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Vegan Carrot Cake

Easy and delicious vegan carrot cake for everyone!
Course Dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1 cake
Author Keren Natalia

Ingredients

Wet Ingredients:

  • 2 large carrots grated (about 277 gram)
  • 1 1/2 cup milk
  • 1/2 cup raw sugar
  • 1/3 cup melted coconut oil
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Dry Ingredients:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp Beyond Latte Ginger Latte Mix optional
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1/2 tsp salt
  • 1/2 cup chopped walnut
  • 1/2 cup of Lemon Cream Cheese Frosting

Instructions

  1. Preheat oven to 180C. Line a 34 x 24 cm baking pan
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, whisk together the wet ingredients.
  4. Mix the dry ingredients into the bowl with the wet ingredients and stir until just combined.
  5. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cool for 5-10 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely before frosting.

Recipe Notes

If you're a super lazy person (like me at times) you can put all the ingredients and pulse them in a blender. You want to be careful though, not to overblend so you still get some texture from the carrots of the nuts.