Moist Vegan Carrot Cake With Lemon Buttercream

Frosting
★★★★★
4.7 from 36 reviews

Prep Time: 30 mins Cook Time: 30 mins Yield: 10 Category: Cake, Dessert Cuisine: Vegan

DESCRIPTION

Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts.
Ideal for any special occasion, or just Sunday afternoon tea.

INGREDIENTS

For the Carrot Cake:

2 cups (250g) All Purpose Flour

1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Nutmeg
9 oz (250g) Grated Carrot
1 and 1/2 cups (300g) Brown Sugar
2 Flax Eggs
1/2 cup (120ml) Olive Oil
1 tsp Vanilla Extract
1 Tbsp Apple Cider Vinegar
1 cup Chopped Walnuts (Optional)

For the Lemon Buttercream Frosting:

3 and 3/4 cups (450g) Powdered (Confectioners) Sugar

3 Tbsp Vegan Butter
1 tsp Vanilla Extract
2 tsp Apple Cider Vinegar
3-4 Tbsp Fresh Lemon Juice

INSTRUCTIONS

1 Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).

2 Grease two 7 inch cake tins and line the bottoms with parchment paper.
3 Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
4 Add the grated carrot and the brown sugar.
5 Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
6 In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
7 Add the flax eggs.
8 Mix everything together in the mixing bowl.
9 *If your batter is too dry at this point (and only if it’s too dry to mix) then add in a little non-dairy milk, only as much as you need to get the
batter to a wet enough consistency so that it can mix properly.
10 Lastly add the chopped walnuts if you want to add them.
11 Divide the mixture between the two 7 inch cake tins.
12 Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean. ×
13 Allow the cakes to cool completely on a cooling rack.
 14 While the cakes are cooling, prepare your frosting.
15 Add the powdered sugar, vegan butter, vanilla, apple cider vinegar and 3 Tbsp of lemon juice to an electric mixer bowl.
16 Start mixing on low speed.
17 If your frosting is too thick then add in more lemon juice a drop at a time as needed to get your frosting mix to the perfect consistency. If
your frosting ends up too thin, add more powdered sugar.
18 Add frosting to the top of one of the layers.
19 Add the other layer on top and complete the frosting of the top and sides of the cake.
20 Sprinkle crushed walnuts on top of the cake and serve.

NOTES

Some commenters have noted that they needed to use a little non-dairy milk to get their batter wet enough. This would depend on how
wet your carrots are. I didn’t need to use any extra liquid, but if you do, then just use as little non-dairy milk as you need to get the batter
wet enough to mix properly.

Inspired by Gimme Some Oven

NUTRITION

Serving Size: 1 Slice (of 10) Calories: 517 Sugar: 74.6g Sodium: 347mg Fat: 13.6g Saturated Fat: 1.9g Carbohydrates: 97.7g
Fiber: 2.2g Protein: 3.2g

DID YOU MAKE THIS RECIPE?

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Find it online: https://lovingitvegan.com/vegan-carrot-cake-lemon-buttercream-frosting/

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