Classic Carrot Cake With Lemon Frosting
Classic vegan carrot cake packed with shredded carrots, walnuts, raisins, and warm spices, topped with a fluffy, tangy lemon frosting made with coconut oil. Moist, tender, and perfect as a sheet cake or layer cake.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk or your favorite nondairy milk
- 2 tablespoons ground flaxseed
- 1 1/2 cups granulated sugar
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 3 cups shredded carrots
- 1 cup coarsely chopped walnuts 1 cup raisins
For the frosting:
- 3 cups powdered sugar
- 1/2 cup refined coconut oil melted and cooled
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsweetened vegan milk
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons shredded coconut or chopped walnuts for garnish
Instructions
Make the cake:
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan or two 9-inch round baking pans.
- Sift the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a mixing bowl.
- In another large mixing bowl, beat together the milk and flaxseed until smooth. Beat in the sugar, olive oil, applesauce, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in the carrots, walnuts, and raisins.
- Pour the batter into the prepared pan(s) and bake until a knife inserted in the middle comes out clean, 40 to 45 minutes for a sheet cake or 32 to 35 minutes for round cake pans. Transfer to a cooling rack to cool completely before frosting.
Make the frosting:
- In a medium mixing bowl, blend the powdered sugar, melted coconut oil, lemon juice, milk, vanilla, and salt with a hand mixer on low speed until incorporated. Turn the mixer to medium-high speed and continue to blend until smooth. Refrigerate for 30 minutes.
- Whip the chilled frosting on medium-high speed until light and fluffy.
Frost the cake:
- For a sheet cake: Using a spatula or spoon, spread the frosting over the cake. Sprinkle with the coconut or walnuts. Cut into squares and serve.
- For a layer cake: Using a spatula or spoon, frost the top of one cake with half of the frosting. Place the second cake on top and frost the top with the rest of the frosting. Sprinkle with the coconut or walnuts. Cut into wedges and serve.
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