Classic Vegan Carrot Cake

It’s decadent. It’s ridiculously delicious. And it’s an open invitation to treat yourself! Inspired by benourished.me

Yields1 Serving
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

Ingredients

 4 flax eggs
 ¼ cup canola oil
 2 cups sugar
 2 tsp baking powder
 1 tsp baking soda
 2 tsp cinnamon
 2 cups flour
 3 cups grated raw carrot
 1 tsp salt
 ¼ cup raw pecans finely chopped (plus about a dozen pecan halves for decorations)
 8 oz vegan cream cheese
 10 tbsp non-dairy butter solid
 2 tsp vanilla extract
 1 lb powdered sugar

						

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Instructions

1

Wash, peel, and chop the carrots into 2-3 inch wedges. Grate them in a blender until finely chopped, being careful of any big chunks that may get caught in the blade. (This step can be done ahead of time.)

2

Preheat oven to 325 degrees. Grease and flour 2 9-inch round cake pans

3

Prepare the flax eggs in a large mixing bowl and let sit. Add the sugar and oil; stir well to combine.

4

Add ½ of the remaining dry ingredients; stir well.

5

Add the carrots, then the rest of the dry ingredients until well mixed.

6

Divide the batter evenly between the two pans and bake until golden brown. The cake will bounce back slightly when it’s done. Let cool completely.

7

While the cake is baking, prepare the frosting. Bring the vegan butter and cream cheese to room temperature or until just warm enough to blend easily. Cream them together, adding the pecans and vanilla. Add the sugar in small batches (to avoid a mess!), and stir very well until combined and smooth. Refrigerate the frosting until the cake is cool.

8

Frost the cake with a generous layer between the two cakes. Place the pecan halves around the edge of the cake if desired.

9

Keep the cake refrigerated until ready to serve.

10

Enjoy!

Ingredients

 4 flax eggs
 ¼ cup canola oil
 2 cups sugar
 2 tsp baking powder
 1 tsp baking soda
 2 tsp cinnamon
 2 cups flour
 3 cups grated raw carrot
 1 tsp salt
 ¼ cup raw pecans finely chopped (plus about a dozen pecan halves for decorations)
 8 oz vegan cream cheese
 10 tbsp non-dairy butter solid
 2 tsp vanilla extract
 1 lb powdered sugar

Directions

1

Wash, peel, and chop the carrots into 2-3 inch wedges. Grate them in a blender until finely chopped, being careful of any big chunks that may get caught in the blade. (This step can be done ahead of time.)

2

Preheat oven to 325 degrees. Grease and flour 2 9-inch round cake pans

3

Prepare the flax eggs in a large mixing bowl and let sit. Add the sugar and oil; stir well to combine.

4

Add ½ of the remaining dry ingredients; stir well.

5

Add the carrots, then the rest of the dry ingredients until well mixed.

6

Divide the batter evenly between the two pans and bake until golden brown. The cake will bounce back slightly when it’s done. Let cool completely.

7

While the cake is baking, prepare the frosting. Bring the vegan butter and cream cheese to room temperature or until just warm enough to blend easily. Cream them together, adding the pecans and vanilla. Add the sugar in small batches (to avoid a mess!), and stir very well until combined and smooth. Refrigerate the frosting until the cake is cool.

8

Frost the cake with a generous layer between the two cakes. Place the pecan halves around the edge of the cake if desired.

9

Keep the cake refrigerated until ready to serve.

10

Enjoy!

Classic Vegan Carrot Cake