This carrot cake is made in a sheet pan and simply cut in half, and layered with the tangiest, most delicious cream cheese frosting. Super light, fluffy and juicy just like the best carrot cake should be!
1 ½cups(3.5 dl) vegetable, safflower, or canola oil
Cream Cheese Frosting:
8ounces225 grams vegan cream cheese, softened but still cool
5tablespoonsunsalted vegan butter softenedbut still cool
1tablespoonvegan sour cream
2teaspoonsvanilla sugar or vanilla extract
2teaspoonslemon juice
2cups(225 grams) confectioners' sugar, sifted
Instructions
To make the cake:
Adjust oven rack to middle position; heat oven to 350℉ (175℃). Spray 13 by 9-inch (23 x 33 cm) baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pepper, cardamom, nutmeg cloves, and salt and set aside.
In a food processor fitted with a shredding disk, shred carrots. Transfer carrots to a bowl and set aside. Wipe out the food processor work bowl and fit it with the metal blade. Process the granulated and brown sugars and Just eggs (or applesauce) until frothy and well combined, about 20 seconds.
With the machine running, add the oil through tne feed tube in a steady stream.
Process until mixture is light in color and well emulsified, about 20 seconds longer. Add the mixture into a large bowl, stir in dry ingredients and the shredded carrots until no streaks of flour remain.
Pour the batter into the prepared pan and bake until a toothpick or skewer inserted into the center of cake comes out clean, about 35 to 40 minutes, rotating the pan halfway through baking time.
Cool the cake to room temperature on a wire rack, for about 1-2 hours.
To make the cream cheese frosting:
Add the cream cheese, butter, sour cream, vanilla sugar or extract and lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth then reduce speed to low and add in the sifted confectioner’s sugar gradually until a smooth frosting forms. You may need to add a little more confectioner sugar if the mixture seems a bit runny. Place in fridge until ready to use.