Cafe Indigo Vegan Carrot Cake¶
 Serves |
 Total Time |
|---|---|
| 12 | 1.5 hours |
Ingredients¶
Cake¶
3 cups (360 g) flour
2.25 cups (446 g) sugar
0.75 cup (64 g) shredded coconut
1 Tbsp baking soda- 1.5 tsp ground cinnamon
- 1.5 tsp salt
1.13 cups (223 g) canola oil
0.75 cup (191 g) applesauce
0.75 cup (192 g) crushed pineapple (juice included)
1 Tbsp vanilla extract
3 cups (297 g) grated carrots
Buttercream Frosting¶
8 oz (227 g) vegan cream cheese
8 Tbsp (113 g) vegan butter (room temperature)- 4 cups (454 g) powdered sugar
- 1 Tbsp vanilla extract
Cookware¶
- 2 8-inch cake pans
- 1 large mixing bowl
- 1 large bowl
- 1 hand mixer
Instructions¶
Step 1¶
Preheat oven to 350°F. Line 2 8-inch cake pans with parchment.
Step 2¶
In a large mixing bowl, combine flour, sugar, shredded coconut, baking soda, ground cinnamon, and salt.
Step 3¶
Add canola oil, applesauce, crushed pineapple, and vanilla extract. Mix well.
Step 4¶
Add grated carrots and mix well until incorporated.
Step 5¶
Evenly divide batter into prepared pans and bake for 50 minutes until a butter knife comes out clean. Remove from oven and let cool.
Step 6¶
In a large bowl, add vegan cream cheese and vegan butter. Beat with a hand mixer until combined.
Step 7¶
Add powdered sugar one cup at a time and slowly mix until incorporated.
Step 8¶
Add vanilla extract and beat until smooth.
Step 9¶
Place one cake on a serving plate and spread ⅓ of frosting over top evenly. Place second cake on top and frost top and sides with remaining frosting.
Source