- ½ cup unsweetened applesauce
- 1 cup unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ½ cup coconut oil, melted (can substitute canola oil)
- 2 ¼ cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 2 cups grated carrots, medium packed
- ½ cup chopped raisins (optional)
- ¼ cup chopped walnuts (optional)
- ½ cup dairy free cream cheese (such as Toffutti)
- ½ cup vegan butter, softened (such as Earth Balance)
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour (soy flour works great, too!)
- 2 cups confectioners sugar
- Heat oven to 350°F.
- Grease lightly and flour two 9-inch round cake pans or a 9×11-inch baking pan. Set aside.
- Mix applesauce, milk, vanilla, sugar, and oil together in a large mixing bowl.
- Whisk cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate mixing bowl.
- Mix dry and wet ingredients together until combined.
- Add in carrots and (optional) chopped raisins.
- Bake 20-30 minutes (or until a toothpick inserted in the cake’s center comes out clean).
- Put on wire rack to cool for 10 minutes.
- Let the cake cool completely before adding frosting.
- As the cake is cooling, use an electric mixer to beat cream cheese and butter together until the mix becomes smooth and creamy.
- Add the vanilla extract and continue beating until it is combined.
- Slowly add flour and confectioners sugar and continue to beat on high until it is light and fluffy.
- Continue to add sugar until the frosting reaches the desired consistency.
- Cool the frosting in the refrigerator for 20 minutes before applying it to the cake.
- Frost the top of one cake. Place the second cake on top. Continue to layer frosting on the rest of the cake.
- Sprinkle the chopped walnuts on the cake if desired.
- Put in the refrigerator.
Recipe adapted from Bakerette
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