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

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!)