Vegan Carrot Cake
Our Vegan Carrot Cake is super moist, with all the spices and delicious textures you’d find in a classic carrot cake—even the vegan cream cheese frosting gives you that little tang you want spread on top. Applesauce is a surprisingly good substitute for eggs and helps baked goods retain moisture. We prefer using Miyoko’s cream cheese, as it’s widely available and has the right flavor profile for this recipe. Most grocery stores have vegan options now, but a health food store might be your best bet for ingredients. Be sure to keep the Miyoko’s cold before whipping, and don’t let it reach room temperature. Unlike dairy-based cream cheese, it contains live cultures that will cause it to become too acidic.
