Time for my favorite spring treat: vegan carrot cake! This carrot cake is probably the best I’ve ever had, vegan or not! My secret ingredient for making it extra amazing is pineapple. Pineapple adds moisture, sweetness and flavor to carrot cake. You won’t know it’s in there when you eat the cake — you’ll just be amazed at how wonderful this cake is. Let’s talk about how it’s made!
Make the Cake
Pop your cakes in the oven and bake them until done! Insert a toothpick in the center of each one to test for doneness — it will come out clean when they’re done baking.
Make the Frosting
Tip: Every brand of vegan cream cheese and vegan butter is different, so the amount of powdered sugar you need can vary. If after adding 4 or 5 cups your frosting still seems runny, place it in the fridge for a bit. It should firm up sufficiently by the time your cake has cooled!
Frost and Layer the Cake
Make sure your cake is completely cool before frosting it. I like to garnish my vegan carrot cake with some chopped walnuts. Tip: Because it’s egg-free, vegan carrot cake is a bit more delicate than traditional carrot cake. You can see from the photos that I was able to cut a nice slice without anything breaking, and I had to move the entire cake around a bunch of times to take the pics. So it will hold up, but be little extra careful when handling and cutting it. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
