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Vegan Carrot Cake with Cream Cheese Frosting

A moist and delicious whole wheat carrot cake that's completely vegan and even healthy, with a delicious cream cheese frosting
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Servings: 12
Author: Vaishali Honawar

Ingredients

Instructions

  • To make cake, sift the whole wheat pastry flour, sugar, baking soda, baking powder, cinnamon and salt into a bowl.
  • In another bowl mix the canola oil, applesauce, grated carrots, and vanilla.
  • Add the flour mixture to the oil-applesauce carrot mixture and stir everything to blend evenly.
  • Add walnuts and mix.
  • Grease and flour 2 9-inch cake pans. Line the bottoms with parchment paper, if posibble because this makes it far easier to unmold the cake. Oil the parchment paper as well.
  • Now divide the batter evenly between the two pans
  • and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Place the cake pans on a rack for 15 minutes. Then unmold the cakes gently and allow them to cool thoroughly on the rack. Frost when completely cooled.
  • To make frosting, beat together all of the frosting ingredients in a bowl until very smooth.
  • To frost, place one of the cooled cakes on a cake stand or plate. Smear the top with some frosting.
  • Carefully place the other cake on top of the first one. Cover the cake with the remaining icing using a spatula.
  • Make the Frosting:
  • Beat together the cream cheese, sugar and vanilla extract until really smooth
  • Place one of the cake layers on a cake stand or plate. Smear the top with icing.
  • Place the second layer on top of the first and spread the remaining icing on top and over the sides of the cake using a spatula or ladle.