A crowd-pleasing, allergy-friendly dessert featured in CWEB News’ collection of innovative plant-based recipes. Moist, spiced, and topped with creamy dairy-free frosting!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil (or melted coconut oil)
• 4 large eggs (or flax eggs: 4 tbsp flaxseed meal + 12 tbsp water for vegan)
• 2 tsp vanilla extract
• 3 cups finely grated carrots
• 1 cup unsweetened applesauce
• 1 cup crushed pineapple, well-drained
• 1 cup chopped walnuts or pecans (optional)
• 

For the Frosting:

• 1 cup dairy-free cream cheese (e.g., Daiya or Tofutti), softened
• ½ cup dairy-free margarine or coconut oil, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Optional Toppings:
Shredded coconut, extra nuts, or a sprinkle of cinnamon.

Instructions

1. Prep the Oven & Pans
   Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or a 9×13-inch baking dish.
2. Mix Dry Ingredients
   In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Combine Wet Ingredients
   In a separate bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs (or prepared flax eggs) one at a time, mixing well after each. Stir in vanilla.
4. Fold in Add-Ins
   Gradually mix dry ingredients into the wet batter until just combined. Gently fold in carrots, applesauce, pineapple, and nuts (if using). Avoid overmixing.
5. Bake
   Divide batter evenly between pans or pour into the baking dish. Bake rounds for 25–30 minutes, or the 9×13 dish for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
   Beat dairy-free cream cheese and margarine (or coconut oil) in a bowl until creamy. Gradually add powdered sugar, 1 cup at a time, until smooth. Mix in vanilla.
7. Assemble the Cake
   Once cooled, spread frosting on one cake layer. Top with the second layer and frost the entire cake. For a 9×13 dish, frost the top directly. Add optional toppings.
8. Serve
   Slice and enjoy! Store leftovers covered in the fridge for up to 5 days.

Tips from CWEB News

• Pro Hack: Toast nuts before adding for deeper flavor.
• Moisture Control: Pat grated carrots dry with a towel to avoid a soggy cake.
• Frosting Fix: Too thick? Add 1–2 tsp plant-based milk to thin it out.

Stay tuned to CWEB News for more trending recipes, kitchen hacks, and lifestyle inspiration!
Tag @CWEB on social media if you try this recipe—we’d love to see your creations! ??

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