Carrot Cake With Vegan Cream Cheese Frosting

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Candace Cameron Bure tried her hand at making her final birthday dessert — carrot cake — using one among our popular recipes.

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For the Cake

  • 1 1/4 c.

    granulated sugar

  • 1 c.

    vegetable oil

  • 3

    gargantuan eggs

  • 2 c.

    all-motive flour

  • 2 tsp.


  • 1 tsp.

    baking soda

  • 2 tsp.

    pure vanilla extract

  • 1/2 tsp.

    kosher salt

  • 2 1/2 c.

    shredded carrots (about 4-5 carrots)

  • 1 c.

    chopped walnuts

  • 1/2 c.

    golden raisins

For the Vegan cream cheese frosting

  • 1

    container vegan cream cheese (like Tofutti)

  • 1/2 c.

    vegan butter, softened (or vegetable shortening)

  • 4 c.

    powdered sugar

  • 2 tsp.

    pure vanilla extract

  • 2 tsp.

    lemon juice


    1. Step 1Preheat oven to 350 levels F.
    2. Step 2Fabricate cake: In a gargantuan bowl, beat sugar, oil, and eggs with an electrical mixer until blended, about 30 seconds. Add flour, cinnamon, baking soda, vanilla and salt, beating for roughly 1 minute or until integrated. Fold in carrots, nuts and raisins. Pour into nicely-greased and floured 8-dart spherical baking pans. Bake 33 to 35 minutes, or until a toothpick inserted into the center comes out with correct a number of crumbs. Make a selection from oven and let frosty 10 minutes earlier than hanging off from pans. Let frosty fully.
    3. Step 3Fabricate frosting: In a gargantuan bowl, mix cream cheese and butter, beating them until fluffy, about 1 minute. Slowly add the powdered sugar, then vanilla and lemon juice. Beat on low until soft and fluffy. Unfold onto cooled cake.

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Headshot of Candace Braun Davison

Candace Braun Davison

Deputy Editor

Candace Braun Davison writes, edits, and produces map of life direct material that ranges from celeb aspects to roll-up-your-sleeves DIYs, all whereas relentlessly pursuing the noblest of causes: the hunt for the arena’s simplest chocolate chip cookie.

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