Vegan Carrot Cake with Cream Cheese Frosting

Servings: 8 | 30 minutes | 450 kcal

The carrot cake has a long history, originally from medieval Europe when sweeteners were scarce and expensive, so people used carrots instead. This vegan version adds a modern twist, making it an inclusive treat for everyone.

Ingredients

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup sugar
1/2 cup applesauce
2 teaspoons vanilla extract
2 cups grated carrot
1/2 cup chopped walnuts
1 cup vegan cream cheese
2 cups powdered sugar
1/4 cup margarine

Instructions

Preheat the oven to 350F and line a cake pan with parchment paper.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix together the sugar, applesauce, and vanilla extract. Then add the dry mixture into the wet mixture and stir until just combined.
Fold in the grated carrot and chopped walnuts.
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the frosting by beating together the vegan cream cheese, powdered sugar, and margarine until smooth.
Once the cake has completely cooled, frost the cake with the cream cheese frosting.