0 from 21 votes
Vegan Carrot Cake
Moist eggless carrot cake with walnuts and dairy-free cream cheese frosting.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Servings: 12 slices
Calories: 380 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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
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.