The Best Carrot Cake Recipe

THE BEST CARROT CAKE RECIPE

This carrot cake is incredibly tasty! In just 30 min, it is moist, flavourful, fluffy, and also simple to make. Seriously, no one is going to assume that this is a vegan cake.

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

INGREDIENTS

4 medium of carrots to make 300g/2cups grated
3/4 cup (175g) of light brown sugar
1/2 cup (125 ml) of vegetable oil
2 tsp of vanilla essence
3 cups (375g) of plain (all-purpose) flour
1 1/4 cups (300 ml) of vegan milk soy, almond, etc…
2 tsp of baking powder
1 ½ tsp of bicarbonate of soda baking soda
1 tsp of ground nutmeg
2 tsp of ground cinnamon
1 tsp of ground ginger
½ tsp salt
1/2 cup (70g) of walnuts, chopped
vegan cream cheese frosting
Chopped walnuts to decorate

INSTRUCTIONS

1. To 180C / 350F, preheat the oven. 2 x 20cm/8″ round cake pans with grease and line. Slice the carrots and grate them and set them aside.

2. Whisk the oil, sugar, and vanilla in a large bowl for a few mins, till the sugar begins to dissolve, then stir in the milk.

3. Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and mix softly. Stir in the grated carrot and walnuts.

4. Divide the batter between the two baking pans and bake for around 25 minutes in the oven till a skewer or toothpick inserted comes out clean.

5. Enable 10 mins to cool in the tins, then turn on a wire rack to cool entirely.

6. Spread the bottom layer with half of the cream cheese frosting, add the top layer, then frost the top with the rest frosting.

7. Sprinkle the chopped walnuts on top.

NOTES

– Add in a handful if you really like raisins in your carrot cake.
– If you don’t really like walnuts, swap them or leave them out entirely for different nuts.
– Once dry ingredients are added, be sure to mix all of them, but just don’t over-mix.
– You could even grate the carrots by hand, or you could just use a food processor.
– Leave it for up to 4 days in an airtight container at room temperature, or keep it covered in the fridge for 7 days.
– Well wrapped and un-frosted, you may freeze this cake.

 

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