Carrot Cake with Tangy Frosting
I’ve updated my carrot cake recipe by adding a tangy frosting that tastes like a cream-cheese frosting, but with ingredients that may be easier to get.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookforgood.com.
Ingredients
- 3 cups white whole wheat flour (360 grams)
- 2 teaspoons baking soda
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 2 cups brown sugar (440 grams)
- 1/4 cup canola oil (or other neutral vegetable oil)
- 3 cups grated carrots (150 grams)
- 2 tablespoons minced ginger
- 2 tablespoons apple-cider vinegar
- 2 teaspoons vanilla
- 1 3/4 cups water
- shortening for the cake pan
- 4 ounces vegan butter (softened (225 grams))
- 2 3/4 cups powdered sugar (350 grams)
- 2 tablespoons aquafaba (or plant-based milk)
- 2 teaspoons apple-cider vinegar
- 1/4 teaspoon lemon extract
- 1 pinch salt
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