Vegan Carrot Cake Parfaits with Maple Cream “Cheese” Frosting

Carrot cake in a jar may quite possibly be our new favorite dessert. These sweet individual treats are moist, fluffy, full of warming spices and perfect for spring. Top with a dollop of dairy-free maple cream “cheese” frosting and you’ve got a rich, decadent combo fit for any seasonal celebration.

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Vegan Carrot Cake Parfaits with Maple Cream “Cheese” Frosting

Servings 6

Calories 911 kcal

Ingredients

Carrot cake

• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1-½ tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ½ tsp. allspice
• 1-1/2 cups cane sugar
• 2 tsp. vanilla extract
• 1 cup almond milk
• 1 Tbsp. apple cider vinegar
• 1/4 cup vegetable oil
• 2 cups grated carrots

Maple cream “cheese” frosting

• 4-5 cups powdered sugar, divided
• 1/2 cup vegan butter, softened at room temp.
• 3/4 cup vegan cream “cheese” softened at room temp.
• 1-2 Tbsp. pure maple syrup
• ½ tsp. vanilla extract

Optional toppings

• Grated carrots
• Chopped walnuts
• Chopped pecans

Instructions

Carrot cake

1. Preheat oven to 350 degrees F. Lightly grease or line 8-in. square pan (for thicker cake) or 9x13-in. pan (for thinner cake) with parchment paper.
2. In medium bowl, whisk almond milk and apple cider vinegar. Set aside for 5-6 minutes, until milk slightly thickens.
3. In large bowl, whisk flour, baking soda, baking powder, sugar, cinnamon, nutmeg, allspice and sea salt.
4. Pour in milk-ACV mixture followed by carrots, oil and vanilla. Stir until well combined and batter is smooth. Note: Do not overmix. Batter should be on the thicker side, which yields soft and fluffy results.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.
7. Once done, remove cake from the oven and let cool completely.

Maple cream “cheese” frosting

1. In bowl of an electric mixer (attached with a paddle), beat together butter and cream cheese on high speed until smooth and creamy, about 2 minutes.
2. Turn mixture to low and add half the amount of powdered sugar, vanilla and maple syrup. Mix until well combined.
3. Add remaining powdered sugar and mix. Note: If frosting is too thick, add milk (1 teaspoon at a time). If it’s too thin, add additional powdered sugar (1 teaspoon at a time).

Assembly

1. Once cake has fully cooled, slice into roughly 1-inch-thick squares.
2. Fill mason jars with 2-3 cake squares each. Layer on 1-2 tablespoons frosting, then more cake squares, then more frosting. Repeat until each jar is filled to the top. Garnish with grated carrots and nuts.

Recipe Notes

Get the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Vegan Carrot Cake Parfaits with Maple Cream “Cheese” Frosting

Amount Per Serving (1 g)

Calories 911 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 14g70%

Trans Fat 1g

Sodium 592mg25%

Potassium 487mg14%

Carbohydrates 156g52%

Fiber 6g24%

Sugar 100g111%

Protein 9g18%

Vitamin A 7854IU157%

Vitamin C 3mg4%

Calcium 219mg22%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.