Ingredients

The following ingredients have 9 Servings
  • 1 ½ cups walnuts
  • 3 cups all-purpose flour
  • 2 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoon baking soda
  • 2 cups chopped carrots
  • ⅔ cup vegetable oil
  • 2 cup cold water
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla
  • ½ cup vegan butter
  • 4 tablespoons vegan cream cheese ((see note))
  • 1 teaspoon lemon juice
  • 3 cups powdered sugar
  • Additional walnuts for garnish

Instruction

  • Preheat oven to 350°F/175°C. Spray two round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.*
  • Place walnuts on a baking pan and toast for 5 minutes. Be careful not to cook too long because they will burn. Remove from the oven and allow to cool before chopping.
  • Combine in a large mixing bowl the flour, sugar, salt, cinnamon, pumpkin pie spice, and baking soda. Stir to combine. Stir half of the walnuts into the flour mixture. Set aside.
  • Add the chopped carrots to a food processor and pulse several times to shred the carrots.
  • Add the vegetable oil, water, vinegar, and vanilla to the food processor and pulse in quick bursts to combine.
  • Pour the carrot mixture in with the flour mixture. Stir to combine, making sure there are no clumps of flour throughout the batter.
  • Pour the batter into your prepared pans. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
  • Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Allow the cakes to cool completely.