Carrot Cake is a timeless cake favorite for everybody to enjoy, and this vegan carrot cake is so tasty and moist, everybody is sure to love it. The Cinnamon Maple Frosting is sweet with a hint of cinnamon spice.
The Home Baked Vegan’s Carrot Cake with Cinnamon Maple Frosting is:
Vegan (as always, this means that this recipe does not use any animal products).
Here is the Home Baked Vegan’s Recipe for Vegan Carrot Cake with Cinnamon Maple Frosting:
3 Cups Carrots (~4 Carrots), peeled and shredded
2 Cups All Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 tsp Cinnamon
1/4 tsp Ground Nutmeg
3/4 Cup Canola Oil
3/4 Cup Sugar
1 Cup Brown Sugar
1 Cup Apple Sauce
1 Cup Chopped Walnuts
1 Cup Vegetable Shortening
5 Cups Powdered Sugar
2 Tbsp Cashew Milk
4 Tbsp Maple Syrup
1/2 tsp Cinnamon
Prepare the cupcakes:
In a large bowl, mix together the brown sugar, sugar, apple sauce, and canola oil.
In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, and nutmeg.
Mix the dry ingredients into the wet ingredients.
Stir in the walnuts.
Pour batter into lined muffin tins. *This recipe makes 24 standard sized muffins, or 2, 9″ round cakes (Adjust the time to bake longer for cakes).
Bake for 23-25 minutes, or until tops are golden brown, and a skewer poked into the center of a muffin comes out clean.
While cupcakes are cooling, prepare the frosting:
In a large bowl, whip together the shortening, cashew milk, and powdered sugar, until smooth.
Add the maple syrup and cinnamon and continue mixing until thoroughly combined.
Once the cupcakes are cooled, frost the cupcakes, and sprinkle the tops with cinnamon.