Yofee’s Vegan Carrot Cake

Cake Ingredients

  • 2 1/2 cups all purpose flour

  • 1 cup brown sugar

  • 1 cup white sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1 teaspoon salt

  • 1/2 cup canola oil

  • 1 cup applesauce

  • 3/4 cup non-dairy milk (vanilla or plain)

  • 1 tablespoon pure vanilla extract

  • 3 cups grated carrots (about 3 large carrots)

  • 1 cup chopped walnuts

  • 1/2 cup raisins

  • 1 1/2 cups – 2 cups pecans

Directions

  • Add all dry ingredients and whisk together.
  • Add wet ingredients to dry ingredient mixture and combine completely.
  • Fold in walnuts and raisins.
  • Oil two 8 or 9 inch pans, pour batter, and bake at 350 degrees for 35 to 45 minutes.
  • Let cool before removing from the pans and frosting.
  • Add a layer of frosting to the top of the bottom layer and add top layer.
  • Add frosting to the entire two-tier cake and refrigerate for a few hours.
  • Add pecans on top and sides for a beautiful finish.

Vegan cream cheese frosting Ingredients

  • 2 sticks of vegan butter

  • 2 cups of powdered sugar

  • 2 tablespoons of vanilla

  • Non-dairy milk (optional)

  • 4 to 7 ounces vegan cream cheese

Directions

  • Combine all ingredients in a bowl except the non-dairy milk.
  • Add non-dairy milk if necessary. The vegan cream cheese should be sufficient, but add the milk if you’d like.
  • Once complete, go to step six (6) above and complete the recipe.

That’s it! Enjoy this yummy treat and let the community know how it goes. Shalom.

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