1 Bowl Vegan Carrot Cake

Name: 1 Bowl Vegan Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 2 1/2 cup all purpose flour; 1 cup brown sugar; 1 cup white sugar; 2 tsp baking powder; 1 tsp baking soda; 2 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp nutmeg; 1 tsp salt; 1/2 cup canola oil; 1 cup applesauce (or crushed pineapple); 3/4 cup almond milk; 1 tbsp pure vanilla extract; 3 cup grated carrots (about 3 large carrots); 1 cup chopped walnuts, optional; 1/2 cup raisins, optional; 1 Recipe Vegan Cream Cheese Frosting

By Nora · Nora CooksPublic

Your rating · the average is public, yours is not

The best Vegan Carrot Cake! Perfectly spiced, incredibly moist, topped with creamy vegan cream cheese frosting and simple to make in just 1 bowl!

Prep: 20 min
Cook: 40 min
Total: 60 min
Servings: 12

Vegetarian

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Recipe source

This recipe was taken from 1 Bowl Vegan Carrot Cake · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

2.5 cupall purpose flour
1 cupbrown sugar
1 cupwhite sugar
2 tspbaking powder
1 tspbaking soda
2 tspcinnamon
0.5 tspground ginger
0.25 tspnutmeg
1 tspsalt
0.5 cupcanola oil
1 cupapplesauce (or crushed pineapple)
0.75 cupalmond milk
1 tbsppure vanilla extract
3 cupgrated carrots (about 3 large carrots)
1 cupchopped walnuts, optional
0.5 cupraisins, optional
1Recipe Vegan Cream Cheese Frosting

Steps

1
Preheat the oven to 175°C and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
2
In a large bowl, add all the dry ingredients and whisk well.
3
Pour in the canola oil, applesauce, almond milk and vanilla and mix until combined with a large spoon. Now fold in the grated carrots and walnuts. Be very careful not to over mix the batter, or your cake will come out dense and chewy!
4
Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven, and allow to cool for about 20 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.
5
Once cooled completely, frost with Vegan Cream Cheese Frosting, or Vegan Vanilla Frosting if preferred. Enjoy! Store leftover cake in the refrigerator for up to 1 week, covered.

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Per portion

Calories: ~313.7 kcal
Protein: ~5 g
Fat: ~16.6 g
Carbs: ~59.7 g
Fiber: ~2.8 g
Sodium: ~236.2 mg

One ingredient still needs a USDA food link. baking powder, baking soda, nutmeg, pure vanilla extract, raisins, optional are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat

Partial · 16/17 ingredients linked