Baking with Becca – Vegan Carrot Cake with Lemon Buttercream Frosting

Carrot cake, one of the most loved yet strange cakes to find in a cafe.

Who ever first thought of putting carrots into a cake? It’s beyond me but my goodness, it works so well.

As I’m recently trying to eat more and more vegan things, desserts is the place of my downfall – I want cake, I want chocolate and I want creamy pastries. Due to this, I’m trying my absolute best to research and find new desserts to try – cake being my first venture.

If you haven’t read it already, I recently started my venture with this amazing lemon cake – The Most Perfect Lemon Cake – & it’s Vegan!

Next on my list – Carrot Cake – I found the base of my recipe on Loving It Vegan and make a couple of subtle changes to suit what I had in the house, along with my preferences better.Vegan-Carrot-Cake-Walnuts-Home-Baking-Lemon-Frosting-Buttercream-Cake-SpongeVegan-Carrot-Cake-Walnuts-Home-Baking-Lemon-Frosting-Buttercream-Cake-SpongeVegan-Carrot-Cake-Walnuts-Home-Baking-Lemon-Frosting-Buttercream-Cake-Sponge

So if you want to know how to make this amazing vegan carrot cake – look no further – or as The Great British Bake Off would say.. ready, set.. BAKE!

For the cake;
250g plain flour
1 tsp baking powder
1 tsp baking soda (Bicarbonate)
1⁄2 tsp sea salt
2 tsp cinnamon
1 tsp nutmeg
250g grated carrot
300g caster sugar
2 ‘egg replacer’ eggs (I use Orgran No Egg – £3.29, Holland & Barrett)
120ml olive oil
1 tsp vanilla
Optional: walnuts

For the frosting;
450g icing sugar
3 tbsp vegan butter (I use Vitalite Sunflower Oil – £1.20, Ocado)
1 tsp vanilla
Juice of one lemon – the more the zingier and merrier I say


  1. Preheat the oven to 180 degrees celcius.
  2. Add the flour, baking powder, baking soda, salt, sugar, cinnamon and nutmeg to a mixing bowl.  Stir all of these ingredients together with a wooden spoon until evenly mixed.
  3. Next to the same bowl add the vanilla, carrot, olive oil and egg replacer eggs and mix these completely with the dry ingredients.
  4. If you wish to add walnuts to the mixture – the point to do it is now and combine these within the mixture.
  5. If the mixture is too dry, add a little amount of vegan milk to moisten it up.
  6. Evenly divide this  between cake tins – or if you’re like me, your round silicone moulds.
  7. Bake these in the oven for around 30 minutes or until a knife comes out clean.
  8. Once removed, them them cool before trying to take them out of the tin and let cool completely before adding the buttercream.
  9. To make the buttercream, put all of the ingredients for the frosting into a mixer.
  10. On a low speed combine the ingredients until you get a creamy buttercream. If you find that it’s too thick add more lemon juice, if it’s too runny add more icing sugar.
  11. Add half of the buttercream to the middle of the cake and sandwich them together.
  12. Using the rest of the mixture, add this to cover the top of the cake and if desired, decorate with walnut halves.
  13. Enjoy.Vegan-Carrot-Cake-Walnuts-Home-Baking-Lemon-Frosting-Buttercream-Cake-SpongeVegan-Carrot-Cake-Walnuts-Home-Baking-Lemon-Frosting-Buttercream-Cake-SpongeVegan-Carrot-Cake-Walnuts-Home-Baking-Lemon-Frosting-Buttercream-Cake-SpongeVegan-Carrot-Cake-Walnuts-Home-Baking-Lemon-Frosting-Buttercream-Cake-Sponge

Love, always.


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