This carrot cake would be perfect for dessert at any time of day. It goes well with coffee or tea. I would suggest serving the cake slightly chilled, as the cake and frosting will be a little more firm and easier to slice.
Ingredients
For The Carrot Cake
- 1 1/2 cups carrots finely shredded
- 1¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 tsp salt
- 1 3/4 cup plant based milk I used soy
- 1/2 cup vegan butter melted (I used Earth Balance)
- 1 tablespoon apple cider vinegar
- 1 tsp vanilla extract
For The Cream Cheese Frosting
- 8 oz vegan cream cheese softened (I used Daiya)
- 1/2 cup vegan butter softened (I used Miyoko’s)
- 4 cups powdered sugar
- 1 tsp vanilla extract
Optional Topping
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a 7-inch springform pan with parchment paper.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry ingredients and pour into lined cake pan.
- Bake for 50-60 minutes (toothpick inserted into off-center should come out clean). After 15 minutes remove the outer band of the cake pan.Cool cake for 1 hour uncovered, then cover and chill at least 1 hour. The center may deflate slightly while cooling.
- Remove side parchment. Trim top of chilled cake to make it even. Use trimmings to fill center dent if there is one. Cut cake into 2 layers to frost.
- To make the frosting, use a hand mixer to combine the frosting ingredients until light and fluffy.
- After frosting, sprinkle cake with chopped walnuts. Cake is best served cold!