Vegan Carrot Cake

My first ever taste of carrot cake was revolutionary. It quickly become a solid favourite.

There’s just something so amazingly satisfying about the texture. It’s thick and dense but not so much that it feels heavy to eat. It also has one of your 5-a-day, so that makes it somewhat healthy, yeah? Anyone??

And the icing… THE ICING. So unbelievably good.

Although this cake is traditionally made with cream cheese icing, the one I’ve used is just as good! Promise.

A simple showstopper, this cake could be made for any occasion.

Vegan Carrot Cake

A vegan version of everyone’s cafe favourite!
Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Dessert
Keyword: baking, buttercream, cake, carrot, cinnamon, cloves, frosting, ginger, icing, orange, plant based, vegan

Ingredients

For the Icing

  • 450 g icing sugar
  • 3 tbsp vegan butter I use Vitalite or Pure
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 3-4 tbsp fresh lemon juice

For the cake

  • 230 g coconut oil (melted)
  • 300 g soft light brown sugar
  • 2 tsp vanilla extract
  • 215 ml almond milk
  • 420 g plain flour
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch ground cloves
  • 1 lemon (zest only)
  • 250 g grated carrots
  • 100 g walnuts

Instructions

  • To make the icing, place everything in a large mixing bowl and mix until light and fluffy. If the mixture is too stiff add a little more lemon juice. Set aside until needed. 
  • Heat the oven to 180C. Grease 2 x 20cm sandwich tins with a little melted coconut oil and line the bottoms with parchment paper. 
  • Whisk together the oil and sugar, then add the vanilla and milk. Make sure the milk is a bit warm as the oil might start to solidify if not. 
  • Combine the flour, baking powder, bicarb, spices and lemon zest in a separate bowl. Add these to the wet mixture and mix well. 
  • Chop 80g of the walnuts and add these to the mixture along with the grated carrot and stir. Divide the mixture evenly between the prepared tins and bake for 35 minutes until a skewer inserted into the middle of the cake comes out clean. 
  • Allow to cool in the tin for 10-15 minutes, then turn onto a wire cooling rack and allow to cool completely. 
  • Sandwich the cakes together with half of the icing in the middle and the other half on top. Decorate with remaining walnuts. You can crush some up and sprinkle these over too. Enjoy!

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