Vegan Carrot Cake
 Total Time |
|---|
| 50 minutes |
Ingredients - Cake
3 cups all-purpose flour
2.25 cups sugar
0.75 cups shredded coconut
1 Tbsp baking soda
1.5 tsp cinnamon- 1.5 tsp salt
18 Tbsp canola oil
0.75 cup applesauce
0.75 cup crushed pineapple, juice included
1 Tbsp vanilla
3 cups grated carrots
Ingredients - Buttercream Frosting
- 1 buttercream frosting (alternate)
8 oz cream cheese
8 Tbsp butter- 4 cups confectioners' sugar
- 1 Tbsp vanilla
Cookware
- 1 8-inch cake pans
- 1 parchment
- 1 large mixing bowl
- 1 cake pans
- 1 butter knife
- 1 large bowl
- 1 hand mixer
Instructions
Step 1
For the cake, preheat oven to 350°F. Line 2 8-inch cake pans with parchment and set aside.
Step 2
Into a large mixing bowl, add all-purpose flour, sugar, shredded coconut, baking soda, cinnamon, and salt, and combine. Add canola oil, applesauce, crushed pineapple, juice included, and vanilla and mix well until combined. Add grated carrots and mix well until incorporated.
Step 3
Into prepared cake pans, evenly divide batter and bake for 45 to 50 minutes, until a butter knife inserted comes out clean. Remove from oven and let cool.
Step 4
For the buttercream frosting (alternate), into a large bowl, add cream cheese and butter and beat with a hand mixer until combined. Add confectioners' sugar one cup at a time and slowly mix until fully incorporated. Add vanilla and beat until smooth.
Step 5
Place one cake on a serving plate and spread 1/3 of batter over top evenly. Place second cake on top and frost top and sides with remaining frosting.
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