Emulsifier Free Vegan Carrot Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.6(6)
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup organic cane sugar
- ½ cup packed light brown sugar
- ¾ cup neutral oil (such as canola or sunflower)
- ½ cup unsweetened applesauce
- ¼ cup plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 cups grated carrots (about 4 medium carrots)
- ¾ cup chopped walnuts
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- ¼ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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