Best Vegan Carrot Cake with Cream Cheese Frosting
Make this incredibly moist vegan carrot cake with dairy-free cream cheese frosting. Perfectly spiced, easy to make, and absolutely delicious for any occasion.
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Cooking tools:
- Offset spatula
- Bench scraper
- Hand mixer
- Sifter
- Grater
- Cake pan
- Bread knife
- Cake dome
- Mixing bowl
- Whisk
- Spatula
- Oven
- Refrigerator
Ingredients
- 2 ¼ Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 ¼ teaspoon Ground Cinnamon
- 1 ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- 1 ½ Cups Light Brown Sugar, tightly packed
- 1 Cup Non-Dairy Milk
- ½ Cup Canola Oil
- 2 teaspoons White Vinegar
- 2 teaspoons Vanilla Extract
- 9 oz Carrots, peeled and grated (about 2 ¼ cups)
- 8 tablespoons Non-Dairy Butter, room temperature
- 8 Ounces Non-Dairy Cream Cheese, room temperature
- 4 Cups Powdered Sugar, sifted
- ¼ teaspoon Vanilla Extract
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