Vegan Carrot Cake with a Cream Cheese Glaze

If you like carrot cake, you're gonna love this one! It's so moist, it almost melts in your mouth. The secret ingredient to this vegan carrot cake...carrot puree.

1/2 cup non-dairy milk
½ tablespoon white vinegar
1 pound carrots, peeled and thinly sliced or 1 pound of shredded or matchsticks carrots
1 cup canola oil  
1 cup of organic granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour  
2 teaspoons baking powder  
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt  
¼ teaspoon nutmeg
1/2 cup of chopped walnuts
1/2 cup of golden raisins (optional)
1/2 cup shredded, unsweetened coconut (optional)
Vegan Cream Cheese Glaze

  1. Preheat oven to 325 degrees.
  2. Grease a bundt pan with oil and flour it.
  3. Pour the milk and vinegar into a small glass and stir. Set aside.
  4. Pour carrots in a saucepan and pour in enough water to cover; bring to a boil and boil for 15-20 minutes until soft.
  5. Drain carrots in a colander, then add to the bowl of food processor or container of blender. Cover and process or blend until pureed, about 20 seconds. 
  6. In a large bowl, mix the canola oil, granulated sugar, brown sugar and vanilla with an electric mixer. 
  7. Pour in the carrot puree and milk and mix again.
  8. In a large bowl, mix the flour, baking powder, cinnamon, baking soda, salt and nutmeg, until thoroughly combined. 
  9. Add the wet ingredients to the dry ingredients and mix well with a spoon. Do not use an electric mixer.
  10. Fold in the walnuts, raisins and coconut, if using. 
  11. Pour the batter into bundt pan.
  12. Bake for 50 minutes on 325 or until a toothpick comes out clean when inserted in the center.
  13. Let cake cool in the pan for 40-50 minutes until it is room temperature. The cake shouldn’t feel warm when you touch it. 
  14. Turn out cake onto a plate and drizzle a thin layer of vegan cream cheese glaze over it.
  15. If using 2, 9-inch cake pans, 2 1/2 cups per pan, bake at 350 for 45 minutes. 

Vegan Cream Cheese Frosting

Source: Vegan Cupcakes Take Over the World

1/4 cup vegan margarine, softened
1/4 cup vegan cream cheese, softened
1 cup organic confectioner’s sugar
1 teaspoon vanilla extract
Add 3 tablespoons non-dairy milk for a glaze 

  1. Mix margarine and cream cheese with an electric mixer until just combined.
  2. Pour in ½ cup of the confectioner's sugar and mix again.
  3. Continue to add ½ cup of the confectioner’s sugar at a time.  
  4. Pour in vanilla extract and milk and mix again.
  5. Keep tightly covered and refrigerated until ready to use.