Vegan Carrot Cake with Cream Cheese Frosting
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It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 5.0 (5)

Vegan Carrot Cake with Cream Cheese Frosting

NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 13%
CARBS 75G54% OF CAL
4G FIBER15G OTHER55G TOTAL SUGAR
FAT 31G50% OF CAL
8G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, spiced vegan carrot cake layered with tangy vegan cream cheese frosting. Tender crumb and classic flavors make it perfect for celebrations.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups all-purpose flour
  • ¾ cup white sugar
  • ½ cup brown sugar (lightly packed)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup light oil ((such as canola or vegetable))
  • 1 cup full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 ¼ cups grated carrots (lightly packed)
  • ½ cup chopped walnuts or pecans
  • ½ cup raisins
  • ½ cup drained crushed pineapple
  • 8 oz vegan cream cheese ((brick-style))
  • ¼ cup firm vegan butter ((I used Earth Balance, see notes))
  • 2 ½ - 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
PREP
25M
SODIUM
369MG
ESTIMATE
COMPLETE

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