Vegan Carrot Cake Recipe
This vegan carrot cake recipe is going to be your new go to! This vegan carrot cake is incredible moist and indulgent but also made using wholesome ingredients such as flax meal to help bind it, and cashews for the ultimate creamy frosting.
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 olive oil here but you can use a neutral oil if you prefer
- 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!
- 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!
Nutrition
Calories: 6427kcalCarbohydrates: 804gProtein: 73gFat: 346gSaturated Fat: 47gPolyunsaturated Fat: 83gMonounsaturated Fat: 199gSodium: 2376mgPotassium: 3148mgFiber: 32gSugar: 545gVitamin A: 50611IUVitamin C: 35mgCalcium: 1176mgIron: 30mg
Tried this recipe?Let us know how it was!