Spiced Carrot Cake (Print Version)
# Ingredients:
→ Cake Layers
01 -
9 oz Carrots, shredded and peeled (around 2 ¼ cups)
02 -
2 ¼ Cups All-Purpose Flour
03 -
2 ¼ teaspoon Ground Cinnamon
04 -
½ teaspoon Baking Soda
05 -
2 teaspoon White Vinegar
06 -
½ teaspoon Kosher Salt
07 -
¼ teaspoon Ground Cloves
08 -
1 ½ teaspoon Ground Ginger
09 -
1 ½ teaspoon Baking Powder
10 -
1 Cup Non-Dairy Milk
11 -
½ Cup Canola Oil
12 -
1 ½ Cups Light Brown Sugar, firmly packed
13 -
2 teaspoon Vanilla Extract
→ Cream Cheese Frosting
14 -
8 tablespoon Non-Dairy Butter, softened at room temp
15 -
8 Ounces Non-Dairy Cream Cheese, at room temp
16 -
¼ teaspoon Vanilla Extract
17 -
4 Cups Powdered Sugar, sifted
# Instructions:
01 -
Set your oven to 350°F. Line the bottoms of two 8-inch round pans with parchment after greasing them well.
02 -
In a medium bowl, mix spices, flour, baking soda, salt, and baking powder using a whisk.
03 -
In a big bowl, stir together brown sugar, non-dairy milk, vinegar, vanilla, and oil. Toss in the shredded carrots and mix thoroughly.
04 -
Pour all the dry ingredients into the wet mix. Stir gently and divide the batter evenly (about 22 oz per pan). Bake for 28–30 minutes until a toothpick slides out dry.
05 -
Whip the non-dairy butter until creamy, then add cream cheese. Gradually mix in powdered sugar and vanilla until smooth. Chill for one hour.
06 -
Spread frosting between cake layers, covering the whole outside too. Keep it cold in the fridge, but take it out 30 minutes before sharing.
# Notes:
01 -
Make sure the cakes are completely cool before adding frosting.
02 -
Chill the frosting for at least an hour before using.
03 -
Bring the cake to room temperature for 30 minutes after taking it out of the fridge.