Vegan Carrot Cake
User Reviews
5.0
21 reviews
Excellent
Vegan Carrot Cake
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This vegan carrot cake is bursting with flavor from fresh carrots and an orange buttercream frosting. It's the perfect springtime dessert, or year round sweet treat.
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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 grated carrot
- 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
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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
- Make sure that the cake sponges cool down fully before adding the frosting. I would recommend allowing them to chill in the fridge for best results.
- If you want to, you can add chopped nuts of your choice, such as walnuts or pecans.
- For a more fluffy texture, reduce the amount of carrots used by half.
- I would recommend weighing the ingredients for the best results. See the recipe card for an automatic conversion to metric amounts of each ingredient.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Sodium
336mg
(14%)
Potassium
164mg
(5%)
Fiber
4g
(16%)
Sugar
37g
(74%)
Vitamin A
1612IU
(32%)
Vitamin C
1mg
(1%)
Calcium
166mg
(17%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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