This Vegan Carrot Cake recipe is going to be your new go to. She’s moist, fluffy, has that walnutty crunch texture that we all know and love in a carrot cake. Topped off with lemon zest for that extra zing of flavour, and I just know you'll love how easy this cashew cream cheese frosting is!
Make this vegan carrot cake on a Sunday to pick on throughout the week, or if somone's having you for dinner, bring this for dessert!
Looking for other sweet treats? You'll love these Golden Syrup Dumplings!
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Ingredients for Vegan Carrot Cake Recipe
- Plain flour: Forms the base of the cake, providing structure and texture.
- Olive oil: Adds moisture to the cake while imparting a subtle fruity flavor.
- Soy milk: Creates a tender crumb and richness in the cake batter.
- Flax meal: Acts as a vegan egg substitute, binding the ingredients together.
- Brown sugar and caster sugar: Sweetens the cake naturally, balancing the flavors.
- Finely grated carrot: Adds moisture, sweetness, and a pop of color to the cake.
- Walnuts: Provide a delightful crunch and nutty flavor to the cake batter and frosting.
See recipe card for quantities.
Instructions
Here are some simple steps on how to make this Vegan Carrot Cake Recipe.
Whisk together the sugars with the oil and flax egg
Fold in flour, walnuts, carrot and other ingredients, transfer to a loaf tin and bake
Add the cashew frosting ingredients to a cup and blend until smooth
Spread over your carrot cake, top with extra walnuts and lemon zest and enjoy
Substitutions
- Neutral oil: Use a neutral-flavored oil like canola or vegetable oil if you prefer not to use olive oil.
- Spice mixture: Instead of mixed spice, you can customize the spice blend using cloves, cinnamon, and nutmeg.
- Alternative milk: Feel free to use any plant-based milk of your choice in place of soy milk, such as almond, oat, or coconut milk.
Variations
- Gluten-free Option: Substitute the plain flour with a gluten-free flour blend to make the cake gluten-free. Ensure that all other ingredients are also gluten-free.
- Nut-Free Variation: Omit the walnuts from both the cake batter and the frosting for a nut-free version of the carrot cake. You can replace the walnuts with an equal amount of raisins or shredded coconut for added texture.
- Spiced Frosting Twist: Add a pinch of cinnamon or ginger to the cashew frosting for a spiced flavor boost that complements the warmth of the carrot cake.
Storage
This cake will keep for up to 4 - 5 days
Top tip
Ensure that your grated carrots are finely grated. Finely grated carrots not only incorporate better into the cake batter but also contribute to a softer texture and more even distribution of flavour throughout the cake. So, take your time to finely grate the carrots for the best results!
FAQ
Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the best freshness.
Absolutely! Wrap individual slices of the cake tightly in plastic wrap and store them in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator overnight before enjoying.
Yes, you can substitute cashews with an equal amount of soaked and blended almonds or macadamia nuts for a different flavor profile in the frosting. Adjust the sweetness and consistency as needed.
Related
Looking for other recipes like this? Try these:
Vegan Carrot Cake Recipe
Ingredients
For the cake:
- 2 cups plain flour
- 2 teaspoon baking powder
- 2 teaspoon mixed spice
- ½ teaspoon sea salt
- 1 cup olive oil
- ¼ cup soy milk
- 1 teaspoon vanilla essense
- 1 cup brown sugar
- 1 cup caster sugar
- 3 tablespoon flax meal + 9 tablespoon water
- 300 g finely grated carrot
- ½ cup walnuts
For the frosting:
- 1 cup raw cashews
- ½ cup icing sugar
- ¼ - ½ cup soy milk
- 1 tablespoon lemon juice
- Zest of one small lemon
- ¼ cup toasted chopped walnuts
Instructions
- Preheat oven to 170C and line a loaf tin with baking paper
- Mix together the flax meal and water and set aside to thicken Combine the plain flour, baking powder, mixed spice and salt in a large bowl
- In a seperate large bowl whisk together the oil, brown sugar, caster sugar, vanilla and soy milk then add the flax mixture and whisk to combine
- Fold in the flour mixture half at a time then fold in the carrot and walnuts
- Transfer to the lined loaf tin and bake for 60 - 70 minutes or until a skewer comes out clean then allow to cool completely
- Meanwhile, boil the cashews in water for 15 minutes to get them super soft then drain and blend with the sugar, soy milk and lemon juice. Start off with just ¼ cup soy milk and only add more if needed. A stick blender is best for this but a high speed blender will do the trick too! Blend until super smooth.
- Spread the cashew frosting over the cake and then top with the toasted walnuts and lemon zest and enjoy.
Notes
- I used mixed spice but you could also use a mixture of cloves, cinnamon and nutmeg powder
- Use any milk you like, doesn’t need to be soy
- The cashew frosting won’t split as long as its blended super smooth
- Add more sugar to the cashew frosting if you want it sweeter
- The cashew frosting will firm up more if you leave it in the fridge overnight, its best to frost the cake before serving too!
Carol
Hi! I’m not vegan.Could I use eggs instead of flax meal?how many eggs should I use? Thank you!
Alesha
Can I use butter instead of oil? how much should I use?
Sarah
I'm sorry I haven't made it with butter! My best bet would be to melt the butter and add the same amount as the oil but try at your own risk haha xx