This homestyle vegan carrot cake is a classic, delicious dessert. With the spice of cinnamon, vegan cream cheese frosting and a moist texture from the applesauce, it is a great dessert to serve at your next gathering.
Homestyle Vegan Carrot Cake
Makes (1) 8-inch cake
For the Vegan “Cream Cheese” Frosting:
| ½ lb. | Non-hydrogenated vegetable shortening |
| ½ lb. | Tofutti brand (or comparable) cream cheese substitute |
| ¾ tsp. | Vanilla extract |
| ¾ lb. | Powdered sugar |
Mix all ingredients together using an electric mixer fitted with a whisk attachment until a smooth frosting is achieved; set aside.
For the Vegan Carrot Cake:
| 1½ cups | Organic unbleached flour |
| ¼ tsp. | Kosher/Sea salt |
| ¾ tsp. | Baking powder |
| ¾ tsp. | Baking soda |
| ¼ tsp. | Ground cinnamon |
| ¼ tsp. | Ground allspice |
| ½ cup | Sunflower oil |
| ¾ cup | Turbinado sugar |
| 2 Tbsp. | Unsweetened applesauce |
| ½ cup | Rice milk |
| ¼ lb. | Organic carrot, shredded (more to garnish) |
| ¼ cup | Raisins (more to garnish) |
How To Make the Cake
Preheat oven to 350ºF. Line an 8-inch diameter cake pan with parchment paper and grease the sides.
Whisk the first six ingredients together in a mixing bowl and set aside. Mix the oil, sugar, applesauce, and rice milk together in another bowl and then incorporate the flour mixture. Fold in the shredded carrots and raisins; transfer the cake batter to the prepared pan using a rubber scraper/spatula, level-off, and bake at 350ºF for 25-30 minutes or until a tester inserted in the center comes out clean. Remove the cake from the oven and allow to cool to room temperature.
Unmold the cake, peel off the parchment paper from the bottom, and cut the cake in half using a serrated knife. Separate a fourth of the frosting into a small bowl, spread half of it on to the bottom cake half, place the other half on top, and spread a thin layer of the remaining separated frosting on the side and top of the cake; place in the freezer for 10-15 minutes to capture the cake crumbs in the frosting (“crumb coat”).
Spread the remaining frosting over the entire cake, top with shredded carrots and raisins, transfer to a serving plate, and enjoy!