Directions 5 steps | 52 Minutes
Preheat the oven for 350ºF and prepare two 6" cake tins (spray them with oil). Prep and gather all ingredients.
Mix all dry ingredients together (flour, sugar, baking powder and cinnamon) in a large bowl. Make a hole in the center of the dry ingredients and add in the wet ingredients (vegan milk and oil). Stir until just combined and gently fold in the carrots and raisins. Do not overmix. Divide the batter equally between the two pans.
Bake in the oven for 22-24 minutes, or until done. A toothpick inserted in the center should come out clean (a few crumbs are okay). Let the cakes cool completely.
Prepare the frosting by mixing vegan butter, vegan cream cheese and icing sugar. Add the icing sugar slowly in additions and beat until the frosting becomes light and fluffy. Fill the middle of the two cakes with frosting and cover the cake with the rest of the cream cheese frosting.
Decorate the cake by creating marzipan carrots and garnishing with mint, optional. Enjoy!
FOOD FOR THOUGHT?
Leave a review or join the conversation.
23 Sep 2022
As any baker will tell you, vegan cakes are the most difficult pastry to make. But this recipe is so simple. And it's difficult to mess up, which makes it a winner in my book!Reply to this comment