Vegan Spiced Carrot Cake (Print Version)

# Ingredients:

→ Cake Layers

01 - 2 ¼ Cups All-Purpose Flour
02 - 1 ½ teaspoon Baking Powder
03 - ½ teaspoon Baking Soda
04 - ½ teaspoon Kosher Salt
05 - 2 ¼ teaspoon Ground Cinnamon
06 - 1 ½ teaspoon Ground Ginger
07 - ¼ teaspoon Ground Cloves
08 - 1 ½ Cups Light Brown Sugar, tightly packed
09 - 1 Cup Non-Dairy Milk
10 - ½ Cup Canola Oil
11 - 2 teaspoon White Vinegar
12 - 2 teaspoon Vanilla Extract
13 - 9 oz Carrots, peeled and grated (about 2 ¼ cups)

→ Cream Cheese Frosting

14 - 8 tablespoon Non-Dairy Butter, room temperature
15 - 8 Ounces Non-Dairy Cream Cheese, room temperature
16 - 4 Cups Powdered Sugar, sifted
17 - ¼ teaspoon Vanilla Extract

# Instructions:

01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment circles.
02 - Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
03 - In a large bowl, whisk brown sugar, non-dairy milk, oil, vinegar, and vanilla. Add grated carrots and combine.
04 - Mix wet and dry ingredients together. Divide batter between pans (22 oz each). Bake 28-30 minutes until toothpick comes out clean.
05 - Beat non-dairy butter until smooth, add cream cheese. Mix in powdered sugar and vanilla. Refrigerate 1 hour.
06 - Layer cakes with frosting between layers and cover entire cake. Store in refrigerator until 30 minutes before serving.

# Notes:

01 - Ensure cake layers are completely cool before frosting
02 - Frosting must chill for 1 hour before use
03 - Remove from fridge 30 minutes before serving

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