Vegan Carrot Cake

Super easy Vegan Carrot Cake Recipe - created with warming spices such as cinnamon & ginger and a zesty lemon & vanilla cake icing.

Vegan Carrot Cake

In my opinion, there's no special time to make a good Vegan Carrot Cake Recipe because cake is good any day of the week!

This recipe is actually one of my favourite cake recipes and the funny thing is that it has only been a couple of years or so since I ate my very first carrot cake! I was amazed right from the beginning... years and years I have seen other people adore this warm and hearty recipe and I was just like "Carrots?.. In cake?!".

I'm pretty sure I wasn't the only one to think that before trying it for the first time.

Anyway, without further ado, here's the heavenly vegan carrot cake recipe (prepare to be amazed!)

What you'll need for this Vegan Carrot Cake Recipe

Ingredients

• Soy milk
• Apple cider vinegar
• Milled flaxseeds
• Water
• Plain flour
• Baking powder
• Baking soda
• Cinnamon
• Ginger powder
• Brown sugar
• Vanilla extract
• Coconut oil
• Shredded carrot

For the filling & topping:

• Coconut oil
• Lemon juice
• Vanilla extract
• Apple cider vinegar
• Powdered sugar
• Soy milk

How to bake a Vegan Carrot Cake

To start with, mix together the soy milk and apple cider vinegar and set it aside in the fridge while you get on with the next steps. Now, in a small bowl, blend your flax seeds along with 3 tbsp water and put this in the fridge alongside your milk and vinegar mix. 

While the mixtures are chilling in the fridge, sieve the flour, baking powder, baking soda and mix it with the cinnamon and ginger powders. 

Now in another small bowl, combine vanilla extract with brown sugar and coconut oil and add it to the flour mix. At this point, you can also throw in the shredded carrots as well. 

Baking your Vegan Carrot Cake

Now it's time to get all your mixes and mix them together. Once you've done this, halve the final mixture and equally distribute it into two baking tins of the same size (roughly 17.5cm diameter).

Extra tip: If you don't have two tins of the same size, bake both batches one after the other and let them cool before moving on to the next step. 

Making a filling for your Vegan Carrot Cake

Now on to the fun bit...

To make your filling, blend together the coconut oil with the rest of your ingredients until you've got a smooth and creamy texture. You'll want to make sure that the coconut oil has melter properly beforehand to ensure it mixes properly. 

Next, use a large knife to spread half of the mix onto the first layer of cake and place the second layer on top. With the mixture ou have left, gently spread this to the top layer until you have nothing left (and feel free to lick the bowl afterwards!) 

Now that the icing is on, you can decorate your cake with some extra toppings. Here you might want to sprinkle some pecans, grate some coconut or even add more shredded carrot! 

Storing your Vegan Carrot Cake

Unless you plan on eating it all in one sitting (there's no judgement here!), I'd suggest you store your cake in the fridge, otherwise, the coconut oil in the mixture might go a bit runny if it gets too warm and the cake layers might slide apart - I had to learn this the hard way. 

This recipe is:

• 100% vegan
• super easy to make
• warm and hearty
• simply delicious
• easy to make
• egg-free
• dairy-free
• vegan
• nutty (if you want ti to be!) 

You might also enjoy these recipes:

If you love Pinterest - like me - you can pin any of the images on this page to your boards 😊 

Print

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

 © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!