Vegan Carrot Cake

foodnetwork.com

Diznutt

subheading: Cake Layers:

½ cup unrefined coconut oil, melted and cooled slightly, plus more for greasing the pans

1 ⅓ cups raw walnuts halves

3 cups all-purpose flour (see Cook’s Note)

1 tablespoon baking powder

2 ½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon kosher salt

1 ¼ cups vegan cane sugar

1 cup unsweetened almond milk

½ cup applesauce

2 teaspoons pure vanilla extract

2 ¼ cups shredded carrots (about 6 medium carrots; 12 ounces)

subheading: Cream Cheese Frosting:

8 ounces vegan cream cheese, such as Kite Hill Dairy Free Plain Cream Cheese, softened

½ cup (1 stick) vegan unsalted butter, such as Earth Balance Vegan Buttery Sticks, softened

1 teaspoon pure vanilla extract

Pinch kosher salt

3 cups vegan confectioners’ sugar

3 tablespoons cornstarch

Directions at foodnetwork.com

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