Vegan Carrot Cake

How beautiful does this look? Packed with spices and a creamy, delicious vegan cream cheese filling.


1 Minutes Read

How beautiful does this look? Packed with spices and a creamy, delicious vegan cream cheese filling.
No ratings yet
Duration1 hr
Cook Time40 mins
Prep Time20 mins
Servings12 servings


  • 300 g flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp spices 2 tsp cinnamon and 1 tsp nutmeg
  • 280 g light brown sugar
  • 300 g carrot grated
  • 50 g apple sauce
  • 3 tbsp flax meal
  • 120 ml soy milk
  • 1 orange zest of
  • 170 ml oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 100 g walnuts chopped (optional)
Cream Cheese Frosting
  • 125 g vegan butter room temp
  • 125 g vegetable shortening room temp
  • 450 g icing sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract


  • Pre-heat the oven to 180C (355 F). Line 2 8-inch cake tins (or 3 6-inch tins) with parchment paper.
  • Grate the carrots and then use a kitchen towel to squeeze out the excess moisture from the grated carrots.
  • Sift together all the dry ingredients (flour, baking powder, baking soda, spices and salt). Stir in the grated carrots, orange zest and walnuts.
  • Warm up the plant milk in the microwave for 30 seconds. In a small mixing bowl, mix the flax meal with some of the warm plant milk and set aside for 5 minutes. Once it has thickened up, mix it together with the remaining wet ingredients in a larger bowl (remaining milk, light brown sugar, oil, applesauce and apple cider vinegar). Whisk until smooth.
  • Finally, pour the dry ingredients into the wet mix and whisk together until completely incorporated.
  • Pour the batter into the baking pan and bake for 35-45 minutes (30-40mins for 6-inch tins). Use a toothpick to see if the cakes are ready (no residue batter should be on the toothpick).
  • Allow them to cool completely before turning them onto a wire rack.
  • Frosting: Place the (room temperature) butter and shortening in a stand mixer with the paddle attachment and mix until pale and light.
  • Add in half of the icing sugar and mix together for 5 minutes until completely smooth. Add in the second half of the icing sugar with the remaining ingredients and then mix on low until completely incorporated.
  • Use extra icing sugar or liquids to balance out the frosting if it’s too thin or thick, respectively. Mix on medium-high for a couple more minutes to make sure it’s completely smooth.
  • Spoon the frosting onto a cooled layer of carrot cake and smooth it out with a knife or offset spatula. Stack the next layer on top and repeat.
  • Decorate with walnuts, carrots and micro greens then serve!
This recipe was republished with permission from Project Vegan Baking
Find the original recipe here.

Join The Plant Based Newsletter and we will plant a tree! 🌳

We plant a tree for every signup. You’ll receive our weekly news round-up and be the first to hear about, product launches, exclusive offers and more!

© 2024 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.