Vegan Carrot Cake
Recipe type: Dessert
Serves: 1 2-layer 9-inch cake
For the Vegan Carrot Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon fine salt
  • 1 ½ cups light brown sugar, packed
  • ½ cup vegetable oil
  • 6 tablespoons aquafaba
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon apple cider vinegar.
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots, drained
  • ½ cup roasted and chopped cashews
For the Carrot Syrup:
  • 32 ounces unsweetened carrot juice
For the Vegan Carrot Cream Cheese Frosting:
  • 1 cup (2 sticks, 8 ounces) vegan butter, softened
  • 4 to 5 cups powdered sugar
  • ¼ cup all-purpose flour
  • ⅓ cup carrot syrup
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon fine salt
  • 12 ounces vegan cream cheese, softened
To make the Vegan Carrot Cake:
  1. Preheat oven to 350 degrees F. Grease two 9-inch cake pans with baking spray, line bottoms with parchment paper, spray paper, and set aside.
  2. Sift flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl, set aside. In another bowl whisk brown sugar, oil, aquafaba, apple cider vinegar, and vanilla. Pour wet into dry, whisk until there are no pockets of dry ingredients remaining. The batter will still look lumpy. Fold in grated carrots and chopped cashews.
  3. Divide batter between two pans and bake for 26 to 30 minutes, rotating halfway. A toothpick inserted should come out clean with a few moist not wet crumbs. Let cakes cool in pan for 10 minutes, before inverting onto a wire rack to cool completely. For an even moister cake, wrap cake layers in plastic wrap and refrigerate overnight.
To make the Carrot Syrup:
  1. In a small to medium heavy-bottomed saucepan, bring carrot juice to a boil. Reduce to a simmer, continuing to cook until the liquid has significantly evaporated and the texture changes into a thick syrup and has a deep amber orange color, about 60 to 80 minutes. Makes ⅓ cup. Refrigerate in a heat safe bowl until cool.
To make the Vegan Carrot Cream Cheese Frosting:
  1. Beat butter in the bowl of a stand mixer fitted with a paddle attachment, about 30 seconds. Scrape bowl and paddle, add powdered sugar, flour, carrot syrup, vanilla, and salt, beating for 2 minutes at medium speed. Add cream cheese and beat until incorporated and smooth another 1 minute.
To assemble the Vegan Carrot Cake:
  1. Apply a bit of frosting onto a cake board. Secure the first cake layer, apply an even layer of frosting. Top with second layer. Apply a thin crumb coat. Chill for 20 minutes, apply a final thicker layer of frosting.
Cake and frosting by Layer Cake Parade
Recipe by Layer Cake Parade at