Ingredients
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 cup brown sugar
½ cup granulated sugar
½ cup vegetable oil (or melted coconut oil)
½ cup unsweetened applesauce
1 cup almond milk (or other plant-based milk)
2 tsp apple cider vinegar (or lemon juice)
2 cups grated carrots
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
1 cup vegan butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–3 tbsp almond milk (as needed for creaminess)
Instructions
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, mix brown sugar, granulated sugar, oil, applesauce, almond milk, and apple cider vinegar until smooth.
Add the dry ingredients to the wet mixture. Stir until just combined.
Fold in grated carrots, walnuts, and raisins (if using).
Divide batter evenly between the two prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare frosting by beating vegan butter until fluffy. Gradually add powdered sugar and vanilla. Add almond milk as needed until creamy and spreadable.
Frost cooled cakes, layering them with frosting between and on top. Decorate with nuts or shredded carrots if desired.
Notes
Use freshly grated carrots for best moisture. Chill cake before slicing for cleaner cuts. Toast nuts for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg