Moist Vegan Carrot Cake with Frosting
Whip up this super tasty vegan carrot dessert with dairy-free frosting. It's soft, packed with spices, and crazy easy to make for any event.
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Cooking tools:
- Stand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Sifter
- Grater
- Cake pan
- Parchment paper
- Oven
- Toothpick
- Cooling rack
- Spatula
- Offset spatula
- Fine-mesh sieve
- Refrigerator
- Paper towel
- Plastic wrap
- Aluminum foil
- Pastry brush
- Cutting board
- Peeler
- Chef's knife
Ingredients
- 9 oz Carrots, grated and peeled (about 2 ¼ cups)
- 2 teaspoons Vanilla Extract
- 2 teaspoons White Vinegar
- ½ Cup Canola Oil
- 1 Cup Non-Dairy Milk
- 1 ½ Cups Packed Light Brown Sugar
- ¼ teaspoon Ground Cloves
- 1 ½ teaspoon Ground Ginger
- 2 ¼ teaspoon Ground Cinnamon
- ½ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- 2 ¼ Cups All-Purpose Flour
- ¼ teaspoon Vanilla Extract
- 4 Cups Powdered Sugar, sifted
- 8 Ounces Non-Dairy Cream Cheese, softened
- 8 tablespoons Non-Dairy Butter, softened
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