Vegan Carrot Cake
Carot , Carrot , Carrot cake , Carrot cake recipie , Carrot recipes , Carrotcake , Dairy free , Vegan , Vegan cake , Vegan recipes , Vegetarian
Ingredients
Cake
- 2 cups of dairy-free milk
- 2 teaspoons of apple cider vinegar
- 3 cups of self raising flour
- 2 cups + 3 Tbsp of white granulated sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 tablespoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1 ½ cups of grated carrot
- 1 large orange (zest)
- ½ cup of vegetable oil
Tools
- Box grater
- Measuring cups and spoons
- Mixing bowls
- Sieve
- Whisk
- Rubber spatula
- 3 x 6 inch round cake pans
- Parchment paper
- Cooling rack
Read It!
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This recipe pairs well with our Vegan Cream Cheese Frosting!
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Preheat the oven to 350°F and line two 8-inch round cake pans with parchment paper. Set aside.
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In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
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In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, grated carrot and orange zest. Mix well to combine.
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Add the oil into the 'buttermilk' and whisk to combine.
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Add the wet ingredients into the dry ingredients and mix.
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Pour equal amounts of batter into the lined cake tins. Tap the pans on the counter to remove any air bubbles.
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Place the cakes into the centre of the preheated oven and bake for 45 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
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Once baked and ready, place the cakes on a cooling rack and allow to cool fully before frosting.
Congratulations you did it!
