The Difference Baker Vegan Carrot Cake Recipe
Happy Easter everyone! As the Easter Bunny gets ready to visit your home, it’s important that you’re prepared for the season. And what better way to celebrate this time of year than with delicious carrot cake?
If you’re vegan, either by choice, dietary restriction, or a combination of the two, it can be difficult to find treats that fit your diet. At The Difference Baker, we know that every diet is unique and has its own specific needs, and we understand the struggles you may go through trying to find something that not only works, but tastes great. That’s why we’ve prepared this vegan carrot cake recipe, tried and tested by our master bakers. We love it, and we’re sure you’ll love it too.
Ingredients
- 3 ¾ Cups Pancake Mix (we use The Difference Baker Flour Mix, which is free of all of the top nine allergens!)
- 1 cup Vegan Butter
- 2 cups Sugar
- 2 cups Brown Sugar
- 2 ¼ cup Applesauce
- 1 tbs Vanilla
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tbs Cinnamon
- ½ tsp Nutmeg
- ½ tsp Cloves
- ½ tsp Ginger
- 1 cup Shredded Carrots
- ½ cup Raisins
- 1 cup pineapple Vegan frosting – made or bought separately (Optional!)
Directions
- Cream together the butter and sugars in a standard mixer.
- Add applesauce, eggs, and vanilla. Mix well.
- Add remaining ingredients and mix until well incorporated.
- Portion into cupcakes or cakes. Bake at 300 for 20-25 minutes for cupcakes and 35-45 minutes for cakes or until they feel done.
- Let cool and then unmold onto a parchment lined baking sheet.
- Add a frosting of your choosing. (Optional)
- Enjoy!
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