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Cookie Dough Carrot Cake

August 23, 2015

This is my go-to recipe I've adjusted over the years. Now I add cookie dough because why the **** wouldn't I? It makes it even more delicious and more moist.

Ingredients

For the Cake:
1/2 cup applesauce
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon (or more if you're frisky like me)
3/4 cup oil
1/4 cup EatPastry chocolate chip cookie dough (or any flavor, really it's up to you)
3 cups freshly grated carrots


For the Frosting:
4-5 cups confectioners sugar
2 tsps vanilla extract
8 oz package vegan cream cheese (I used Follow Your Heart brand)
1/4 cup Earth Balance buttery spread
1 heaping Tbsp of cookie dough
1-2 Tbsp almond or coconut milk

Directions

Cake

1. Pre-heat oven to 350 F.
2. Grease two 9 inch baking round pans, and line the bottoms with parchment paper. This is very important, otherwise your cake is likely to break apart when you remove it from the pans.
3. Combine the sugars, vanilla, and applesauce and blend until combined.
4. Add the oil, and mix a little more.
5. Add the flour, baking soda, baking powder, cinnamon, and salt. Blend until combined.
6. Add the carrots and blend just until they are incorporated.
7. Pour into the two pans, distributing the batter evenly.
8. Bake until a knife inserted in the center of the cake comes out clean...about 40-45 minutes...the baking time varies depending on your oven but it shouldn't take more than an hour.
9. Once the cake is done, let it fully cool in the pan before removing.
10. When it's fully cool, knife the sides of the pan to loosen up any that may have gotten stuck to the sides then flip upside down on a plate. Frost with the frosting recipe below or whichever frosting you would like!*

Frosting

1.  Combine 4 cups confectioners sugar, vanilla extract, cream cheese, and Earth Balance.
2. Add one Tbsp of milk at a time. If you need more add just a tsp at a time.
3. If it's too runny and you want it thicker add a more powdered sugar until it is your desired consistency.
3. Wrap it up and put in the fridge until you're ready to frost your cake.

*tip- I frost one of the cakes and then put it in the freezer for an hour, so that it firms up and the frosting in the center doesn't seep out when I put the other round cake on top.
** I wrap pieces of cake in tinfoil so I can eat them without a fork, don't judge me.

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