Vegan Carrot Cake

Ingredients

Cake

1 Cup Soy Milk

1 Teaspoon Apple Cider Vinegar

1 Teaspoon Baking Powder

2 Cups All Purpose Flour

½ Baking Soda

½ Teaspoon Salt

1½ Teaspoon Cinnamon

½ Teaspoon Ground Ginger

¼ Teaspoon Ground Clove

½ Cup Brown Sugar

½ Cup White Sugar

1 Inch Ginger, Peeled and Grated

⅓ Cup Canola Oil

1 Teaspoon Vanilla Extract

1 Packed Cup Shredded Carrots (about 3 large Carrots)

Cream Cheese Frosting

½ Cup Vegan Butter (Country Crock Vegan Butter)

1 Cup Vegan Cream Cheese (Tofutti)

5 Cups Powdered Sugar

1 Vanilla Bean or 2 Teaspoons of Vanilla Extract

For the Frosting Recipe Click Here:

https://www.surfandsalt.org/post/vegan-cream-cheese-frosting

Procedures

Grease and line a 9 inch cake tin with canola oil and parchment paper. Preheat the oven to 350 degrees Fahrenheit.

In a medium sized bowl, combine the soy milk, vanilla extract, grated fresh ginger, apple cider vinegar, and shredded carrots. Mix until the vanilla extract grated ginger and apple cider vinegar and well incorporated into the soy milk and the carrot are evenly coated in the liquid.

In another medium bowl, sift in the flour, salt, cloves, cinnamon, baking powder, baking soda, ground ginger. Use a whisk together all the ingredients until well mixed.

In a large bowl, add the brown sugar, white sugar, and the canola oil and mix until well combined. Add half of the carrot and soy milk mixture to the sugar and oil mixture and mix until well incorporated. Add half of the dry ingredients into the large bowl and mix until just combined.

Add the rest of the carrot and soy milk mixture to the large bowl and mix to combine. Then add the remaining of the dry ingredients to the large bowl and mix until smooth and well incorporated.

Pour the batter into the greased and parchment paper lined cake tin. Place the cake tin in the oven and bake for 36 to 38 minutes or until a cake test comes out clean. Once the cake is finished baking, place it onto a cooling rack and let chill until room temperature.

While the cake is chilling, make the frosting.

For the Full Frosting Recipe Click Here:

https://www.surfandsalt.org/post/vegan-cream-cheese-frosting

This cake is easiest to frost when both the cake and the frosting are chilled. I recommend chilling the frosting and cake in the fridge for at least 2 to 3 hours before frosting. When the cake and frosting are finished chilling, frost the cake. Serve and enjoy. Keep the cake in the fridge to preserve and best enjoyed within the next 3 to 4 days.