How To Make Vegan Easter Carrot Cake Recipe
This is a moist and delicious carrot cake that’s perfect for Easter and vegan-friendly!
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup shredded carrots
- 1/2 cup chopped walnuts
Instructions
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Preheat oven to 350°F and grease a round cake pan.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk together the vegetable oil, almond milk, apple cider vinegar, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Fold in the shredded carrots and chopped walnuts.
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Pour the batter into the greased pan and smooth out the top.
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Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
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Let cool before slicing and serving.
Nutrition
- Calories : 462kcal
- Total Fat : 30g
- Saturated Fat : 3g
- Sodium : 476mg
- Total Carbohydrates : 43g
- Dietary Fiber : 2g
- Sugars : 18g
- Protein : 6g
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