Candace Cameron Bure tried her hand at making her ultimate birthday dessert — carrot cake — using one of our favorite recipes.
Want more vegan recipes? Check out our new vegan dinners cookbook!
Yields:
12
– 15
Prep Time:
0
hours
10
mins
Total Time:
0
hours
45
mins
For the Cake
1 1/4
c.
granulated sugar
1
c.
vegetable oil
3
large eggs
2
c.
all-purpose flour
2
tsp.
cinnamon
1
tsp.
baking soda
2
tsp.
pure vanilla extract
1/2
tsp.
kosher salt
2 1/2
c.
shredded carrots (about 4-5 carrots)
1
c.
chopped walnuts
1/2
c.
golden raisins
For the Vegan cream cheese frosting
1
container vegan cream cheese (like Tofutti)
1/2
c.
vegan butter, softened (or vegetable shortening)
4
c.
powdered sugar
2
tsp.
pure vanilla extract
2
tsp.
lemon juice
- Preheat oven to 350 degrees F.
- Make cake: In a large bowl, beat sugar, oil, and eggs with an electric mixer until blended, about 30 seconds. Add flour, cinnamon, baking soda, vanilla and salt, beating for about 1 minute or until incorporated. Fold in carrots, nuts and raisins. Pour into well-greased and floured 8-inch round baking pans. Bake 33 to 35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Remove from oven and let cool 10 minutes before removing from pans. Let cool completely.
- Make frosting: In a large bowl, combine cream cheese and butter, beating them until fluffy, about 1 minute. Slowly add the powdered sugar, then vanilla and lemon juice. Beat on low until soft and fluffy. Spread onto cooled cake.
Candace Braun Davison
Deputy Editor
Candace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves DIYs, all while relentlessly pursuing the noblest of causes: the quest for the world’s best chocolate chip cookie.
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