Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 2 cups shredded carrots
  • 1 cup chopped pecans or walnuts (optional)

For the vegan cream cheese frosting:

  • 1/2 cup vegan butter, softened
  • 8 oz vegan cream cheese, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Directions:
  • Preheat your oven to 350°F. Grease a 9×13 inch baking pan with vegan butter or oil.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a large bowl, mix together the applesauce, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Stir in the almond milk, shredded carrots, and chopped nuts (if using).
  • Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, make the cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese until smooth.
  • Add the powdered sugar and vanilla extract, and beat until fluffy.
  • Once the cake has cooled, spread the frosting over the top. Serve and enjoy!
  • Note: If you prefer, you can also bake this cake in two 9-inch round cake pans and layer them with the frosting in between. Just adjust the baking time accordingly (around 25-30 minutes