For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups unsweetened applesauce
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
For the frosting:
- 8 oz vegan cream cheese, at room temperature
- 1/4 cup vegan butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the applesauce, vegetable oil, and vanilla extract to the dry ingredients and stir until well combined.
- Fold in the grated carrots and chopped walnuts (if using).
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium bowl, beat the vegan cream cheese and vegan butter until light and fluffy.
- Add the powdered sugar and vanilla extract and beat until smooth.
- Once the cake is done, let it cool completely before frosting. Spread the frosting evenly over the cake.
- Slice and serve your delicious vegan carrot cake!