Eat • Move • Roam • Vegan

Cake Ingredients

• 1 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 pound carrots, peeled and shredded with a box grater (about 3 medium carrots)
• 1/2 cup pecans or walnuts, chopped (optional)
• 1/4 cup raisins (optional)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup unsweetened applesauce
• 3/4 cup vegetable or canola oil

Cake Instructions

1. Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper and spray liberally with cooking spray.
2. Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt in a small bowl; set aside.
3. Shred carrots using the large holes of a box grater. Transfer carrots to a separate bowl and set aside.
4. In a large bowl, mix granulated sugar, brown sugar and applesauce until thoroughly combined, about 45 seconds.
5. Add oil in a slow, steady stream, being careful to pour oil against the inside of the bowl.
6. Mix until the mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
7. Stir in carrots, dry ingredients, pecans/walnuts and raisins until incorporated and no streaks of flour remain.
8. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes, rotating the pan halfway through baking time. Cool cake to room temperature in the pan on a wire rack, about 2 hours.
9. Make the frosting and let it sit until ready to spread over the cooled cake.

Creamy Icing Ingredients

• 1 8 oz container non-dairy cream cheese (Violife works well)
• 1/2 cup vegan butter, softened (Earth Balance works well)
• 2 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon juice

Creamy Icing Instructions

1. Combine the vegan cream cheese and vegan butter in a large bowl, beating them together until well combined. Use a rubber spatula to mix and scrape down the sides of the bowl.
2. Slowly add the powdered sugar, one or two tablespoons at a time, while still mixing. The mixture might look dry at first, but the more you combine it, the more the butter and cream cheese will cream together.
3. Add the vanilla extract and lemon juice and beat everything together until soft, fluffy and fully smooth.
4. Spread over the cooled cake before serving.