This vegan carrot cake is delicious and very easy to make. This recipe is moist, rich, dairy-free, and topped with a fresh and tangy orange glaze. You can bake it in a bundt pan, loaf pan, or make it a cake
5 de 2 votos
Prep Time 20mins
Cook Time 40mins
Total Time 30mins
Course Baked goods
Bundt cake pan
1cupalmond or rice milk
2tablespoonsapple cider vinegar
1teaspoon baking soda
For the glaze
Preheat the oven to 350ºF.
Combine milk and vinegar and set aside.
In a large bowl, place a strainer on top and start adding all-purpose flour, baking soda, baking powder, cinnamon and salt. In another large bowl, whisk the granulated sugar, brown sugar, applesauce, oil and milk with apple cider vinegar.Pour the wet ingredients into the dry ingredients and using a rubber spatula or wooden spoon, mix until combined. Fold in the grated carrots and orange zest.
Grease a 10-inch bundt cake pan with vegan butter or oil spray. Pour the batter evenly into the pan. Bake for 40 minutes or until a cake tester or toothpick comes out clean.Allow the bundt cake to cool completely on a wire rack. Prepare the orange glaze.
Mix the ingredients and pour over the carrot cake evenly.
I like non-stick baking pans, but if you are using regular pans, grease them thoroughly with butter or oil before adding the cake batter.
Grate your carrots at home, do not use storebought grated carrots.
Add your favorite add-ins: raisins, walnuts, or pineapple chunks.
If your glaze is very thick add a teaspoon more of orange juice. Microwave for 20 seconds to soften it up.