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Vegan Carrot Cake

Vegan Carrot Cake

Tatyana
Lightly spiced and moist vegan carrot cake topped with a fluffy tangy frosting.
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Course Dessert
Total Time 1 hour 15 minutes
Servings 10 Slices

Ingredients
  

Carrot Cake

  • 150 g all-purpose flour
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1/8 tsp salt
  • 60 g crushed pineapple , drained from a can or freshly crushed
  • 100 g plant based milk
  • 100 g white granulated sugar, make sure it’s vegan
  • 55 g neutral oil, (grapeseed, canola, vegetable...)
  • 170 g finely grated carrots
  • 50 g walnuts or pecans, roughly chopped

Frosting

  • 70 g vegan butter, i use this one
  • 70 g icing sugar, sifted
  • 1/4 tsp lemon juice
  • 1/8 tsp apple cider vinegar
  • pinch of salt

Instructions
 

Carrot Cake

  • Preheat your oven to 190°C or 375°F and grease and line the bottom of a 7-inch/18cm round cake pan with parchment paper.
  • Start by having your carrots grated and walnuts or pecans chopped up.
  • Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom and salt.
  • In a separate bowl, whisk together the drained (if from a can) crushed pineapple, milk, sugar and oil.
  • Fold the dry ingredients into the wet, then add the grated carrots with the nuts and stir to combine everything.
  • Pour the batter into the greased and lined cake pan and even it out.
  • Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
  • Let it cool about 10 minutes in the pan before taking it out and leaving it to cool completely on a wire rack before frosting.

Frosting

  • With an electric hand mixer or stand mixer (or even by hand with some elbow grease), beat the vegan butter with the pinch of salt until light and fluffy.
  • Add the powdered sugar in two parts to prevent it from flying all over the place, beating well after each addition, then add the lemon juice with the apple cider vinegar and whip until smooth.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • You can easily omit the nuts and any of the spices in the carrot cake if you don’t want any. I recommend at least keeping the cinnamon though.
  • If you don’t have the crushed pineapple, you can try replacing it with 45g of applesauce.
  • This cake will keep about a week in the fridge in a sealed container.
  • If you don’t have or don’t want to use apple cider vinegar, you can simply put 1/2 tsp lemon juice instead of 1/4 tsp.