Vegan Swirled Caramel Carrot Cake with Cream Cheese Frosting
This vegan swirled caramel carrot cake is moist, perfectly spiced, loaded with carrots and swirled with a simple maple caramel.
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Cooking tools:
- Stand mixer
- Oven
- Saucepan
- Cake pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Spatula
- Offset spatula
- Chef's knife
- Toothpick
- Cooling rack
- Kitchen scale
- Spoon
- Parchment paper
- Peeler
- Sifter
Ingredients
- 300 g carrots (grated)
- 200 g vegan salted butter (melted)
- 200 g light brown sugar
- 128 g oat milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 500 g all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 50 g dark brown sugar
- 55 g maple syrup
- 93 g vegan salted butter
- 1/2 tbsp vanilla extract
- 105 g vegan cream cheese (room temp)
- 75 g vegan salted butter (room temp)
- 375 g icing sugar
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