Vegan Carrot Cake

Name: Vegan Carrot Cake
Ingredients: Coconut oil for greasing pans; 2 cups (396 g) granulated sugar (make sure it is certified vegan); 2 cups (426 g) light brown sugar; 6 cups (720 g) all-purpose flour; 1 tablespoon plus 1 teaspoon baking soda; 2 teaspoons salt; 1 teaspoon ground cinnamon; 1⁄4 teaspoon ground nutmeg; 2 tablespoons white vinegar; 2 cups (480 ml) almond milk; 1 tablespoon pure vanilla extract; 11⁄2 cups (360 ml) vegetable oil; 2 cups water (480 ml), at room temperature; 2 cups (150 g) shredded carrots

www.craftsy.com

This recipe makes two 10-inch (25-cm) round cakes or four 8-inch (20-cm) round cakes. Find video instruction for this recipe in Baking Swaps

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Ingredients

Coconut oil for greasing pans
2 cups (396 g) granulated sugar (make sure it is certified vegan)
2 cups (426 g) light brown sugar
6 cups (720 g) all-purpose flour
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
2 tablespoons white vinegar
2 cups (480 ml) almond milk
1 tablespoon pure vanilla extract
11⁄2 cups (360 ml) vegetable oil
2 cups water (480 ml), at room temperature
2 cups (150 g) shredded carrots

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Vegan Carrot Cake

Ingredients

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