¾cup(90grams)walnutschopped or pulsed in food processor
½cup(70grams)raisins
FROSTING
2ounces(60grams)vegan butterdiced and softened at room temperature
½lemonthe grated zest
1teaspoonvanilla extract
4ounces(120grams)vegan cream cheese
1cup(120grams)powdered sugar
GRATE THE CARROTS
Preheat oven to 340°F or 170°C. Butter the sides of your pan and line the bottom with parchment paper.
Peel, then grate 2½ cups carrots with a food processor with grating disk attachment or with the small holes of a box grater. Set aside.
MAKE THE CAKE BATTER
To a large bowl, add 2 cups all-purpose flour, 1 cup brown sugar, 3 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon all spice, 1 tablespoon baking powder, ½ teaspoon baking soda, and ⅛ teaspoon salt.Whisk well.
To the same bowl, add ¾ cup dairy-free milk, ⅓ cup olive oil, 2 teaspoons vanilla extract, 1 inch ginger (peeled and grated), and stir with a spoon/spatula until barely combined. Don't overmix it. Batter should be pretty thick.
Fold in the gratedcarrots, ¾ cup walnuts (chopped), and ½ cup raisins.
The batter should be pretty thick as the carrots release moisture while baking.
BAKE THE VEGAN CARROT CAKE
Pour the mixture into the prepared pan.Bake at 340°F or 170°C for 45 to 55 minutes, or until a toothpick inserted in the center comes out dry.
Let cool down in the pan for 15 minutes, then transfer it onto a wire rack and cool down completely, or for about 2 to 3 hours.
FROSTING
Add 2 ounces vegan butter (softened at room temperature),½ lemon (the grated zest), and 1 teaspoon vanilla extract to a bowl. Beat with a hand mixer until creamy.
Add 4 ounces vegan cream cheese and beat until combined, then add 1 cup powdered sugar and beat until smooth and creamy.
Apply frosting on top of the carrot cake, cut into squares and enjoy. You can garnish with crushed walnuts.