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recipe image Carrot Cake with Creamy Frosting
Easter

Carrot Cake with Creamy Frosting

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  • cooktimeCooking time50 min
  • preparation timePrep time20 min
  • difficultyDifficultyMedium
  • servingsServingsPortions 10
brunch
Dessert
French
Cake
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Dry ingredients:
  • 2 1/3 cup all-purpose flour
  • 1 cup brown sugar
  • 3 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon all spice
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
Wet ingredients:
  • ¾ cup almond milk
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract
  • 2 1/3 cup grated carrots
  • 3 walnuts, roughly chopped
  • 1/3 cup raisins
For the frosting:
  • 1 Violife Just Like Cream Cheese Original
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  1. Preheat oven to 340°F.
  2. Line a rectangular cake pan with parchment paper.
  3. In a large bowl, add flour, brown sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and a pinch of salt. Whisk until well combined.
  4. Add the almond milk, olive oil, vanilla extract and mix until combined.
  5. Do not overmix. The batter should be quite thick. Fold in the walnuts and raisins Pour into the prepared pan. Bake at 340°F for 45 to 55 minutes.
  6. Cool on a wire rack.
  7. In a bowl, add the Violife Just Like Cream Cheese, softened to room temperature, the grated zest of 1 lemon and vanilla extract. Beat with a hand mixer.
  8. Add the icing sugar and beat until smooth.
  9. Store in the refrigerator.
  10. Add the frosting when the cake has cooled. Garnish with chopped walnuts.
Violife 100% Dairy Free

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