Vegan Carrot Cake With Vegan Cream Cheese Frosting

3 1/2 cups grated carrots
3 1/4 cups of gluten free flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. pumpkin pie spice or
1/4 tsp. nutmeg, 1/4 tsp. grated ginger
2 cups brown sugar or You can use coconut sugar
1 1/2 cups of almond milk or any plant based milk
1 tsp. vanilla extract
1 cup of coconut oil

Homemade vegan cream cheese frosting

1 cup of plant butter
3 cups powdered sugar (Plus 1-3 tbsp if needed to firm up the frosting)
1 tsp vanilla
1 tbsp soy milk or any other plant-based milk (if needed)

Preheat the oven to 350

Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. You can also line the bottom of your pan with parchment paper.
Grate your carrots and set them aside.
Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
In a smaller bowl, mix the brown sugar, plant milk, vanilla, and oil then stir with a whisk.

Add the wet ingredients to the dry ingredients and stir with a whisk.
Add the grated carrots and beat with a whisk again for about 30 seconds until everything is incorporated. Don’t over mix the batter. (Add nuts and raisins at this time if you choose.)

Pour the batter into the prepared cake pans filling them about 3/4 of the way full to leave plenty of room for them to rise.
Bake at 350 for about 40 minutes until a toothpick inserted it the center comes out clean.

Allow to cool on a rack for about 15-20 minutes before inverting to remove the cake from the pans. Allow complete cooling before frosting.

Frost with my homemade vegan cream cheese frosting.

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