Vegan Carrot Cake
User Reviews
5
Vegan Carrot Cake
Description
The Vegan Carrot Cake recipe combines gluten-free flours—rice, buckwheat, and chickpea—with coconut sugar and spices such as cinnamon and ginger. Xanthan gum and baking powder help provide structure and lift. The wet mixture includes plant-based milk, olive oil, and apple cider vinegar, which aids in leavening, along with grated carrots for moisture and texture. Flax eggs serve as the vegan egg replacement, binding the batter together. The batter is thick but pourable, baked in greased 8-inch pans until golden and set.
The resulting cake has a moist, spiced crumb with natural sweetness from the carrots and coconut sugar. Cooling the cakes fully before frosting is important to prevent melting. The frosting consists of vegan butter, powdered sugar sweetened and flavored with orange juice and vanilla extract, providing a creamy, citrusy contrast.
Chopped nuts can be added for texture if desired, and reducing carrots may create a fluffier texture. Weighing ingredients is recommended for accuracy. Cooling the cakes in the refrigerator before frosting helps improve consistency.
Ingredients
For the cake
- 1 ½ cups rice flour (1 ¾ cups)
- ½ cup buckwheat flour
- 2 cups coconut sugar
- ½ tbsp ground cinnamon
- 1 cup chickpea flour
- 2 tbsp baking powder
- 1 tbsp xanthan gum
- ½ tsp ground ginger
- 3 cups plant-based milk
- ¾ cup olive oil
- 3 tbsp apple cider vinegar
- 1 cup carrot grated
- 6 flax eggs (6 tbsp ground flaxseed soaked in ¾ cup water for 5 minutes)
For the frosting
- ½ cup vegan butter room temperature
- 3 cups powdered sugar
- 1 tbsp orange juice
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 180 degrees C/350 degrees F and lightly grease 3 8-inch cake tins with vegan butter.
- To a large mixing bowl, add the rice flour, buckwheat flour, coconut sugar, cinnamon, chickpea flour, baking powder, xanthan gum, and ground ginger. Stir together well.
- To a different bowl, add plant based milk, olive oil, apple cider vinegar and grated carrots, and mix together.
- Add the wet ingredients to the dry together with a flax egg. Mix together until well-combined. The batter should be on the thicker side, but still easy to pour.
- Pour an equal amount of batter into the cake tins and bake in the preheated oven for 25-30 minutes, until golden brown and a toothpick comes out clean from the centre.
- When the cakes are ready, transfer them to a cooling rack and allow to cool fully either in the fridge or on the counter before adding the frosting.
- To make the frosting, add the vegan butter, icing sugar, orange juice and vanilla extract to a large mixing bowl. Use a handheld or stand mixer to whisk until very smooth. I would recommend leaving the frosting in the fridge for 15 minutes to firm up.
- Add a thick layer of the frosting to one of the cake sponges, then place the second cake sponge on top. Repeat the process once more, finishing with a layer of frosting on top of the cake.
Notes
- Allow cake layers to cool completely before frosting, preferably chilling them in the refrigerator for better results.
- Add chopped nuts such as walnuts or pecans for extra texture if desired.
- Reducing the amount of grated carrots by half can make the cake lighter and fluffier.
- Weigh ingredients for best accuracy, as indicated in the recipe card.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 336mg | 14% |
| Potassium | 164mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 1612IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 166mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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