VEGAN CARROT CAKE - Media Credit:

Vegan Carrot Cake

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

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1 Minutes Read

How beautiful does this look? Packed with spices and a creamy, delicious vegan cream cheese filling.
VEGAN CARROT CAKE
Duration1 hr
Cook Time40 mins
Prep Time20 mins
Servings12 servings

Ingredients

  • 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

Instructions

  • 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.
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The Author

Darrell Sawczuk

Darrell is the Social Media Manager and PBN Food Editor at Plant Based News. Previously a zoo keeper, Darrell now spends his time outside of Plant Based News advocating for animals.

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