Vegan Carrot Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts (optional)

For the frosting:

• 1/2 cup vegan butter, softened
• 8 oz vegan cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C) and grease an 8-inch cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the vegetable oil, unsweetened applesauce, brown sugar, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the grated carrots and chopped walnuts, if using.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the frosting:

1. In a large bowl, use an electric mixer to beat the vegan butter and vegan cream cheese until creamy.
2. Gradually add the powdered sugar and vanilla extract, beating until smooth.
3. Once the cake has cooled completely, frost the top and sides with the cream cheese frosting.
4. Slice and serve the vegan carrot cake, and enjoy!