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Vegan carrot cake ready 8
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5 from 1 vote

Vegan Carrot Cake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Ginny McMeans

Ingredients

  • 1 cup vegetable oil
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 flax eggs
  • 1 cup cane sugar
  • 2 cups grated carrots
  • 1 ¼ cup flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup chopped mixed nuts (almonds and walnuts)

For the frosting

  • ½ cup Vegan cream cheese
  • 1 ¼ cup powdered cane sugar
  • ½ tsp vanilla extract
  • 1 tsp lemon juice

Instructions

  • Preheat oven to 350F. Grease a 9-inch cake tin with some cooking spray and line the bottom with some parchment paper.
  • Whisk vegetable oil, lemon juice, vanilla extract, flax eggs, and flex eggs in a bowl.
    Whisk vegetable oil lemon juice vanilla extract flax eggs and flex eggs
  • Add carrots and stir to combine.
    Add carrots and stir to combine
  • Fold in flour, cinnamon, baking soda, and baking powder.
    Fold in flour and cinnamon
  • Finally, add chopped nuts and stir to combine.
    Add chopped nuts and stir to combine
  • Transfer the batter to the cake tin and smooth the top.
    Transfer the batter to the cake tin and smooth the top
  • Bake the cake for 35 minutes or until an inserted toothpick comes out clean.
  • Cool the cake completely before removing from the tin.
    Cool the cake completely before removing from the tin

Make the frosting:

  • Beat Vegan cheese, powdered cane sugar, vanilla, and lemon juice until fluffy. Refrigerate for 30 minutes.
    Beat until fluffy

To assemble:

  • Spread the frosting over the cake.
    Spread the frosting over the cake
  • Chill the cake for an extra 30 minutes before slicing and serving.

Video

Notes

  • To make the flax eggs; combine 2 tbsp of ground flax seeds with 6 tbsp water. Set the flax eggs aside until you have a gelatin-like mixture.
  • If the batter seems a bit too thick, you can add some water to thin it down but do not do it immediately. Let the batter stand for a few minutes, as the carrots will release some of its moisture.
  • The cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on.
  • For the nuts, you can choose just walnuts, almonds, or a mix of these two. Also, you can choose your desired type of nuts.
  • This recipe is also ideal to be used for muffins. Instead of cake, you divide the batter between the paper liners and bake the muffins for 20 minutes.
  • For the presentation, you can serve cake with some chopped nuts on top or dust it simply with some cinnamon.