
- 1 egg beaten
- 1/4 cup unsweetened apple sauce
- 3 tsp. vanilla extract divided
- 1 cup Pacific Foods Organic Coconut Original Plant-Based Beverage
- 1 cup sugar
- 1/2 cup melted coconut oil
- 2 cups grated carrots about 4-5 medium sized carrots
- 8 oz. softened vegan cream cheese
- 1/2 cup softened vegan butter
- 4 cups powdered sugar
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9x13 baking pan with coconut oil.
- Add flours, baking soda, baking powder, spices, and salt to a bowl. Stir to combine.
- To a separate large bowl add beaten egg, applesauce, 2 teaspoons vanilla extract, coconut non-dairy beverage, sugar, and melted coconut oil. Whisk to combine. Add carrots and stir until just combined.
- Slowly add dry ingredients to wet ingredients, mixing thoroughly before adding more dry ingredients.
- Pour carrot cake batter into greased baking dish.
- Bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.
- Remove carrot cake from oven and let cool completely before frosting.
- To make frosting: Use a hand mixer to beat vegan cream cheese and vegan butter until whipped. Add in powdered sugar one cup at a time and beat until fluffy. Add in remaining one teaspoon of vanilla extract and beat until fluffy.
- Spread cream cheese frosting on top of carrot cake and sprinkle with walnuts.
- Cut into squares and enjoy!
Notes
Leftover carrot cake squares will keep in the refrigerator for up to five days.