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.
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!
I N G R E D I E N T S
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
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
M E T H O D
- Preheat the oven to 180 degrees celcius.
- 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.
- Next to the same bowl add the vanilla, carrot, olive oil and egg replacer eggs and mix these completely with the dry ingredients.
- If you wish to add walnuts to the mixture – the point to do it is now and combine these within the mixture.
- If the mixture is too dry, add a little amount of vegan milk to moisten it up.
- Evenly divide this between cake tins – or if you’re like me, your round silicone moulds.
- Bake these in the oven for around 30 minutes or until a knife comes out clean.
- Once removed, them them cool before trying to take them out of the tin and let cool completely before adding the buttercream.
- To make the buttercream, put all of the ingredients for the frosting into a mixer.
- 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.
- Add half of the buttercream to the middle of the cake and sandwich them together.
- Using the rest of the mixture, add this to cover the top of the cake and if desired, decorate with walnut halves.