Sunday, July 14, 2024
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Vegan carrot cake with cream cheese frosting

When you’ve been searching for a easy recipe for a carrot cake topped with luscious vegan cream cheese frosting, look no additional. This carrot cake is very easy to place collectively and it makes fairly an entrance! It makes use of generally obtainable, cheap substances and little or no course of. All it is advisable to make the sponge is a big mixing bowl, a spatula and a high-quality sieve and a little bit of a mild contact when mixing the batter collectively. No fancy mixers vital.

As for the frosting, I revealed it as a separate recipe as I needed to have the ability to embrace plenty of footage of the making course of with out making this recipe overly lengthy. The frosting might be made no less than a day prematurely and saved within the fridge in a single day.

I significantly just like the second model of this vegan cream cheese frosting, which as an alternative of counting on vegan cream cheese from a retailer, makes use of solely a handful of easy substances: vegan butter, lemon juice, cashews and sugar.

It has a scrumptious tang that contrasts so superbly with this candy carrot cake, has fewer ‘nasties’ (preservatives which can be an element and parcel of creating vegan cream cheese shelf steady) and it’s extra dependable as there is no such thing as a normal method for vegan cream cheese so each considered one of them is has a unique composition and subsequently is more likely to produce a barely totally different finish consequence.

As soon as I used to be completed with photographing this cake, Duncan packed it into a number of packing containers to share together with his kayaking group and it bought glowing evaluations apparently although none of them are vegan. It’s all the time good to listen to, however particularly when the frosting is considerably unconventional so I hope that this can persuade you to make it and see for your self.


vegan carrot cake layered ingredients

VEGETABLE OIL: This cake relies on liquid vegetable oil, which makes it straightforward to make and retains it properly moist. I like to recommend utilizing a neutrally flavoured oil – I are likely to decide out for grapeseed oil in truffles – except, just like the Greeks, you benefit from the flavour of olive oil in your truffles. If utilizing olive oil, choose a gentle selection for a subtler olive oil flavour.

VEGAN YOGHURT: I used a bath of lavatory normal vegan yoghurt (Alphro plain) to maintain this cake moist and so as to add a bit acidity to the batter, which comes right into a chemical response with baking soda and helps with leavening. I’ve beforehand made a number of recipes utilizing apple sauce and whereas I’ve not had an opportunity to check it on this specific cake, I’m assured it would work simply as effectively. As yoghurt comprises fats and apple sauce doesn’t, I might improve the quantity of oil to at least one complete cup (240 ml) and use one other cup of apple sauce (240 ml).

SUGAR: I used to sorts of sugar to offer this cake sweetness, texture and flavour. I used caster sugar (which is solely superfine white sugar most well-liked in baking) blended in with darkish muscovado sugar. The latter comprises loads of molasses, which give it deep, barely savoury flavour and helps to maintain truffles moist – you’ll find it in most baking aisles within the UK, but when it isn’t obtainable use one other sort of sugar as an alternative.

CARROTS: Coarsely grated carrots are key to a carrot cake and require no additional rationalization.

ALL PURPOSE FLOUR: I used all goal flour right here, however if you want to make this cake with out gluten, use a superb gluten-free flour mix (one which comprises a excessive ratio of starches, which assist with binding) and a teaspoon of xanthan gum to assist with texture.

BAKING AGENTS: A mix of baking soda and baking powder give this vegan sponge an ideal quantity of elevate. I didn’t need to use an excessive amount of and I baked the truffles at decrease than normal temperature to make sure they arrive out as flat as attainable, which is what you need while you intend to layer them. Please ensure to make use of each baking brokers as every of them works somewhat totally different and utilizing solely considered one of them gained’t produce pretty much as good consequence.

SALT: A small quantity of high-quality salt is a standard addition to cake batter, it enhances and balances the flavours.

SPICES: I used a combination of spices I take pleasure in in a carrot cake: cinnamon, ginger, cardamom, nutmeg and cloves and none of my style testes discovered it to be overly spiced but it surely’s after all very subjective – use as a lot or as little as you want. Within the UK, carrot cake is usually flavoured with blended spice (to not be confused with all spice, which is floor Jamaican pepper) alongside cinnamon and ginger. Blended spice comprises an entire vary of spices together with nutmeg (and mace – outer husk of nutmeg), cloves and aforementioned all spice. If utilizing blended spice, use a few teaspoon, alongside two scant teaspoons of cinnamon and a 3 quarter teaspoon of ginger.

vegan carrot cake layered wet ingredients

Mix liquid vegetable oil and vegan yoghurt in a big mixing bowl (in my photographs I made just one tier so the bowl is kind of small). Add sugar. If utilizing moist sugar (like darkish muscovado), break any lumps along with your fingers earlier than including and don’t fear if some lumps persist – that’s the character of that sort of sugar.

vegan carrot cake layered carrots

Fold in coarsely grated carrots. If utilizing cups as an alternative of weighing your substances, use three scant free cups.

vegan carrot cake layered flour

Place a high-quality sieve over the bowl with dry substances and sift them in (in 2-3 batches). Incorporate the dry substances into the moist ones gently by making small circles in the course of the bowl along with your spatula and progressively incorporating increasingly more flour. I discover that this manner of blending minimises lumps.

vegan carrot cake layered batter

By the point you’ve blended every thing effectively, it is best to find yourself with thick batter. Divide the batter between two cake pans and bake within the preheated oven till a toothpick inserted into the center comes out clear. Permit to chill down utterly earlier than making use of frosting.

vegan carrot cake layered icing

vegan carrot cake layered frosting

vegan carrot cake layered backlit

vegan carrot cake layered batter close up

vegan carrot cake layered

vegan carrot cake layered slice

Moist substances

  • 180 ml / ¾ cup impartial oil (I used grapeseed oil)
  • 300 ml / 1¼ cup vegan yoghurt (I used Alphro plain)
  • 250 g / 1¼ cup sugar (I used half darkish muscovado and half caster sugar)
  • 280 g / 3 scant cups coarsely grated carrots

Dry substances

  • 375 g / 3 cups all goal flour*
  • 1 stage tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp high-quality salt
  • 2½ tsp cinnamon
  • 1½ tsp ginger
  • ½ tsp floor cardamom
  • ½ tsp floor nutmeg
  • ¼ tsp floor cloves




  1. Set the oven to 160° C / 320° F (or 20° C / 70° C much less with fan on).
  2. Grease two 20 cm / 8 in cake pans and line their bottoms with circles of baking paper.
  3. In a big mixing bowl, mix oil and vegan yoghurt.
  4. Stir in sugar – if utilizing muscovado sugar, break any massive clumps along with your fingers first.
  5. Subsequent, stir in grated carrots.
  6. Place a high-quality sieve over the bowl and sift dry substances by in 2-3 batches. Incorporate dry substances into the moist ones by making small circles with a spatula in the course of the bowl to steadily incorporate increasingly more flavour – this technique minimises lumps forming.
  7. Divide the batter evenly between two cake pans.
  8. Bake on the center shelf till a toothpick inserted into the center comes out clear, about 35 minutes.


  1. Permit each truffles to chill down utterly.
  2. Put a beneficiant layer of frosting on prime of the primary cake. Place the second cake on prime gently and frost the highest cake.
  3. Enhance with walnuts (I used maple walnuts from this recipe).


*FLOUR: should you want to make this cake gluten-free, use a superb gluten-free flour combine and (except your flour combine already comprises it) a teaspoon of xanthan gum for a greater texture.


*per 1 out of 20 parts (with frosting)



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