Vegan Carrot Cake
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)

Vegan Carrot Cake

NUTRITION · PER SERVING80M COOK
CAL 26%·PRO 9%
CARBS 70G53% OF CAL
2G FIBER48G ADDED3G INTRINSIC17G OTHER51G TOTAL SUGAR
FAT 27G46% OF CAL
16G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A two-layer carrot cake with warm spices and walnuts, frosted with vegan cream cheese frosting. Moist and flavorful with no eggs or dairy.

dessertamericanbaked goodeggsdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 2 ¼ cups all-purpose flour, sifted (270g )
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup solid *refined* coconut oil (200g)
  • 1 ½ cups brown sugar (300g or cane or organic white sugar)
  • 1 cup unsweetened applesauce (250g)
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 3 large carrots (288g))
  • 1 cup chopped walnuts (toasted (112g))
  • 8 ounces vegan cream cheese (cold from the fridge)
  • ½ cup vegan butter (room temperature)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • ¼ cup cornstarch (sifted (32g))
  • 3-4 cups powdered sugar (sifted (480g))
  • 1 cup chopped walnuts (for garnish (optional))
PREP
40M
SODIUM
291MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.