Carrot Cake

A light and fluffy, moist cake with a bunch of spices and bursting with flavor, carrot cake has always been one of my favorite cakes, and this one is no exception!

My mom made this cake for Easter and it was a hit with everyone; we served ourselves three slices each!

For the cake:
2  1/2 cups all-purpose flour
1 cup brown sugar
1 cup cane sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 tsp salt
1/2 cup coconut oil, melted
1 cup applesauce
3/4 cup oat milk*
1 tbsp. vanilla extract
3 cups grated carrots 
1 cup chopped walnuts (optional)

For the cream cheese frosting:
2 cups powdered sugar
8oz Violife cream cheese'

*You can read more about the different types of plant-based milks here!

1. Preheat the oven to 350°F and grease 2 round 8" cake pans with some additional coconut oil.  
2. In a large mixing bowl, use a fork to whisk together all of the dry ingredients.
3. Pour in the coconut oil, applesauce, oat milk, and vanilla extract and mix to combine.  Stir in the carrots and walnuts making sure not to overmix.
4. Pour equal amounts of batter in the pans and bake for 35 to 45 minutes, or until a toothpick comes out clean. 
5. Remove from the oven and allow to cool for 20 minutes before removing from the pan and allowing to cool thoroughly.
6. Meanwhile, make the frosting by beating together the cream cheese and powdered sugar with a hand mixer until light and fluffy. 
7. Once the cake has cooled, frost the cake, slice, and serve!