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Vegan Carrot Cake ~ This light and tender cake is perfectly sweet, loaded with freshly grated carrots, studded with walnuts, and infused with warm spices of cinnamon and nutmeg in every bite!

Vegan Carrot Cake

This light and tender cake is perfectly sweet, loaded with freshly grated carrots, studded with walnuts, and infused with warm spices of cinnamon and nutmeg in every bite!
5 from 22 votes
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Course: Dessert
Cuisine: American
Keyword: Christmas, Easter, Mother's Day, Thanksgiving
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 506kcal
Author: Holly Gray

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups white sugar
  • 1 cup applesauce
  • 1 1/3 cups vegetable oil
  • 4 cups grated carrots
  • 1/2 cup chopped walnuts
  • 1 recipe vegan cream cheese frosting optional

Instructions

  • Preheat the oven to 350°F.
  • Into a medium-size mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • Into a large mixing bowl, stir together the sugar and applesauce. Add the oil and stir to incorporate into the mixture.
  • Gradually mix in the sifted dry ingredients.
  • Fold in the carrots and nuts, stirring just enough to distribute throughout the batter. Pour the batter into a prepared 9x13-inch metal baking dish.
  • Bake for 40-45 minutes, until a toothpick inserted into the cake comes out clean. Set the cake on a cooling rack and allow to cool completely before spreading with vegan cream cheese frosting.

Nutrition

Calories: 506kcal | Carbohydrates: 57g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Sodium: 381mg | Potassium: 220mg | Fiber: 3g | Sugar: 38g | Vitamin A: 7137IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg
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