Ingredients
Cake:
Dry Ingredients
3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Wet Ingredients
2 cups dairy free milk
2/3 cup unsweetened applesauce
2 tbs apple cider vinegar
2 tsp vanilla extract
2 cups shredded carrots
Frosting:
8 oz vegan cream cheese *
1/2 cup vegan butter, room temperature (I used Earth Balance)
3-4 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350 °F
Grease and/or line your baking sheet of choice (I used a muffin tin and made cupcakes - you could used 2 8"-9" inch rounds or a 9" x 13" pan)
In a medium bowl, add flour, sugars, baking soda, salt, cinnamon and nutmeg and stir until combined
In a large bowl, whisk together dairy free milk, applesauce, vinegar and vanilla extract
Stir carrots into wet ingredients
Slowly add in dry ingredients (in about thirds) to the wet ingredients
Stir until just combined
Pour batter into prepared baking sheet
Bake for 25-35 minutes. A toothpick should come out without any crumbs but may seem slightly moist
While the cake is cooling, prepare the frosting by creaming the cream cheese and butter until light and fluffy
Mix in the vanilla extract
Add the powdered sugar a bit at a time, and continue to mix until you have a frosting like consistency (should be fairly stiff, but spreadable)
Wait until cake is completely cooled before frosting
No comments:
Post a Comment