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GET RECIPE: theplantbasedschool.com/vegan-carrot-cake/
Our vegan carrot cake is an easy-to-make one-layer cake with simple ingredients you already have in your pantry.
You’ll love this recipe because you can put it together with little effort; it’s perfectly moist, tender, and packed with flavor thanks to the carrots, walnuts, cinnamon, nutmeg, and allspice.
INGREDIENTS:
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 cup (200 grams) brown sugar
3 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon all spice optional
1 tablespoon (10 grams) baking powder
½ teaspoon baking soda
⅛ teaspoon salt
WET INGREDIENTS
¾ cup (180 grams) of dairy-free milk we use almond milk
⅓ cup (70 grams) olive oil or another vegetable oil
2 teaspoons vanilla extract
1 inch (2½ centimeters) ginger grated
2½ cups (300 grams) carrots finely grated
ADD-INS
¾ cup (90 grams) walnuts chopped or pulsed in a food processor
½ cup (70 grams) raisins
FROSTING
2 ounces (60 grams) vegan butter diced and softened at room temperature
½ lemon the grated zest
1 teaspoon vanilla extract
4 ounces (120 grams) vegan cream cheese
1 cup (120 grams) powdered sugar
BAKE at 340°F or 170°C for 45 to 55 minutes, or until a toothpick inserted in the center comes out dry.
Enjoy ❤️ Nico & Louise