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Vegenaise Carrot Cake

BY Follow Your Heart

| Moderate | Vegan

INGREDIENTS

Cake

  • 3 cups all-purpose flour
  • 1 cup organic brown sugar
  • 1 cup organic white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp salt
  • 1 cup Follow Your Heart Original Vegenaise
  • ½ cup applesauce
  • 1 cup almond milk
  • 1 tbsp pure vanilla extract
  • 3 cups grated carrots (about 3-4 large carrots)
  • 5 tbsp chopped crystalized ginger (more for decorating, optional)
  • 1 cup chopped walnuts, optional

 

Frosting

  • ½ cup vegan butter (room temperature)
  • 8 ounces Follow Your Heart Dairy-Free Cream Cheese
  • 1 tsp pure vanilla extract
  • 4 cups powdered sugar, more if needed

INSTRUCTIONS

Cake

  1. Preheat the oven to 350° F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
  2. In a large bowl, add all the dry ingredients and whisk well. 
  3. Add Vegenaise, applesauce, almond milk and vanilla into the bowl and mix until combined with a large spoon. Now fold in the grated carrots, chopped crystalized ginger, and chopped walnuts. Do not overmix.
  4. Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven and allow to cool for about 20-30 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.
  5. Once cooled completely, frost and decorate as desired.

Frosting

  1. In a large mixing bowl, add the slightly softened vegan butter with the cream cheese and beat with a hand mixer (or stand mixer) until creamy and smooth. Do not over beat or your frosting may be too runny. 
  2. Beat in the vanilla to combine. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable. You can add a little more powdered sugar if necessary. 
  3. At this point, if frosting still seems a bit too soft and runny for spreading, stick the bowl in the refrigerator for 15-30 minutes. Take it out, stir, and put it back in refrigerator, if necessary, until a thick consistency is reached.
Print Recipe

Vegenaise Carrot Cake

BY Follow Your Heart

| Moderate | Vegan
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