Vegan Carrot Cake with Cream Cheese Frosting

🧂 Ingredients

• 3 flax eggs

  see notes
• ⅓ cup coconut oil

  melted
• 1 tbsp lemon juice
• ¼ cup maple syrup
• 1 cup brown sugar
• ½ cup sugar
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 2 cups flour

  or gluten-free baking flour
• 2 cups carrots

  grated
• 8 oz vegan cream cheese

  room temperature
• ½ cup vegan margarine
• 4 cups confectioners sugar
• 1 tsp vanilla extract
• 1 tsp maple syrup
• ¾ cup walnuts or almonds

  chopped
• 3 6" cake pans
• stand mixer

Instructions

• 1 Preheat oven to 350 degrees F. 
• 2 Prepare 3 6” cake pans with nonstick spray. 
• 3 Combine all cake ingredients into a large mixing bowl or the bowl of a stand
  mixer. Mix until well combined into a thick batter.
• 4 Note: If your batter seems too dry, you can add a bit of water or dairy-free
  milk to loosen it up. This is due to the varying moisture levels found in
  carrots.
• 5 Evenly distribute the batter between the three baking pans and bake for 30-35
  minutes or until a toothpick inserted in the middle comes out clean. 
• 6 Allow the cakes to cool for about 10 minutes in the pan. Then turn them out onto
  a wire rack to cool completely. 
• 7 While the cakes are cooling, prepare your vegan cream cheese icing by creaming
  together the vegan cream cheese, vegan margarine, vanilla extract, and maple
  syrup until smooth. (This is best done in a stand mixer.) 
• 8 Slowly add in one cup of confectioners sugar at a time, whisking until combined.
  Continue mixing on high until the frosting is nice and fluffy.
• 9 Assemble the cake by placing one layer on a cake stand or plate and topping with
  about ½ cup of the frosting and leveling with a spatula. Continue with all
  layers.
• 10 Finally cover the entire cake with the frosting, and top with chopped walnuts or
  pecans, if desired. Enjoy! 

Nutrition Info