Simple Way to Bareburger Vegan Carrot Cake

Carrot-Zucchini Cake

Granola, sprouts, and vegan carrot cake with pineapple, of course!

Recipe Summary Carrot-Zucchini Cake

Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

Ingredients | Bareburger Vegan Carrot Cake

1 cup white sugar

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups vegetable oil

4 large eggs eggs

1 cup grated carrot

1 cup grated zucchini

½ cup honey

1 (16 ounce) package confectioners' sugar

1 cup crushed pineapple, well drained

1 (8 ounce) package cream cheese, softened

½ cup chopped walnuts

¼ cup butter, softened

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.

Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.

Divide batter evenly among prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.

Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

This can also be baked in a 9x13-inch baking pan.

Info | Bareburger Vegan Carrot Cake

prep: 30 mins cook: 30 mins additional: 30 mins total: 1 hr 30 mins Servings: 12 Yield: 1 3-layer cake

TAG : Carrot-Zucchini Cake

Fruits and Vegetables, Vegetables, Squash,