This vegan carrot cake recipe is based on my mother's traditional recipe. That cake is Jack's all-time favorite dessert, and she prepares it whenever she visits.
Then I make it again to celebrate Jack's birthday. This year, instead of following her recipe exactly, I made a vegan carrot cake!
My mother's recipe calls includes applesauce, which makes her cake very moist and light. Using applesauce, you can simply veganize carrot cake.
Along with the shredded carrots, it provides enough moisture to obviate the need for flax eggs or other unusual components.
As a result, the cake batter incorporates pantry staples such as all-purpose flour, baking powder, baking soda, spices, sugar, and melted coconut oil.
The outcomes are great. The cake is soft, delicate, and infused with warm, spicy flavors from cinnamon, nutmeg, and vanilla essence.
It's delicious on its own, but it's even better with a layer of thick, creamy vegan frosting. Even Jack, a die-hard carrot cake fan, fell for this vegan carrot cake recipe. I think you'll enjoy it too!
Grate the carrots finely. Finely grated carrots blend effortlessly into the cake, but bigger pieces result in a chunkier, less uniform texture. For soft, cohesive cake pieces,
shred the carrots using a box grater with small holes or the smallest setting on your food processor's grating attachment.