Easy Vegan Carrot Cake Recipe

I love cinnamon in anything, one of my all time favourite cakes is a carrot cake! This one is super moist, mostly due to the large proportion of carrot and the added fruit.

I’ve never tried creating a vegan version of a cream cheese frosting which is normally associated with carrot cake, instead I usually make a zingy lemon buttercream which works just as well!

vegan carrot cake on plate

The icing calls for vegan butter, I used a ‘vitalite’ baking block, but a stork baking block or some other vegan spread would work too! Just be aware that a spread (margarine) will make your icing more runny than a baking block/vegan butter would. 

Also, feel free to add in some chopped walnuts or pecan nuts to the batter (at the same time as the sultanas) if you wish!

Easy Vegan Carrot Cake Recipe

5 from 4 votes
Recipe by Jessica Wilkes Course: DessertCuisine: BritishDifficulty: Medium
Servings

8

servings
Prep time

40

minutes
Cooking time

25

minutes
Calories

370

kcal

I love cinnamon, one of my all time favourite cakes is a carrot cake! This one is super moist, mostly due to the large amount of carrot.

Ingredients

  • For the cake
  • 275 g grated carrot (this should be about 3 large carrots)

  • 125 ml vegetable oil

  • 175 g demerara sugar

  • 350 g plain flour

  • 300 ml plant based milk (either soy, oat, almond etc)

  • 3 teaspoon cinnamon

  • 3 teaspoon baking powder

  • Pinch of salt

  • 40 g raisins or sultanas

  • 100 g tinned pineapple

  • For the Icing
  • 75 g vegan butter

  • 250 g icing sugar

  • Juice of ½ lemon

  • Few tablespoons of plant based milk if needed

Directions

  • Grease and line 2 round cake tins and preheat the oven to 180 degrees Celsius. Drain the pineapples – if they are in rings, chop them! Leave the butter out of the fridge so it’s nice and soft for later.
  • In a large bowl, whisk the oil and sugar together for a few minutes. Then whisk in the milk by hand.
  • Then fold in the flour, cinnamon, baking powder and salt until the mixture is smooth.
  • Then fold in the carrots, raisins/sultanas and pineapple.
  • Pour into the cake tins evenly and bake for 25 mins or until a toothpick inserted in the centre comes out clean.
  • Whist the cakes are baking, make the icing. Place the butter in a large bowl and mix with an electric whisk until light, add in the icing sugar and lemon juice gradually (add milk if needed to thin it out to your desired consistency).
  • When the cakes are ready, take them out of the oven and leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
  • After the cakes have cooled, spread the icing in on top of each cake evenly and stack one on top of the other. Decorate how ever you want! I have decorated with a few flaked almonds and sunflower seeds.
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2 Comments

  1. A great cake, proved very popular with vegans and non-vegan alike. I took a risk with this one as I always test cake recipes before I sell to the public but I was short of time so, decided to go for it! The risk was worth it, it sold out very quickly. I made it for an apple themed event, replacing the pineapple with apple, added a few chopped walnuts and used caramelised apple as a filling along with the buttercream.

    It’s a great cake, thank you for the recipe!

    1. Jessica Wilkes says:

      Aww how lovely! Glad it went down well 🙂 The caramelised apple filling sounds lovely.

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