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 tablespoon 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!) 

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Vegan Carrot Cake

Romy

Super easy Vegan Carrot Cake Recipe - Made with cinnamon, ginger, carrots with a lemon and vanilla topping

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine British

Servings 1 cake

Ingredients

  

• 300 ml soy milk
• 2 teaspoon apple cider vinegar
• 1 tablespoon milled flaxseeds
• 3 tablespoon water
• 680 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon ginger powder
• 340 g dark brown sugar
• 2 teaspoon vanilla extract
• 170 g coconut oil melted
• 2-3 large shredded carrots

For the filling & topping:

• 170 g coconut oil melted
• 1 teaspoon lemon juice
• 2 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar
• 680 g powdered sugar
• roughly 1 tablespoon + 1 teaspoon soya milk

Instructions

 

• Mix the soy milk and the apple cider vinegar and set aside in the fridge.
• Blend the flax seeds and 3 tablespoon water in a small bowl and also set this aside into the fridge.
• In a big bowl sieve the flour and baking powder with the baking soda, cinnamon and ginger powder.
• In another small bowl combine the brown sugar with the vanilla extract and coconut oil and add it to the flour mixture. Also, mix in the shredded carrots as well as the milk/vinegar and flaxseed mix. Stir well to combine everything into your cake batter.
• Divide the batter between two equally sized, lightly greased baking tins (about 17.5cm diameter). In case you do not have 2 tins of the same size, simply bake the layers one after another and let them both cool down completely before going to the next step.
• Let's get to the cream filling and topping for the carrot cake: Simply blend the melted coconut oil with the rest of the ingredients into a smooth and creamy texture. If needed, even out your bottom layer, so the top can sit comfortably on it without sliding off, then use a large pallet knife to spread about half of the creamy mixture onto the bottom layer, then cover with the second layer. Repeat until the creamy mixture is all used up.
• Of course, you can now decorate the carrot cake - how about some pecans or shredded coconut? You can also add some more shredded carrot as I have done on my photo above.
• And finally the most important part: enjoy!

Keyword bake, cake, Carrot Cake, vegan bake, vegan cake, vegan carrot cake