Vegan Carrot Cake

Recipe by Michelle Cehn (@vegan)

Difficulty level
Vegan Carrot Cake
Prep Time
15m
Cook Time
35m
Servings
16
This vegan Carrot Cake recipe from Michelle @vegan is the perfect springtime dessert, combining a spiced (and carrot-packed) crumb with a silky vegan cream cheese frosting. Using Bored Cow Original as your milk substitute makes this a great show-stopping treat for any holiday or celebration.

IN THIS RECIPE

Original

Original

Available in 32 oz, 11 oz (Coming soon!)
Shop now Find in stores

Key Benefits

vegan-friendly

VEGAN
FRIENDLY

Ingredients

Cake: Dry Ingredients

3 cups all-purpose flour

1½ teaspoons baking soda

1½ teaspoons baking powder

3 teaspoons cinnamon

¾ teaspoon salt

¼ teaspoon nutmeg

Cake: Wet Ingredients

1½ cups Bored Cow Milk

2¼ cups shredded carrots, packed, about 6 carrots shredded

1½ cups lightly-packed brown sugar

⅓ cup canola oil

2 teaspoons vanilla extract

2-4 Medjool dates

Frosting

8 ounces plant-based cream cheese

¼ cup plant-based butter, softened

14 cups powdered sugar, sifted

1 teaspoon lemon juice

1 teaspoon vanilla extract

¼ teaspoon salt

Key Benefits

vegan-friendly

VEGAN
FRIENDLY

Instructions

  1. For the cake, Preheat oven to 350°F. Grease two 9 inch cake pans (line the bottom with parchment paper and then grease the sides).

  2. Whisk together flour, baking soda and powder, cinnamon, salt, and nutmeg in a large mixing bowl, until well combined.

  3. Shred the carrot and add to a medium mixing bowl with the oil, plant-based milk, brown sugar, and vanilla.

  4. When the oven is preheated, fold together the wet and dry ingredients in the large mixing bowl, being careful not to overmix the batter.

  5. Pour the batter into each cake pan in even amounts. Bake the muffins for 35-40 minutes or until the tops of the cake are springy when touched and an inserted toothpick comes out clean.

  6. Cool the cakes in their pans for 15 minutes, before carefully turning the cake layers onto cooling racks. Remove the parchment paper from the bottom and let them cool completely before frosting with cream cheese frosting.

  7. For The Cream Cheese Frosting, using a stand or hand-mixer, whip the plant-based cream cheese and butter together until fluffy and completely combined.

  8. Begin to incorporate the powdered sugar into the mixture by sifting in ½ cup at a time. Beat on a low speed until fully mixed together.

  9. Scrape the sides with a spatula in order to ensure even mixing.

  10. Add in lemon juice, vanilla extract, and salt to the frosting, being careful not to over mix.

  11. For a thicker frosting, either chill in the fridge for an hour or add more powdered sugar.

Milk Splatter

Recommended Recipes

More recipes
Curved Divider