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Vegan Carrot Cake

A fluffy and moist vegan carrot cake that's easy to make and utterly delightful.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Baking, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsweetened applesauce Helps keep the cake moist
  • 1/2 cup vegetable oil
  • 2 cups grated carrots Make sure they're moisture-free
Optional Ingredients
  • 1/4 cup chopped walnuts Optional, can substitute or omit
  • 1/4 cup raisins Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the applesauce and vegetable oil until well combined.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the grated carrots, and if desired, fold in walnuts and raisins.
Baking
  1. Pour the batter into the prepared cake pan.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool before serving.

Notes

Serve with a sprinkle of powdered sugar or vegan whipped cream. Can be stored in the refrigerator for about a week or frozen for up to 3 months.