Moist Vegan Carrot Cake With Pineapple and Pecans

Filled with spices, grated carrots, crushed pineapple, and sprinkled with pecans; this vegan carrot cake is the most delicious, tender, full-of-flavor carrot cake you will eat.

Iced with my super creamy refrigerator vegan cream cheese icing, this carrot cake is sure to please!

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1. Preheat oven to 350° and prepare pans by greasing and flouring.

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2. Wash, peel, and grate the carrots. Set aside.

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3. Make sour milk by combining the plant milk and vinegar. Set aside while you are measuring out your other ingredients.

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4. In a medium/large bowl, combine the flour, brown and white sugars, baking powder, cornstarch, baking soda, cinnamon, pumpkin pie spice, and salt. Mix together well and set aside.

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Moist Vegan Carrot Cake With Pineapple and Pecans

rich & delicious!

VEGGIE FUN KITCHEN

Filled with spices, grated carrots, crushed pineapple, and sprinkled with pecans; this vegan carrot cake is the most delicious, tender, full-of-flavor carrot cake you will eat.

Iced with my super creamy refrigerator vegan cream cheese icing, this carrot cake is sure to please!

1. Preheat oven to 350° and prepare pans by greasing and flouring.

PREHEAT & PREP

2. Wash, peel, and grate the carrots. Set aside.

PREP CARROTS

3. Make sour milk by combining the plant milk and vinegar. Set aside while you are measuring out your other ingredients.

VEGAN BUTTERMILK

4. In a medium/large bowl, combine the flour, brown and white sugars, baking powder, cornstarch, baking soda, cinnamon, pumpkin pie spice, and salt. Mix together well and set aside.

COMBINE

READ MORE:

VEGGIE FUN KITCHEN

How to Make Vegan Carrot Cake With Pineapple And Pecans

Easy Vegan Cut Out Cookies

Vegan Buttercream Frosting

Vegan Soft Sugar Cookies

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