Carrot Cake

The Best Spring Cake Recipe

Carrot cake will always be one of my favorite cake flavors and this recipe definitely did not disappoint. If you’re looking for an easy + vegan carrot cake recipe for the spring/summer season you have to try this one!

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Almond butter: you can use any nut or seed butter of your choice. Be sure it is on the runnier side as compared to chunky.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough using unsweetened applesauce.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work such as monk fruit or white sugar.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Spice mix: I used a mixture of cinnamon, cloves, and ginger. Any spices will work, and you can add as much or as little depending on your preferences.

All-purpose flour: I haven’t tested any other flours in this recipe.

Almond flour: I haven’t tested any other flours in this recipe.

Optional: raisins, nuts: I like adding these for extra flavor + texture.

Frosting: I used a store-bought vanilla frosting in this recipe. Any frosting will work. I like the Simple Mills brand.

Ingredients:

• Vegan butter

• Almond butter

• Applesauce

• Sugar

• Nondairy milk

• Vanilla extract

• Spice mix

• Baking powder

• All-purpose flour

• Almond flour

• Carrots

• Optional: raisins, nuts

• Frosting

Recipe:

• 4 tablespoons vegan butter

• 1/3 cup almond butter

• ½ cup applesauce

• 1/3 cup sugar

• ¼ cup nondairy milk

• 1 teaspoon vanilla extract

• 2-4 teaspoons spice mix (I used a mix of cinnamon, cloves, and ginger)

• 2 teaspoons baking powder

• 1 cup all-purpose flour

• ½ cup almond flour

• ½ cup grated carrots

• ½ cup raisins (optional)

• 1/3 cup chopped nuts (optional)

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a 6x2 inch round cake pan with parchment paper or spray with cooking spray. Set aside.

2.    In a bowl melt the butter. Transfer to a large mixing bowl and add in the almond butter, applesauce, sugar, nondairy milk, and vanilla extract. Stir to combine.

3.    Add in the spice mix, baking powder, all-purpose flour, and almond flour. Stir until a batter is formed.

4.    Fold in the carrots and if using, fold in the raisins and nuts. Transfer to the cake pan.

5.    Bake for 40-45 minutes or until a toothpick comes out clean.

6.    Allow to completely cool and frost with your choice of frosting. If you want to make this a two-layer cake, cut the cake in half (be sure it is COMPLETELY COOLED) and frost each layer and stack on top of each other.

Be sure to store the cake in an airtight container in the refrigerator. The cake should last up to one week. You can store in the freezer to last longer.

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