Classic Vegan Carrot Cake

Ingredients

Dry mixture

• 256 grams all-purpose flour
• 3 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 3/4 tsp salt
• 3 tsp baking powder
• 1 tsp baking soda
• 90 grams granulated sugar
• 75 grams brown sugar

Wet mixture

• 3/4 cup plain, unsweetened non-dairy milk room temperature
• 1/4 cup orange juice
• 2 tsp vanilla extract
• 1/2 cup unsweetened applesauce (about 125 grams)

Other

• 116 grams vegetable oil (don’t use coconut oil)
• 240 grams grated carrots (no need to peel)

Macadamia Cream Cheese

• 1 cups macadamia nuts soaked (see note)
• 1 cup raw cashews soaked (see note)
• 3 tbsp lemon juice
• 5 tsp plain, unsweetened non-dairy milk
• 6 tbsp maple syrup
• 3 tbsp refined coconut oil
• 1 tsp vanilla extract
• 1/8 tsp salt (add if nuts are unsalted)

Direction

1. Preheat the oven to 350 degrees Fahrenheit and lightly grease the bottom of two 9-inch cake pans. (Don’t grease the sides; letting the cake cling to the sides helps it rise and stay fluffy).
2. Stir together all of the ingredients for the wet mixture and set aside.
3. Add all of the ingredients for the dry mixture to a mixing bowl, and mix well to combine evenly. If your flour or sugar are extra lumpy, sift them in to ensure they can be evenly mixed.
4. Slowly add the vegetable oil to the dry mixture while mixing. Continue to mix well until the texture becomes like crumbly wet sand. Try to get out as many lumps as you can; this takes some elbow grease with a strong fork.
5. Add one third of the wet mixture to the bowl and mix well until evenly combined. Add another one third of the mixture and mix well again. Finally, add the remaining wet mixture and mix thoroughly until smooth. Lastly, stir in the grated carrot.
6. Divide the vegan carrot cake batter between your two cake pans. Bake for approximately 30 minutes, or until the cake is just pulling away from the sides and toothpick inserted into the center comes out mostly clean. Try to avoid overbaking this cake; it can dry out. Also, avoid opening the oven door at all until the cake has been baking for at least 20 minutes, otherwise that may cause it to sink.
7. Let the cakes cool for a few minutes in the pan, then gently loosen the sides and flip the cakes onto a cooling rack to continue cooling completely. After cooled, you can frost the vegan carrot cake with the frosting or icing of your choice.

Macadamia Cream Cheese Frosting

1. Drain and rinse the soaked macadamia nuts and cashews. Combine all of the ingredients in a blender until completely smooth. Let cool if needed, then slather onto your cake.