Prep time: 10 minutes 

Cook time: 40 minutes

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1. Preheat oven to 350F. Coat a 14-inch x 9-inch rectangular cake pan (or pan of choice) with non-stick spray or butter. 
2. In a large bowl mix together the vegetable oil, Better Balance Sour Cream, grated carrots, toasted nuts, brown sugar, granulated sugar and vanilla extract.
3. In the same bowl measure your all-purpose flour, baking soda, baking powder, spices, and salt. Whisk into the wet ingredients until evenly combined. Batter should be thick and viscous. 
4. Spread batter into the prepared pan and transfer to the pre-heated oven. 
5. Bake for 30 minutes until lightly browned, then lower temperature to 325F and bake for an additional 10-15 minutes until cooked through. 
6. Remove carrot cake from the oven and let it cool completely in the pan before transferring to a wire rack or container.

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For cream cheese frosting: 

1. In a stand mixer fitted with a paddle attachment, add the softened butter and beat on medium speed for 1-2 minutes till fluffy. 
2. Add the vegan cream cheese and beat again for 1-2 minutes until creamy. 
3. Slowly add in sifted powdered sugar in 1 cup increments until thick and spreadable.
4. Keep this frosting thick by adding powdered sugar until it reaches the right consistency (around 3-4 cups total). 
5. Keep refrigerated for up to  5 days.

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• 2 cups (250g) All-purpose flour
• 3 tsps (14g) baking powder 
• 1 tsp (5g) baking soda
• 2 tsp (5g) cinnamon, ground
• 1.5 tsp (2g) ginger, ground 
• 1/2 tsp (1g)  nutmeg, ground
• ½ tsp (1.5g) salt
• ½ cup (100g) vegetable oil  
• 1 cup (230g)  Better Balance sour cream 
• 2 cups (240g) grated carrots 
• 1/2 cup Toasted walnuts or pecans, crushed 
• 1 cup (140g) brown sugar, lightly packed
• ½ cup (100g) granulated sugar 
• 1 tsp (4 g) vanilla extract 

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Optional cream cheese icing

• 1/4 cup Better Balance Sour Cream
• 1 (8-oz) container vegan cream cheese (softened to room temperature) 
• 3-4 cups sifted powdered sugar

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