Step 1 of 13
Vegan Carrot Cake
Preheat the oven to 350°F.
Step 2 of 13
Vegan Carrot Cake
Spray two 9-inch round cake pans with nonstick cooking spray. Set aside.
Step 3 of 13
Vegan Carrot Cake
Grate the carrots and finely chop the walnuts.
Step 4 of 13
Vegan Carrot Cake
Place the canola oil, brown sugar, granulated sugar, crushed pineapple, applesauce, nondairy milk, flaxseed meal, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
Step 5 of 13
Vegan Carrot Cake
Add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
PRO TIP Don't have pumpkin pie spice? Blend your own with a mixture of 9 parts cinnamon, 2 parts ginger powder, 2 parts nutmeg, 1 part allspice, and 1 part ground cloves.
Step 6 of 13
Vegan Carrot Cake
Fold in the grated carrots, raisins, and nuts.
Step 7 of 13
Vegan Carrot Cake
Divide the batter evenly between the two cake pans.
Step 8 of 13
Vegan Carrot Cake
Bake the cakes on middle rack of oven until a toothpick inserted in the centers comes out clean, 29-33 minutes.
Step 9 of 13
Vegan Carrot Cake
Check to see that cakes are done. Remove from oven or add time as needed.
Step 10 of 13
Vegan Carrot Cake
Allow the cakes to cool in the pans for 15-20 minutes. While the cakes cool, make the frosting.
Step 11 of 13
Vegan Carrot Cake
Place the vegan buttery spread and cream cheese alternative in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add the powdered sugar in two additions, beating on low speed after each until the sugar is fully incorporated into the butter and cream cheese mixture. Add the vanilla extract and nondairy cream to the bowl. Continue beating on medium-high speed until the frosting is light and fluffy, 2-3 minutes.
Step 12 of 13
Vegan Carrot Cake
To release the cake, run a butter knife between the edge of the cake and the pan. Turn each cake onto a cooling rack. Allow the cakes to cool fully for 1-2 hours before frosting. Store frosting in the refrigerator while cakes cool.
Step 13 of 13
Vegan Carrot Cake
Frost the cakes as desired. (Either create a two-layer cake with frosting in the middle and on top, or serve the layers individually.) Sprinkle with walnuts if you like. Refrigerate until ready to serve. Refrigerate leftovers in a container for up to 1 week.
PRO TIP Place a bit of parchment paper underneath the sides of the cake while frosting, then remove after frosting to keep the cake stand or serving plate clean.