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Whenever you're craving a plant-based dessert, this Vegan Carrot Cake offers a moist, spiced cake filled with freshly grated carrots and topped with creamy dairy-free frosting, making it a wholesome and delicious treat for any occasion.
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Vegan Carrot Cake

Whenever you're craving a plant-based dessert, this Vegan Carrot Cake offers a moist, spiced cake filled with freshly grated carrots and topped with creamy dairy-free frosting, making it a wholesome and delicious treat for any occasion.
Course Dessert
Cuisine American
Keyword Carrot Cake, Vegan Carrot Cake
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 of vegan milk soy almond, etc…(300 ml)
  • 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

  • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans. Grate the carrots and set them aside.
  • In a large mixing bowl, whisk together the oil, sugar, and vanilla for a few minutes until the sugar starts to dissolve. Then, stir in the milk.
  • In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture, then add the grated carrots and walnuts.
  • Evenly divide the batter between the prepared cake pans. Bake for about 25 minutes or until a skewer inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • Once cooled, spread half of the cream cheese frosting over the bottom cake layer. Place the second layer on top and frost the top with the remaining frosting. Finish by sprinkling chopped walnuts on top.

Notes

  • If you love raisins in your carrot cake, feel free to add a handful to the batter.
  • Not a fan of walnuts? You can swap them for a different type of nut or leave them out entirely.
  • Once you combine the dry ingredients, gently fold them into the batter—just avoid over-mixing.
  • Grate the carrots by hand or save time by using a food processor.
  • Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate it for up to 7 days.
  • You can also freeze the cake (unfrosted) if wrapped well for longer storage.