One Eleventh

For the past two years, my kitchen has transformed into a personal bakery, all thanks to my family’s sweet tooth. It started simply enough – baking cakes for birthdays…

The vegan carrot cake turned out AMAZING—moist, nutty, and packed with warm spices. 

So, if you’re looking for a cake that’s both delicious and sensitive-stomach friendly, a cake that’ll please even the most discerning dessert lover, grab your mixing bowls and let’s get baking!

Vegan Carrot Cake: Let’s Get This Party Started!

What You’ll Need (aka, the ingredients):

Dry Stuff:

• 3 cups all-purpose flour (the base of our deliciousness)
• 1 1/2 cups white sugar (sweet, sweet joy)
• 1/3 cup brown sugar (for that extra caramel-y hug)
• 1 tablespoon baking powder (fluff factor activated!)
• 1 teaspoon baking soda (more fluff!)
• 1 teaspoon sea salt (a pinch of balance)
• 2 teaspoons cinnamon (warm and cozy)
• 1 teaspoon ground ginger (a little zing!)
• 1/2 teaspoon nutmeg (holiday vibes, year-round)
• 1/2 teaspoon allspice (a hint of mystery)

Wet Stuff:

• 1 1/2 cups non-dairy milk (Oat milk is my jam!)
• 2/3 cup olive oil (moisture magic)
• 5 teaspoons apple cider vinegar (the secret tang!)
• 4 teaspoons vanilla extract (because everything’s better with vanilla)
• 2 cups grated carrots (obviously!)
• 3/4 cup walnuts (crunch time!)

Let’s Bake! (aka, the directions):

1. Heat it up! Preheat your oven to 350°F (175°C).
2. Dry mix dance! In a big bowl, throw all those dry ingredients together and give them a good whisk.
3. Wet mix party! In another bowl, mix up all the wet ingredients (except the carrots and walnuts).
4. Slow and steady! Slowly fold the dry ingredients into the wet ingredients with a spatula, just until they’re combined. Don’t overmix!
5. Veggie time! Fold in the grated carrots and walnuts.
6. Pan it up! Line two greased 8-inch cake pans with parchment paper. This will save you from cake-sticking drama!
7. Bake it! Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool down! Let the cakes cool for 2 hours before frosting.
9. Frosting fun! Frost with your favorite cream cheese frosting. (I love almond cream cheese frosting, recipe below)
10. Garnish! Sprinkle with toasted walnuts for extra flair.
11. Slice and devour!

Almond Cream Cheese Frosting:

• 16 ounces vegan cream cheese, softened
• 1/2 cup vegan butter, softened
• 4 cups powdered sugar
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract.

Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the extracts.

Notes:

• Feel free to add raisins into the mix with the carrots and walnuts.
• Feel free to add other nuts or seeds into the mix.
• Have fun with your frosting, and add any flavor you want.
• Enjoy!