Vegan Carrot Cake Recipe with Plant-Based Cream Cheese Frosting
Do you ever buy a big bag of carrots and have a hard time going through them all? Well if you’re like me, I always have so many leftover carrots. This is a great and tasty way to make sure all carrots get put to good use. This is the plant-based cake to share with all of your friends – vegans and non-vegans because let’s face it, no one will ever be able to tell the difference. Vegan carrot cake recipe with plant-based cream cheese frosting is one that you’ll make again and again.
Just look at how that cream cheese frosting pours onto that cake. I like using a whole container of the tofutti cream cheese that can easily be found at any health food store like your local co-op, Sprouts or Whole Foods. Trader Joe’s also has a great vegan cream cheese brand.
Once you’ve topped the cake with your frosting, garnish with toasted chopped walnuts and sprinkle some cinnamon. This Vegan carrot cake recipe with plant-based cream cheese frostingwill blow all of your friends’ minds. Guaranteed.
I used a vitamix blender to chop the carrots. You can easily purchase vitamix blender here. It makes most
Vegan Carrot Cake w. Cream Cheese Frosting
Ingredients
Cake Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated stevia
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 1/2 cups walnuts
- 2/3 cups refined coconut oil
- 2 cups cold water
- 2 Tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 2 cups chopped carrots
Cream Cheese Frosting Ingredients:
- 3 Tbsp vegan cream cheese
- 3 Tbsp vegan butter
- 4 Tbsp powdered stevia or monk fruit
- 1 Tbsp plant milk
Filling Ingredients:
- 1/2 cup vegan butter
- 1/4 cup vegan cream cheese
- 2 cups powdered stevia
- 1/2-1 Tbsp sweetened plant vanilla (oat, soy, almond, cashew, coconut, hemp, etc.)
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl combine flour, stevia, salt, cinnamon pumpkin pie spice and baking soda. Stir well and set aside.
- Place walnuts on a baking pan and toast for 5 minutes. Do not over toast them. Remove from oven to cool down. Once cooled down, chop walnuts. Stir half of the walnuts into the dry flour mixture. The remaining walnuts will be saved for topping.
- In a smaller bowl combine refined coconut oil, water, apple cider vinegar and vanilla. Combine well.
- Add the chopped carrots to a food processor or blender and pulse. Do not over blend. You do not want it to become a mushy texture. It should be finely shredded and chopped.
- Pour the wet coconut oil mixture into the carrots and mix. Stir the wet carrot coconut mixture into the flour mixture. Stir until just combined. Do not over mix.
- Pour the batter into the prepared cake pans. If you are using a large bundt cake pan bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. If you are using two round cake pans then bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for about 10-15 minutes before frosting.
- While cake is cooling make cream cheese frosting. Soften vegan butter and whisk together with vegan cream cheese. Mix until a lighter fluffy texture. Add 1/2 cup of powdered stevia at a time. Once well combined and desired consistency, add in vanilla extract. Add in plant milk and mix until desired consistency.
- Pour frosting on top of cooled caked. Garnish with leftover toasted walnuts. Enjoy!
