Vegan Carrot Cake

• 4 cups grated carrots (about 6-8 large carrots)

• 2/3 cup vegan buttlemilkw, room temperature (2/3 cup nondairy milk + 2 tsp apple cider vinegar combined)

• 3 1/2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp nutmeg

• 1/4 tsp clove

• 1/2 tsp salt

• 1 cup granulated sugar

• 3/4 cup light brown sugar

• 1 1/2 cup vegetable oil

• 2/3 cup dairy free yogurt, room temperature

• 1 Tbs vanilla extract

1. For ingredients that need to be at room temperature, set them out a couple of hours before baking.

2. Preheat the oven to 350ºF and prepare three 8-inch cake tins or one 9-inch square cake tin by lightly greasing with oil. Place the mixing bowl of a stand mixer in the fridge to chill (for your frosting)

3. In one large mixing bowl, combine the sugars and vegetable oil. Whisk together until thoroughly combined. Then, mix in the dairy free yogurt and vanilla extract. Combine until smooth.

4. In a separate large bowl, sift or whisk together the flour, baking powder, baking soda, spices, and salt.

5. Gradually add the flour mix to the wet mix and alternating between "buttermilk" and the flour, mixing slowly with the whisk. Be careful not to overmix the batter. Continue until all of the flour and buttermilk is combined with the oil/sugar mix.

6. Using a rubber spatula, fold in the grated carrots until evenly distributed.

7. Distribute the batter into your cake tin(s) and place in the oven. Bake for 28-30 minutes if using the 8" rounds, or bake for about 1 hour and 12-15 minutes if using a 9x9 pan. Keep an eye out for early browning on top and cover with foil if needed. The cakes will be done if they can poked with a toothpick and comes out clean.

8. While the cake is frosting, prepare your frosting by equipping your chilled bowl to the stand mixer (also works if you have a hand mixer). Add the butter and cream cheese and cream together until well combined, then add the vanilla extract. Gradually add the powdered sugar, about a cup at a time. You need a certain amount to make the frosting hold together, but you also don't need a crazy sweet frosting. Somewhere in the 3 cup range is my preferred taste, but you could take it up to 4 full cups. Ultimately you're looking for a creamy, spreadable frosting. Chill the frosting in the fridge until you're ready to decorate.

9. Allow the cakes to cool completely before frosting. If you're mean with a piping bag, go nuts with decorating.

10. Serve and enjoy fresh but leftovers will keep in the fridge for 2-3 days. You can take extra frosting to spread on the cut sides of the cake to keep the moisture in.

Directions

Ingredients

Vegan Carrot Cake

• 1 cup (8 oz.) vegan cream cheese, cold (highest quality would be Myoko's brand, Violife or Daiya would also be good)

• 1 cup vegan butter, room temperature (I recommend a cold pressed, coconut oil base, anything less than that will turn your frosting into a melty icing)

• 3-4 cups powdered sugar, sifted

• 1 tsp vanilla extract

Vegan Cream Cheese Frosting