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Two-layer moist vegan carrot cake with white cream cheese frosting and chopped walnuts on top.

Moist Vegan Carrot Cake with Cream Cheese Frosting

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Calories 480 kcal

Ingredients
  

  • 2 cups all -purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sal t
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 3 tbsp ground flaxseed meal whisked with 1/2 cup water
  • 3 cups finely grated carrots
  • 1/2 cup chopped walnuts
  • 8 oz vegan cream cheese, room temperature
  • 1/2 cup vegan butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract for frosting

Instructions
 

  • Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  • Prepare flax eggs by mixing flaxseed meal with water; set aside for 5 minutes to thicken.
  • In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a separate bowl, whisk together the vegetable oil, applesauce, 2 tsp vanilla extract, and prepared flax eggs.
  • Gently fold the wet ingredients into the dry ingredients until no flour streaks remain.
  • Fold in the grated carrots and chopped walnuts.
  • Distribute batter evenly into the prepared pans and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
  • Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, beat vegan cream cheese and vegan butter together until smooth.
  • Slowly incorporate powdered sugar and 1 tsp vanilla extract, beating on high until light and fluffy.
  • Apply a generous layer of frosting between the cooled cake layers and across the top and sides.