Advertising
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the applesauce, vegetable oil, non-dairy milk, and vanilla extract until well combined.
- Slowly pour the wet ingredients into the dry ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins if using.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, frost with your favorite vegan cream cheese icing, if desired.
Chef’s Tips
- For added flavor, try adding a pinch of ginger or allspice to the batter.
- Make sure to finely grate the carrots for a smoother texture and even baking.
- Let the cake sit for a few hours or overnight for the flavors to develop even more.
Nutrition (per serving)
Approximately 250 calories, 3g protein, 36g carbs, 11g fat
“`
Advertising
