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Vegan Carrot Cake with Coconut Cream Frosting and Optional Caramel Sauce Recipe

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4 from 2 reviews

A delicious and moist Vegan Carrot Cake made with dairy-free ingredients, shredded carrots, and warm spices. This cake is perfect for gatherings or celebrations and topped with a creamy coconut cream frosting and optional vegan caramel sauce and nuts.

Ingredients

Vegan Carrot Cake

  • 1 tablespoon apple cider vinegar
  • 3/4 cup dairy free milk (170g)
  • 1 cup brown sugar (213g)
  • 1 cup coconut oil, melted (226g) (*See notes in post for allergies)
  • 1/2 cup maple syrup (156g)
  • 1/2 cup unsweetened applesauce (128g)
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots (200g)
  • 3 cups all-purpose flour (360g) (*See Posts for Gluten free)
  • 4 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts or pecans (113g) (*Omit for nut allergy), plus more for topping, optional

Coconut Cream Frosting

  • 1 cup chilled, full fat coconut cream (284g), chilled and scooped off top
  • 1 cup vegan shortening (184g)
  • 4 teaspoons vanilla extract
  • 6 cups powdered sugar (678g)

Optional

  • Vegan Caramel Sauce

Instructions

  1. Prepare Ingredients: Preheat oven to 350˚F (176˚C). Grease three 9-inch round cake pans with coconut oil or another oil if allergies are a concern.
  2. Mix Wet Ingredients: In a large bowl, combine apple cider vinegar and dairy-free milk. Let sit for 5 minutes to curdle slightly. Add brown sugar, melted coconut oil, maple syrup, applesauce, and vanilla extract. Beat until fully combined.
  3. Add Carrots: Stir in shredded carrots thoroughly into the wet mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
  5. Mix Batter: Add dry ingredients to the wet mixture. Beat just until combined; avoid overmixing to keep the cake tender. Fold in chopped nuts if using.
  6. Fill Pans: Pour batter evenly into the prepared cake pans, filling each about halfway.
  7. Bake: Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before frosting.
  8. Make Frosting: While the cakes bake, prepare the frosting. Beat together chilled coconut cream and vegan shortening until creamy. Add vanilla extract and beat again. Gradually add powdered sugar, one cup at a time, mixing until smooth. Refrigerate if not using immediately.
  9. Assemble Cake: Frost the cooled cakes with coconut cream frosting. If desired, drizzle vegan caramel sauce on top and garnish with additional chopped nuts.

Notes

  • Use gluten-free flour if you require a gluten-free version.
  • For nut allergies, omit walnuts or pecans from batter and topping.
  • This frosting is best used the same day it is made; prepare frosting close to serving time.
  • You may substitute coconut oil with another allergy-friendly oil if needed.
  • Optional vegan caramel sauce adds extra sweetness and decoration but can be omitted for a simpler cake.

Find it online: https://bitezly.com/vegan-carrot-cake-with-coconut-cream-frosting-and-optional-caramel-sauce-recipe/