Indulge in the delightful flavors of this vegan carrot cake topped with a luscious cream cheese frosting. It's moist, spiced, and utterly delicious!
Ingredients: 2 cups grated carrots. 1 1/2 cups all-purpose flour. 1 cup coconut sugar. 1/2 cup unsweetened applesauce. 1/2 cup vegetable oil. 1/4 cup almond milk. 1/4 cup crushed pineapple, drained. 1/4 cup chopped walnuts. 1/4 cup raisins. 2 teaspoons baking powder. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 8 oz vegan cream cheese, softened. 1/4 cup vegan butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.
Instructions: Preheat oven to 350F 175C. Grease and flour a 9x13 inch baking pan. In a large bowl, combine grated carrots, flour, coconut sugar, applesauce, vegetable oil, almond milk, crushed pineapple, walnuts, raisins, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until well combined. Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. In a separate bowl, beat vegan cream cheese and vegan butter until smooth and creamy. Add powdered sugar and vanilla extract, and beat until well combined and creamy. Spread the cream cheese frosting over the cooled carrot cake. Slice and serve. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
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