Vegan Carrot Cake

This recipe produces the perfect vegan carrot cake. It’s so simple, moist and flavourful! The batter is prepared in just 15 minutes, then the cake is baked till perfection for an hour.

You guys have been really loving my vegan apple pie recipe, so I thought that it was about time to share my favourite Carrot cake recipe that I recently veganised. I don’t know anyone who doesn’t like carrot cake, and I just wish that I could have a slice of this homemade carrot cake with a cup of tea every single day. Honestly, it’s that perfect!

This version is made with lots of grated carrots, not too much sugar, lovely spices, walnuts, raisins, and lemon zest. And the best part? It’s 100% vegan!

VEGAN CARROT CAKE

This cake is soft, airy, moist and full of flavour! It’s a one bowl cake which means that there will be minimal washing up after making the batter, and anyone can bake this cake even the very beginners.

VEGAN CARROT CAKE INGREDIENTS

This cake is made with very basic ingredients that you most probably already have on hand!

Carrots

Ground flaxseed + water

All-purpose flour

Granulated sugar + brown sugar (if you have no brown sugar available, then you could just use granulated sugar but brown sugar gives a better texture)

Baking soda + apple cider vinegar

Baking powder

Salt

Ground cinnamon

Ground Ginger (optional)

Ground Cloves (optional)

Ground nutmeg (optional)

Vanilla extract

Vegetable oil (you could use corn oil, sunflower oil, olive oil, coconut oil)

Soy milk (or any other plant based milk)

Walnuts (optional)

Raisins (optional)

Lemon zest (optional)

HOW TO MAKE THE PERFECT VEGAN CARROT CAKE

Start by making 2 flax eggs. To make flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of warm water. So the ratio is 1:3. Add the flaxseed to a bowl along with warm water, mix well and leave the mixture to thicken for about 5 minutes.

Once the flax eggs are ready, add the flour, sugar, baking soda, baking powder, salt, spices, vanilla extract, oil, and milk.

Mix the batter until everything is combined, but make sure not to overmix (a few lumps are okay).

Fold in the grated carrot, chopped walnuts, raisins, and lemon zest.

Walnuts, raisins and lemon zest are optional, so if you don’t have them on hand or don’t like the taste of any of them then just leave it.

Grease a 17cm springform with nonstick oil, and pour the batter into the form.

Bake at 180c for 60 minutes or until a toothpick comes out clean from the center of the cake.

When the cake is completely chilled, cut it in half horizontally to make a 2 tier cake if you’re planning to frost it. If you’re not a fan of frosting, you can just enjoy the cake as it is.

VEGAN BUTTERCREAM

If you have vegan cream cheese available where you live, then you could make vegan cream cheese frosting. If not, then vegan buttercream is a great option.

You will need non-dairy butter, caster sugar, vanilla extract, and a little bit of soy milk (if necessary).

To make the frosting, use a food processor, a stand mixer or a hand mixer. Beat all of the buttercream ingredients until you get a smooth and thick frosting. It should be thick but also spreadable, so if you feel like it needs to be thinned out then add a little bit of milk and beat again.

Frost the cake and enjoy!

The cake can stay in the fridge for up to 4 days, I find that it tastes best on day 2.

OIL FREE CARROT CAKE

If you’ve avoiding oil, then you could sub the oil with some applesauce. This cake requires 1/2 cu/120 ml of oil, just use 1/2 cup/120ml of apple sauce instead.

VEGAN GLUTEN FREE CARROT CAKE

If you making a gluten free carrot cake, just sub the all purpose flour with gluten free flour. I tested

I hope that you all LOVE this carrot cake, it’s:

Easy to make

Tender

Light

Fruity and fragrant

Fluffy

Moist

Perfect for Easter

Perfect for a Birthday party (or on any day of the year!)

Sooo delicious! Vegans and non vegans will love it!

Not overly sweet, just right.

Packed with carrots, walnuts and raisins!

If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.

Vegan Carrot Cake

The perfect vegan carrot cake. It's so simple, moist and flavourful! The batter is prepared in just 15 minutes, then the cake is baked till perfection for an hour.

5 from 6 votes

Print Pin Rate

Course: Cake

Cuisine: International

Keyword: vegan carrot cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12

Calories: 298kcal

Author: Diana

Ingredients

• 3 (around 400 grams) Carrots grated
• 2 tbsp Ground flaxseed and 6 tbsp of warm water
• 2 cups (250 grams) All-purpose flour
• 1/2 cup (100 grams) Granulated sugar
• 1/2 cup (100 grams) Brown sugar
• 1.5 tsp Baking soda
• 1 tbsp Apple cider vinegar
• 1.5 tsp Baking powder
• 1/2 tsp Salt
• 2 tsp Ground cinnamon
• 1 tsp Ground Ginger optional
• 1/4 tsp Ground Cloves optional
• 1/4 tsp Ground nutmeg optional
• 2 tsp Vanilla extract
• 1/2 cup (120 ml) Vegetable oil
• 1/2 cup (120 ml) Soy milk
• 1/2 cup (50 grams) Walnuts optional
• 1/2 cup (50 grams) Raisins optional
• 2 tbsp Lemon zest optional

For the buttercream

• 1/2 cup (100 grams) Dairy free butter at room temperature
• 2 cups (500 grams) Caster sugar
• 1 tsp vanilla extract

Instructions

• Start by making 2 flax eggs. To make flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of warm water. So the ratio is 1:3. Add the flaxseed to a bowl along with warm water, mix well and leave the mixture to thicken for about 5 minutes.
• Once the flax eggs are ready, add the flour, sugar, baking soda, baking powder, salt, spices, vanilla extract, oil, and milk.
• Mix the batter until everything is combined, but make sure not to overmix (a few lumps are okay).
• Fold in the grated carrot, chopped walnuts, raisins, and lemon zest.
• Walnuts, raisins and lemon zest are optional, so if you don't have them on hand or don't like the taste of any of them then just leave it.
• Grease a 17cm springform with nonstick oil, and pour the batter into the form.
• Bake at 180c for 60 minutes or until a toothpick comes out clean from the center of the cake.
• When the cake is completely chilled, cut it in half horizontally to make a 2 tier cake if you're planning to frost it. If you're not a fan of frosting, you can just enjoy the cake as it is.

To make frosting

• Using a food processor, a stand mixer or a hand mixer. Beat all of the ingredients until you get a smooth and thick frosting. It should be thick but also spreadable, so if you feel like it needs to be thinned out then add a little bit of milk and beat again.
• Frosting the cake, and store in the fridge for up to 4 days.

Notes

Nutrition information is a rough estimate per slice with no frosting.

Nutrition

Calories: 298kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Sodium: 285mg | Potassium: 272mg | Fiber: 2g | Sugar: 18g | Vitamin A: 112.2% | Vitamin C: 5.1% | Calcium: 7.1% | Iron: 8.7%

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