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    Home » Desserts » Cakes & Pies » Vegan Carrot Cake

    Vegan Carrot Cake

    Published on February 19, 2019 | updated on November 10, 2020 by Diana

    Jump to Recipe

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

    Vegan Carrot Cake

    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!

    Table of Contents hide
    1 Vegan Carrot Cake Recipe
    2 The Ingredients
    3 How to make a vegan cake
    4 Vegan Buttercream
    5 Oil-free carrot cake
    6 Vegan Carrot Cake

    Vegan Carrot Cake Recipe

    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

    The Ingredients

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

    • Fresh carrots
    • Flaxseed and water to make flax eggs.
    • Plain flour, granulated sugar, brown sugar, baking soda, baking powder, apple cider vinegar, salt.
    • Plant-based milk – I used soy milk.
    • Spices: cinnamon, ginger, cloves, nutmeg, and vanilla extract.
    • Walnuts, raising, and lemon zest.

    How to make a vegan 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 (7 inch) 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).

    VEGAN CARROT CAKE

    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.

    A slice of vegan carrot cake

    Oil-free carrot cake

    If you’ve avoiding oil, then you could sub the oil with some applesauce. This cake requires ½ cu/120 ml of oil, just use ½ cup/120ml of apple sauce instead.

    I hope that you all LOVE this carrot cake, it’s: Easy to make, fruity and fragrant, moist, perfect for Easter, birthdays, or any day of the year!

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    I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

    If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

    I hope that you love every recipe that you make! – Diana x

    Vegan Carrot Cake

    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 10 votes
    Print Pin Rate
    Course: Cake
    Cuisine: International
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12
    Calories: 298kcal
    Author: Diana

    Ingredients

    • 2 tablespoons Ground flaxseed and 6 tbsp of warm water
    • 2 cups (250 grams) All-purpose flour
    • ½ cup (100 grams) Granulated sugar
    • ½ cup (100 grams) Brown sugar
    • 1.5 teaspoons Baking soda
    • 1.5 teaspoons Baking powder
    • 1 tablespoon Apple cider vinegar
    • ½ teaspoon Salt
    • 2 teaspoons Ground cinnamon
    • 1 teaspoon Ground Ginger optional
    • ¼ teaspoon Ground Cloves optional
    • ¼ teaspoon Ground nutmeg optional
    • 2 teaspoons Pure vanilla extract
    • ½ cup (120 ml) Vegetable oil
    • ½ cup (120 ml) Soy milk
    • 3 (around 400 grams) Carrots grated
    • ½ cup (50 grams) Walnuts optional
    • ½ cup (50 grams) Raisins optional
    • 2 tablespoons Lemon zest optional

    For the buttercream

    • ½ cup (100 grams) Dairy free butter at room temperature
    • 2 cups (500 grams) Caster sugar
    • 1 teaspoon pure 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, sugars, baking soda, baking powder, vinegar, 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: 5610IU | Vitamin C: 4.2mg | Calcium: 71mg | Iron: 1.6mg
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    1. Saumya John

      August 08, 2020 at 12:25 pm

      Hi can I substitute lime juice instead of apple cider vinegar

      Reply
      • Diana

        August 08, 2020 at 4:01 pm

        Hi Saumya, yes that should work. Enjoy!

        Reply
    2. [email protected]

      May 28, 2020 at 1:31 am

      5 stars
      Amazing! I live at 11,200 (3,414 meters) eet elevation and so the only adjustment I made was to cut the baking powder and baking soda in half . And I used the zest of one lemon and 1/2 orange zested. It turned out crunchy on the outside and moist inside. My family gave this recipe 2 thumbs up 👍👍

      Reply
    3. Diane

      May 03, 2020 at 10:20 pm

      Hi, making this as we speak! I noticed the apple cider vinegar is in the ingredient list, but not listed in the instructions? Do I just at that at anytime?

      Reply
      • Diana

        May 03, 2020 at 10:25 pm

        Hi Diane, thanks for the heads up I just corrected it. Just add it with the baking powder and baking soda. Let me know how it turns out. I hope that you enjoy it!

        Reply
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    Hello and welcome to Little Sunny Kitchen! I'm Diana and I love cooking with fresh, and seasonal ingredients. I'm a trained chef, food blogger, and photographer. More about me!

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