Vegan Carrot Cake
User Reviews
4.8
Vegan Carrot Cake
Description
The Vegan Carrot Cake recipe uses grated carrots for moisture and sweetness, combined with a mixture of vegetable oil, light brown sugar, and vanilla essence to form a smooth batter with vegan milk. Flour, baking powder, baking soda, and a blend of warm spices including cinnamon, nutmeg, and ginger are sifted and gently integrated into the wet mixture to avoid overmixing, ensuring a tender crumb. Chopped walnuts are folded in to add crunch.
The batter is divided into two 8-inch round cake pans and baked until a skewer inserted comes out clean, resulting in moist, aromatic layers. After cooling, the cake is assembled with a vegan cream cheese frosting spread between layers and on top, finished with chopped walnuts as decoration.
This cake can be customized by adding raisins or substituting walnuts with other nuts. It stores well at room temperature or refrigerated when covered, and can be frozen unfrosted. The recipe is fully eggless, making it suitable for vegan diets. The spice blend complements the natural sweetness of the carrots, creating a classic carrot cake flavor without animal products.
Ingredients
- 4 carrot to make 300g/2cups grated, medium
- ½ cup vegetable oil
- ¾ cup light brown sugar
- 2 teaspoon vanilla essence
- 1 ¼ cups vegan milk soy, almond etc…
- 3 cups all-purpose flour aka plain flour
- 2 teaspoon baking powder
- 1 ½ teaspoon bicarbonate of soda baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ cup walnut chopped
- Vegan Cream Cheese Frosting
- walnuts to decorate, chopped
Instructions
- Preheat the oven to 180°C / 350°F. Grease and line 2 x 20cm/8” round cake pans.
- Peel and grate the carrots and set aside.
- In a large bowl, whisk the oil, sugar and vanilla for a few minutes until the sugar starts to dissolve, then stir in the milk.
- Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and gently combine. Stir in the walnuts and grated carrot.
- Divide the batter between the two baking pans and bake in the oven for 25 minutes or until an inserted skewer or toothpick comes out clean.
- Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Spread half of the cream cheese frosting onto the bottom layer, add the top layer and frost the top with the remaining frosting. Sprinkle the top with chopped walnuts.
Notes
- Add a handful of raisins for extra sweetness and texture if desired.
- Swap walnuts for other nuts or omit them to suit preferences or allergies.
- Mix the dry ingredients gently to avoid overworking the batter and ensure a tender cake.
- Grate carrots by hand or with a food processor for convenience.
- Store the cake at room temperature for up to 4 days or refrigerated for up to 7 days; frostings with vegan cream cheese should be refrigerated.
- Freeze the unfrosted cake well wrapped for longer storage.
- The cake is egg-free, making it suitable for vegan diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Sodium | 306mg | 13% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 3395IU | 68% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
