Vegan Carrot Cake

Name: Vegan Carrot Cake
Prep time: 20 min
Cook time: 30 min
Yield: 12 slices
Ingredients: 200 g soft brown sugar; 250 ml vegetable oil; 1 Teaspoon vanilla extract; 250 g grated carrots; 300 g self-raising flour; 1 Teaspoon baking powder; 1 Teaspoon cinnamon; ½ Teaspoon ground ginger; 6 Tablespoons soy milk; 100 g chopped walnuts; 1 Batch; 2 Tablespoons chopped walnuts

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Servings
12 slices
Calories
380 kcal
Course
Dessert
Cuisine
Vegan

Vegan Carrot Cake

Iris Warren

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Moist eggless carrot cake with walnuts and dairy-free cream cheese frosting.

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Ingredients

Servings

200 g soft brown sugar (1 cup)
250 ml vegetable oil (1 cup)
1 Teaspoon vanilla extract
250 g grated carrots (2 cups)
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 chopped walnuts (¾ cup)

To frost:

1 Batch Vegan cream cheese frosting

To top (optional):

2 Tablespoons chopped walnuts

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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.