Pecan Carrot Cake

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Ingredients for the Cake:
2 cups all-purpose flour
3 cups coarsely grated carrot

1/2-3/4 cup golden raisins
3/4 cup brown sugar or coconut sugar
1/2 cup white sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 flax egg (1 tablespoon ground flax seeds, plus 3 tablespoons water)
3/4 cup avocado oil or vegetable oil
1 teaspoon vanilla extract
4 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
A pinch of salt

For the Cream Cheese Frosting:
3 tablespoons vegan cream cheese, room temperature
2 sticks of vegan butter room temperature
3 teaspoons vanilla extract
2 cups powdered sugar
1/2 cup chopped pecans or walnuts (optional)

Preparation to Make the Cake:
Preheat oven to 350°F. Grease and flour two 9-inch cake pans. In a medium mixing bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, salt, baking soda, baking powder, and set aside.

In a stand mixer fitted with paddle or whisk attachment, beat both sugars with flax eggs on medium-high until combined, about 45 seconds. Reduce to medium speed and add oil gradually along with the vanilla. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined. Stir in the carrots and raisins. Pour into the two 9-inch cake pans and bake for 20-25 minutes. Remove from oven and let cool completely before frosting

To Make the Cream Cheese Frosting:
Beat the cream cheese, butter, and vanilla extract together until they are fully incorporated. Add the powdered sugar gradually and mix until it is smooth and creamy. When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers

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