Moist Carrot Cake Gelatin-Free for Vegan Dessert Lovers
This gelatin-free carrot cake is a moist and delicious vegan dessert that captures the essence of comfort food.
Equipment
- 9-inch cake pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Cake
- 1 cup Vegetable Oil Can substitute with coconut oil
- 2 tbsp Lemon Juice Use apple cider vinegar as an alternative
- 1 tbsp Vanilla Extract No direct substitute
- 2 tbsp Flax Eggs Mix 2 tbsp ground flax seeds with 6 tbsp water
- 1 cup Vegan Cane Sugar Coconut sugar can be used
- 2 cups Grated Carrots Substitute with finely grated zucchini if desired
- 2 cups All-Purpose Flour Whole wheat flour is a substitute
- 2 tsp Ground Cinnamon Can replace with mixed spice blends
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Chopped Mixed Nuts Substitute with walnuts or pecans
For the Frosting
- 8 oz Vegan Cream Cheese Look for brands that whip well
- 1 cup Powdered Cane Sugar Can substitute with powdered coconut sugar
- 1 tsp Vanilla Extract Opt for pure extract
- 1 tbsp Lemon Juice Fresh-squeezed lemon juice is ideal
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and prepare your 9-inch cake pan.
- In a large mixing bowl, combine vegetable oil, lemon juice, vanilla extract, flax eggs, and vegan cane sugar.
- Gently fold in the grated carrots into the wet mixture.
- In a separate bowl, whisk together all-purpose flour, ground cinnamon, baking soda, and baking powder.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Carefully fold in the chopped mixed nuts.
- Pour the batter into your prepared cake pan and bake for 35 minutes.
- While the cake is baking, whip together vegan cream cheese, powdered cane sugar, vanilla extract, and lemon juice.
- Let the cake cool completely before frosting it with the vegan cream cheese frosting.
Notes
Chill frosting for 30 minutes before spreading for easier application.