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The BEST EVER Vegan Carrot Cake

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

OMG, you have to try this cake even if you are not a lover of carrot cake!

INGREDIENTS
 2 cups Shredded CARROTS + 1/4c for garnish
 2 ¼ cups SPELT FLOUR or all purpose flour
 2 tsp BAKING POWDER
 1 tsp BAKING SODA
 ½ tsp Ground GINGER
 1 tsp Ground CLOVE
 2 tsp Ground CINNAMON
 ½ tsp SALT
 1 cup Organic APPLESAUCE
 2 Flax eggs - (2T ground flax seed + 6T of water)
 1 tsp Pure VANILLA extract
 2 tbsp Apple cider VINEGAR
 1 cup Dark brown SUGAR
 ¼ cup OLIVE OIL
 1 ½ cups Soy Milk (any non dairy milk)
 ¾ cup Chopped WALNUTS + 1/4c for garnish
DIRECTIONS
1

Preheat oven to 350 degrees F.

2

Line two 8-inch cake pans with a circle of parchment paper or lightly spray with cooking spray. Set aside.

3

In a medium sized mixing bowl, whisk together the flour, clove powder, ginger, cinnamon, baking powder, baking soda, & salt.

4

In a large mixing bowl, whisk together the brown sugar, soy milk, applesauce, olive oil, vanilla, vinegar, & flax eggs.

5

Gradually add the dry ingredients into the wet ingredients until incorporated. Don’t over mix.

6

Fold in the chopped walnuts & shredded carrots.

7

Pour batter equally into the two prepared cake pans.

8

Bake for 45 minutes or until a knife inserted in the center of the cake comes out clean. Check the cake after 35 min to see if it is done & to determine if it can cook for 10 more minutes.

9

Let the cakes cool in the pans outside the oven for 30 min.

10

Turn the cakes out on 2 separate plates to continue to cool for 30-60 min.

11

Frost with Sol Canyon Kitchen’s delicious cream cheese frosting!

12

You could make this cake oil-free because we tried it but we liked it better when we added 1/4 of olive oil. The flavor and the crumb was better, but it was still good oil-free.

13

Invite over your friends, eat alone, bake for a birthday cake or for holiday but just ENJOY!!!!