Deliciously Moist Carrot Cake That's Gelatin-Free and Vegan
This carrot cake is a luscious, gelatin-free vegan treat that is moist and delicious, perfect for any celebration.
Equipment
- 9-inch cake pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Cake
- 1 cup vegetable oil can substitute with canola oil or melted coconut oil
- 1 tbsp lemon juice apple cider vinegar works well as a substitute
- 1 tsp vanilla extract almond extract can provide a unique twist
- 2 tbsp flax eggs mix 2 tbsp ground flax seeds with 6 tbsp water and let sit for 5 minutes
- 1 cup vegan cane sugar consider maple syrup or coconut sugar
- 2 cups grated carrots freshly grated yields the best results
- 2 cups all-purpose flour whole wheat flour offers added fiber
- 1 tsp ground cinnamon nutmeg or allspice can be alternatives
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup chopped mixed nuts walnuts or pecans are great options
For the Cream Cheese Frosting
- 1 cup vegan cream cheese silken tofu blended until smooth is an alternative
- 1 cup powdered cane sugar coconut sugar can be ground to a powder
- 1 tsp vanilla extract substitutions include almond extract
- 1 tbsp lemon juice lime juice can provide a fun twist
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan, then line the bottom with parchment paper for easier cake removal.
- Whisk together the vegetable oil, lemon juice, vanilla extract, flax eggs, and vegan cane sugar in a large mixing bowl until smooth.
- Add the grated carrots to the wet mixture and mix thoroughly.
- Sift in the all-purpose flour, ground cinnamon, baking soda, and baking powder. Fold gently until just combined.
- Stir in the chopped mixed nuts, then pour the batter into the prepared cake pan.
- Bake for about 35 minutes or until a toothpick inserted comes out clean.
Frosting Preparation
- Prepare the cream cheese frosting while the cake is baking by beating the vegan cream cheese, powdered cane sugar, vanilla extract, and lemon juice until smooth.
- Chill the frosting in the refrigerator for 30 minutes.
Final Assembly
- Cool the baked cake completely in the pan before frosting.
- Frost the cake generously with the chilled vegan cream cheese frosting.
- Refrigerate the frosted cake for 30 minutes before slicing.
Notes
For a decorative touch, top with additional chopped nuts or a sprinkle of cinnamon.