Vegan Carrot Cake
User Reviews
5
Vegan Carrot Cake
Description
The Vegan Carrot Cake recipe combines flax meal soaked in warm water with plant-based milk, apple cider vinegar, and vanilla to mimic traditional binding and flavoring agents. The dry ingredients include all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Grated carrots and optionally chopped walnuts are folded gently into the batter to maintain tenderness and texture. Baking at 350°F for 35 to 40 minutes produces a soft and moist cake with a tender crumb. The optional vegan cream cheese frosting adds richness and a classic carrot cake finish.
The cinnamon and nutmeg provide a warm spice background, balanced with the natural sweetness of the carrots and sugar. Careful mixing prevents density or gumminess, creating a light texture despite the absence of eggs. The walnuts offer crunch and complement the softness of the cake. This cake works well as a plant-based dessert for gatherings or a sweet treat with tea.
When preparing the cake, it is important to measure flour accurately by fluffing and spooning to avoid heaviness. Finely grating the carrots ensures they incorporate smoothly without large pieces. Avoid overmixing the batter to prevent a dense bake. After baking, allowing the cake to cool completely before frosting keeps the frosting from melting and maintains the cake's texture. The recipe can be adapted by omitting walnuts or frosting depending on preference.
Ingredients
- 2 tablespoons flax meal
- 5 tablespoons water warm
- ½ cup plant-based milk of
- ½ tablespoon apple cider vinegar
- 1 teaspoon of vanilla
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon of sea salt
- ⅓ cup neutral oil
- ½ cup of water
- 2 cups carrot grated
- ½ cup walnuts optional, chopped
- 1 pint Vegan Cream Cheese Frosting optional, store bought, of
Instructions
- Preheat the oven to 350 degrees F and prep a 9x9 baking pan with parchment paper.
- In a small bowl, mix the flaxmeal and water. Mix well and set aside for 5 minutes.
- In a medium bowl, mix the plant-based milk and the apple cider. Mix until it starts to thicken. Then add the vanilla, and oil. Mix well and set aside.
- In a large bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well and add the wet ingredients to the bowl with the dry ingredients. Gently mix until just combined (do not overmix).
- Fold in the carrot and mix until all the carrot shreds are well integrated, but do not overmix.
- Add the batter into the baking pan and bake for 35 to 40 minutes. Insert a knife into the cake, if it comes out clean, it's ready. If not, add 5 more minutes to the baking time or until the knife comes out clean. Be careful not to overcook because it will become dry.
- When ready, allow it to sit on a cooling rack until completely cool before topping with vegan cream cheese.
Notes
- Use the spoon-and-level method to measure flour for accurate texture.
- Grate carrots finely to ensure even mixing and tender crumb.
- Mix the batter gently to avoid a dense or gummy cake; some small lumps in the batter are normal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9pieces
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 718mg | 30% |
| Potassium | 159mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 4755IU | 95% |
| Vitamin C | 2mg | 2% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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