Vegan Carrot Cake
User Reviews
5
21 reviews
Excellent
Vegan Carrot Cake
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Moist eggless carrot cake with walnuts and dairy-free cream cheese frosting.
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Ingredients
- 200 g brown sugar 1 cup, soft
- 250 ml vegetable oil (1 cup)
- 1 Teaspoon vanilla extract
- 250 g carrot 2 cups, grated
- 300 g self-raising flour (2+½ cups)
- 1 Teaspoon baking powder
- 1 Teaspoon cinnamon
- ½ Teaspoon ground ginger
- 6 Tablespoons soy milk
- 100 g walnuts ¾ cup, chopped
To frost:
- 1 Batch Vegan cream cheese frosting
To top (optional):
- 2 Tablespoons walnuts chopped
Notes
- If you wish to frost the sides of your cake too, simply double the frosting recipe to ensure you have enough.
- Store the cake covered in the fridge for up to 4 days.
- If you wish to frost the sides of your cake too, simply double the frosting recipe to ensure you have enough.
- Store the cake covered in the fridge for up to 4 days.
- Freeze any leftover slices in an airtight container. Defrost at room temperature for a few hours before eating.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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