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EASY VEGAN CARROT

CAKE
PU BL I SH E D : F E B 18, 2018 · M O DIFIE D: J UN 2 0 , 2 0 2 2
B Y KAT E FOR D · THIS P O ST M AY CO N TAIN AF F ILIATE
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A moist and flavour-packed vegan

carrot cake with cream 'cheese' icing,
that's easy to make with no weird
ingredients... what more could you ask
for?!

WH Y YOU WI L L LOV E
THIS RECIPE

Carrot cake must surely be one of the

nation's favourite teatime treats, and
there's absolutely no reason why
vegans should miss out, so here's a
plant-based version, with dairy-free
cream 'cheese' icing to top it off. 

Incredibly moist and studded with

juicy sultanas, walnuts and carrot, this
has all the classic flavours of a
traditional carrot cake, just without
the eggs and butter. No one will
believe that it is vegan!

This one-bowl recipe really is easy, I

promise - even if you've never baked a
vegan cake before, this is a very simple
one to start with. You don't need a
food mixer or any fancy equipment,
just a large bowl, two baking tins and
an oven.

Do give it a go and let me know in the

comments below or on instagram how
you get on - I love seeing photos of
your vegan cakes!

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Why you will love this recipe

What you need
How to make your Vegan
Carrot Cake
Reader Testimonials
Top Tips & FAQs
If you liked that...
Recipe
Comments and Reviews

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WHAT YOU NEED

> INGREDIENTS

Carrots obviously! But you can also

experiment with other vegetables - I
made a parsnip version of this a few
months ago and it was pretty epic,
even if I do say so myself!!

Walnuts are a carrot cake classic but I

do also love this with pecans or
hazelnuts so do choose whichever you
prefer, or you have in the cupboard!

Soya milk I always recommend soya

milk for baking particularly when it is
acting as an 'egg replacer' as it has the
highest protein content of any of the
plant based milks so behaves most like
an egg would. However your cake will
still turn out well if you use oat or nut
milks too, so if you can't or don't want
to use soya don't be put off.

Dairy-free margarine for the icing - I

often use a spread rather than a block
margarine as it makes the icing very
soft, creamy and easy to work with.
My favourites are Flora vegan or
Naturli spread. Do leave them out of
the fridge for a while before making
the icing, the softer the better.

Dairy-free cream cheese for the icing - I

have tried using many different brands
and usually come back to Violife
cream cheese as the best tasting in
this icing.

Pistachios just look so pretty on the

top of this cake, but they are pricey so
do use walnuts or pecans instead, or
pipe pretty rosettes of the icing
around the edge!

How to make your Vegan Carrot Cake

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HOW TO MAKE YOUR

VEGAN CARROT CAKE

For a full, printable recipe with

ingredients and detailed instructions,
scroll to the bottom of this page .

Peel and grate the carrots into a small

bowl. Finely chop the walnuts. Grate in
the orange zest and add the sultanas.
In a large bowl, mix the flour, baking
powder, sugar, cinnamon and nutmeg.

Add the soya milk and rapeseed oil and

mix until smooth. Stir through the
walnuts, sultanas and carrots.

Divide the mixture between two lined

tins and bake for 25-30 minutes.
When cool, layer with cream 'cheese'
icing and scatter with chopped
pistachios.

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READER
TESTIMONIALS

"Delicious
cake and a hit with non-
vegans too. So much so that
a friend has passed it on to a
teacher colleague to share
with her class!" Tessa

"Carrot cake
was delicious and family
members I left outside their
door thought I had bought it
and asked for the recipe!
Will make again as was so
easy to do." Renita

"Made this for

my wife’s birthday – it’s the
first time I ever made a two-
layered cake and frosting –
it came out amazing! The
instructions are great and
so easy to follow, thanks for
a great recipe!" Jon

"I made this

the other day. It truly is the
best carrot cake I’ve ever
tasted – and I’ve tasted a
lot! You’d also never know
that it’s vegan." Jo

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TOP TIPS & FAQS

Storing the carrot cake overnight in

an airtight container or tin before
icing makes a huge difference to the
texture.  The crust will become soft
and the cake will become even more
moist.  

As soon as the wet ingredients are

mixed into the dry, try to work quickly
to get the cakes into the oven as soon
as possible. The raising agent will get
to work as soon as it is mixed with the
yoghurt, and you want this to happen
in the oven, not beforehand!

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> F R E Q U E N T LY A S K E D
QUESTIONS

How long can I store my vegan

carrot cake for?
This cake keeps really well in an
airtight cake tin or tupperware for 3-4
days - it is so moist thanks to the
carrots and nuts that it doesn't dry out
like a plain sponge might.

Can I freeze my carrot cake?

Yes, it freezes really well, so great if
you need to plan ahead for a party or
gathering. Just pop a sheet of
greaseproof paper between the two
sponges and wrap them in foil and
they will keep really well for months.
Then you just need to ice and decorate
them before serving.

This is so straightforward to make that

sometimes I double the recipe and pop
a spare cake in the freezer (or make
little individual ones to freeze, even
better!). It is so handy to have cake in
the freezer for unexpected guests or
school cake sales you've forgotten
about...!

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