Carrot cake is pretty awesome! It gives you the feeling that you’re eating something pretty darn healthy. I mean you’re getting your veggies in!
And when it’s vegan carrot cake, well….. then you can feel pretty saintly about it!
Ok Ok, I’ve said I’m never going to mention guilt and food in the same sentence on this blog, and I’m going to stick to it, but you know, there’s indulgence and then there’s feeling saintly about indulgence, which is not like indulgence at all really.
So go on, have your vegan carrot cake and eat it too, while feeling saintly about your good choices 🙂
And you know one of these days I’ll make a gluten-free version and THEN, well then, you know, you can just about ascend to heaven on a cloud while you eat it!
Jokes aside, this carrot cake is super good, it has a wholesome hearty vibe, while being moist, rich, and delicious.
Two things: firstly, I frosted it with a slightly altered version of my lemon buttercream frosting recipe. In this one I added apple cider vinegar, this was to try and get a slightly more ‘cheesy’ flavor to it.
Well, it didn’t really work, it was really good, but I would not say it was in any way ‘cheesy’.
The sad thing is I can’t get vegan cream cheese here, so a cream cheese frosting was out, at least until I figure out how to make a cream cheese frosting without cream cheese, and without using tofu, because I haven’t got my head around using tofu in a dessert quite yet.
But lemon buttercream works fabulously as well. Especially if you like your frostings very sweet.
Second thing: Every single time I’ve made this I’ve intended to put walnuts in to it. And every single time I’ve forgotten. It’s been in the oven already when I’ve remembered the walnuts.
So as you can see, I decorated the top of the cake with crushed walnuts but I just KNOW that walnuts IN the cake itself would be fab too.
If I could only just remember!
Anyway, if you remember to do it, adding some walnuts in as a final step before transferring the batter to the cake tins would be a great addition to this cake.
You will love this cake for its moist, rich, wholesome flavor and gorgeous color.
Topped with lemon buttercream frosting and crushed walnuts, this cake is ideal for any special occasion. Or just for Sunday afternoon tea.
And if you love cakes, then definitely check out some of our other awesome cakes, like our Red Velvet Cake, Vanilla Cake and Key Lime Cake! And if you love chocolate there’s our vegan chocolate cake and for those who are gluten-free there’s our gluten-free chocolate cake.
So what do you think of this gorgeous vegan carrot cake? Let me know in the comments!
I’d love you to rate the recipe, and let us know how it went if you’ve made it already.
As always, if you take any pictures, don’t forget to tag me #lovingitvegan on instagram so I can see it! xxx
- For the Carrot Cake:
- 2 cups (250g) All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 9 oz (250g) Grated Carrot
- 1.5 cups (300g) Brown Sugar
- 2 Flax Eggs
- ½ cup (120ml) Olive Oil
- 1 tsp Vanilla
- 1 Tbsp Apple Cider Vinegar
- 1 cup Chopped Walnuts (Optional)
- For the Lemon Buttercream Frosting:
- 3 and ¾ cups (450g) Powdered (Confectioners) Sugar
- 3 Tbsp Vegan Butter
- 1 tsp Vanilla
- 2 tsp Apple Cider Vinegar
- 1 Small Lemon (Juiced)
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
- Grease two 7 inch cake tins and line the bottoms with parchment paper.
- Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
- Add the grated carrot and the brown sugar.
- Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
- In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
- Add the flax eggs.
- Mix everything together in the mixing bowl.
- *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.
- Lastly add the chopped walnuts if you want to add them.
- Divide the mixture between the two 7 inch cake tins.
- Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on a cooling rack.
- While the cakes are cooling, prepare your frosting.
- Add the powdered sugar, vegan butter, vanilla, apple cider vinegar and half the lemon juice to an electric mixer bowl.
- Start mixing on low speed.
- Add in the second half of the lemon juice slowly and only if needed. If your frosting mix is the perfect consistency, then don't add it. If it is too thick, then add it.
- Add frosting to the top of one of the layers.
- Add the other layer on top and complete the frosting of the top and sides of the cake.
- Sprinkle crushed walnuts on top of the cake and serve.
*Inspired by Gimme Some Oven