Ingredients
Scale
- 1 1/2 Cups All-purpose flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp White vinegar
- 5 tbsp avocado oil
- 1 Cup almond milk
- 1 1/2 cup shredded carrots
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 2/3 cup chopped pecans
Icing:
- 1 container ready made vegan icing
- 2 tbsp vegan cream cheese
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, sugar, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt in a greased 8″ square baking dish.
- Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
- Pour the almond milk over the entire dish and mix until smooth. Fold in the freshly grated carrot. (Don’t pack the carrots in when measuring) You can add chopped pecans and golden raisins if desired. (would do only 1/2 cup of each)
- Bake on the middle rack of the oven at 350 degrees for 30-35 minutes or until browned on the edges and when you push in it bounces back.
- In the bowl of a standing mixer combine icing and cream cheese. Blend until smooth. Frost the cooled cake and topped with chopped pecans.
- Prep Time: 10 mins
- Cook Time: 30-35 mins