Mom's Vegan Carrot Cake Recipe 🥕A scrumptiously rich classic carrot cake made with all-vegan ingredients including fresh carrots, pineapple, coconut, cinnamon and pure vanilla, topped with a luscious vegan lemon cream cheese frosting. Enjoy this delish dessert during springtime or any time!
Using an electric mixer or hand whisk, cream ingredients together till smooth and fluffy.
Decorate cake or cupcakes. Refrigerate till ready to serve.
🥕This recipe will make 24 cupcakes, one 9" x 13" cake or one 9" round layer cake.🥕To bake a cake, pour batter into a greased/floured cake pans and bake at 350 degrees for approx. 45 minutes.🥕Want less oil? You can replace the oil with apple sauce, or use half oil, half apple sauce.🥕Another great alternative to eggs in this recipe is carbonated water. Simply replace the eggs using ⅔ C of carbonated water. So easy!🥕When your cupcakes have cooled, you'll want to crown them with our luscious vegan lemon cream frosting. Be sure to watch our vegan lemon cream cheese frosting video!