Vegan Carrot Cake

Carrot Cake is a classic Fall time recipe. If you haven’t found your favorite carrot cake recipe yet, this one might be the one. I love making baked recipes when I am working from home and don’t have too much time to cook. Since living alone, I never enjoyed doing the dishes, and baking always allowed me to bring back more time in the day.

Related Recipe: Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting

Pro Tips:

• You can add your favorite nuts (walnuts, pistachio, pecans) to this recipe to add that extra crunch to your carrot cake.
• To make carrot shredding faster, you can use a processor.
• You can always double up on the quantity of recipes if you want to share of course!

Other Recipes to pair with this recipe:

• Strawberry Candy Straws– If you want to have a snack party, while your carrot cake is cooking in the oven, you can roll some candy straws. Fruity and chewy!
• Vegan Sheet Pan Pancakes Recipes – Save more time and meal planning by adding more to the oven!
• Easy Creamsicle Cake With Orange Soda – This is a recipe hack. If you give up too soon on this recipe, try this one instead!

Related Post: Homemade Strawberry Milk

INGREDIENTS:

• 1/3 cup granulated white sugar
• 1/4 cup vegan butter, melted
• 1/4 cup aquafaba
• 1/4 tsp vanilla extract
• 1/2 cup unbleached all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsweetened soy milk
• 1/2 cup peeled & grated carrot
• Vegan Cream Cheese Frosting (optional)

KITCHEN EQUIPMENT:

• 2 Cooking Bowl
• toothpick
• Wire Cooling Rack
• Mixer
• Oven
• Measuring Spoons
• Whisk

5.0 from 1 reviews

Recipes for One Series: Vegan Carrot Cake

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This is the easiest carrot cake you will ever make!

Author: The Edgy Veg

Recipe type: Dessert

Cuisine: American

Ingredients

• ⅓ cup granulated white sugar
• ¼ cup dairy-free butter, melted
• ¼ cup aquafaba
• ¼ tsp vanilla extract
• ½ cup unbleachedall-purpose flour
• ½ tsp baking powder
• ¼ tsp ground cinnamon
• ¼ tsp sea salt
• 2 tbspunsweetened soy milk
• ½ cup peeled & grated carrot
• vegan cream cheese frosting

Instructions

1. Preheat oven to 350F and grease 2-10 oz ramekins and set aside.
2. In a medium bowl, cream together sugar, melted butter, aquafaba, and vanilla with a whisk or with an electric hand mixer.
3. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
4. Add the dry ingredients to the wet and mix well.
5. Add the milk and mix again, then fold in the grated carrot.
6. Pour into the prepared ramekins and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack and allow it cool.
8. Once cool, frost with vegan-friendly cream cheese frosting.

Notes

technically it makes 2 cakes, one for now and one for tomorrow!

Nutrition Information

Serving size: 2

3.5.3251

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!