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Miyoko's Carrot Cake with Cream Cheese Frosting

A rich, moist carrot cake with delicious cream cheese frosting. Perfect for a spring picnic or decadent dessert.

Prep time: 15 mins

Cook time: 35 mins

Mix and Bake

STEP ONE

Preheat the oven to 350 degrees.

STEP TWO

Put the carrots, applesauce, maple syrup, coconut cream, raisins and walnuts in a large bowl and mix well.

STEP THREE

In a separate bowl, combine all of the dry ingredients and whisk together well.

STEP FOUR

Pour the dry ingredients into the bowl with the wet ingredients and whisk together well. Then whisk in the vinegar.

STEP FIVE

Pour into a prepared 9” baking pan. Bake for 30 minutes.

Make the Frosting

STEP ONE

While the cake is baking, make your cream cheese frosting. Whisk butter and cream cheese together in a medium bowl until fluffy; about 3-5 mins.

STEP TWO

Add powdered sugar and salt, and whisk to combine (gently at first, so the sugar doesn’t fly everywhere).

Frost the Cake

STEP ONE

Allow cake to cool thoroughly, about 3 hours at room temperature.

STEP TWO

Spread frosting evenly over the cake. Slice and serve. Enjoy!