You have been really loving my vegan apple pie recipe, so I thought that it was about time to share my favorite Carrot cake recipe that I recently veganized. 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! If you’re looking for a gluten-free version, find my gluten-free carrot cake recipe here!
Vegan Carrot Cake Recipe
This cake is soft, airy, moist and full of flavor! 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.
The Ingredients
This cake is made with very basic ingredients that you most probably already have on hand!
Fresh carrotsFlaxseed 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.
Complete list of ingredients and amounts can be found in the recipe card below.
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). 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 half a cup (120 ml) of oil, just use half a cup (120ml) of applesauce 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! © Little Sunny Kitchen
