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!
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.Â
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
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.
8
servings40
minutes25
minutes370
kcalIngredients
- 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.
