Vegan Carrot Cake
A tender and moist vegan carrot cake sweetened with natural ingredients, perfect for special occasions or cozy desserts.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
Wet Ingredients
- 0.5 cup unsweetened applesauce
- 0.5 cup vegetable oil
- 1 cup brown sugar packed
- 0.5 cup almond milk or other plant-based milk
- 2 teaspoons vanilla extract
Main Ingredients
- 2 cups grated carrots freshly grated for best texture
- 0.5 cup crushed pineapple drained
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate bowl, combine the applesauce, vegetable oil, brown sugar, almond milk, and vanilla extract. Whisk until smooth and well blended.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing to keep the cake tender.
- Gently fold in the grated carrots and drained crushed pineapple until evenly distributed.
Baking
- Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost with vegan cream cheese frosting if desired, then slice and enjoy!
Notes
For perfect results, don’t overmix, use fresh grated carrots, and ensure the pineapple is well drained. Cool completely before frosting.