4061 Powder Mill Road, Suite 705 • Calverton, MD 20705 • Phone: 301.595.8600 • Toll Free: 877.595.8605

Serves 12
For Cake

  • 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)

For Frosting

  • 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

For Cake

  1. Heat oven to 350°F.
  2. Grease lightly and flour two 9-inch round cake pans or a 9×11-inch baking pan. Set aside.
  3. Mix applesauce, milk, vanilla, sugar, and oil together in a large mixing bowl.
  4. Whisk cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate mixing bowl.
  5. Mix dry and wet ingredients together until combined.
  6. Add in carrots and (optional) chopped raisins.
  7. Bake 20-30 minutes (or until a toothpick inserted in the cake’s center comes out clean).
  8. Put on wire rack to cool for 10 minutes.
  9. Let the cake cool completely before adding frosting.

For Frosting

  1. As the cake is cooling, use an electric mixer to beat cream cheese and butter together until the mix becomes smooth and creamy.
  2. Add the vanilla extract and continue beating until it is combined.
  3. Slowly add flour and confectioners sugar and continue to beat on high until it is light and fluffy.
  4. Continue to add sugar until the frosting reaches the desired consistency.
  5. Cool the frosting in the refrigerator for 20 minutes before applying it to the cake.
  6. Frost the top of one cake. Place the second cake on top. Continue to layer frosting on the rest of the cake.
  7. Sprinkle the chopped walnuts on the cake if desired.
  8. Put in the refrigerator.

Recipe adapted from Bakerette

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