Are you a fan of carrot cake, but worried about the dairy and eggs that usually go into making it? Fear not, because we have the perfect solution for you! In this blog post, we're going to share our tried and tested recipe for a delicious vegan carrot cake. This cake is just as moist and flavorful as the traditional version but without any animal products (of course). It's perfect for vegans or anyone looking to reduce their intake of animal products. So, let's get started and satisfy that cake craving!
Let's dive into what you'll need to whip up this delicious cake!
- 200 grams of carrots, finely grated
- 120 grams of wheat flour
- 180 grams of ground almonds
- 170 grams of brown sugar
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 140 grams of sunflower oil or rapeseed/coconut oil
- 120 grams of oat milk or soy/almond milk
- 1 teaspoon of fruit vinegar, e.g. apple cider vinegar
We use fruit vinegar (in this case Apple Cider Vinegar) as it works great as a binding agent and allows us to create a vegan cake without sacrificing texture or flavour.
Next up, let's get started with the recipe itself.
Now, let's get to the good stuff - how to make this delicious vegan carrot cake. Don't worry, it's not as complicated as it may seem. Just follow these simple steps:
Step 1: Preheat the oven to 175 degrees Celsius with top and bottom heat. Grease a square baking dish (approx. 20*25 cm) or a small springform pan and dust with flour.
Step 2: Mix the flour, almonds, sugar, baking powder, baking soda, and cinnamon in a bowl. Whisk the wet ingredients in another bowl. Add the dry ingredients and grated carrots to the wet ingredients and mix thoroughly, but not too long.
Step 3: Pour the batter into the prepared pan, smooth out the top, and bake for 35-40 minutes. If the cake is getting too dark towards the end of the baking time, cover it with foil.
Step 4: Let the carrot cake cool before frosting!
For the frosting:
- Mix together the sifted powdered sugar, vegan cream cheese, and lemon zest until well combined. Chill the frosting briefly.
- Spread the frosting over the cooled cake.
- Cut the cake into pieces and decorate it as desired with marzipan carrots, chopped pistachios, or nuts.
No Frosting - just powder it with some sugar!
Tips & Tricks
The cake is slightly more crumbly than traditional cakes. Therefore, it should be chilled before cutting and stored in the refrigerator. It can be frozen wonderfully.
For an alternative frosting without ready-made vegan cream cheese alternatives, you can blend 100g of soaked cashews with 40 ml of vegan milk, 50g of sweetener, 20g of coconut oil, and some lemon zest.
That's it! See, we told you it was easy. Now that our vegan carrot cake is baked and frosted, it's time to enjoy the fruits of our labour!
Congratulations! You have now learned how to make a delicious vegan carrot cake from scratch. The recipe is simple, and easy to follow, and the result is a delicious cake that is sure to impress your friends and family. Whether you are a seasoned baker or a novice, this recipe is a great addition to your repertoire!
We encourage you to give this vegan carrot cake recipe a try and let us know how it turned out. Don't forget to take pictures and share them with us on social media using the hashtag #VegaSnacks or tagging us @VegaSnacks Also, feel free to share this recipe with your friends and family who are also interested in vegan baking🍰
Thank you for reading, and happy baking!
IV. Extra Material (Video)
Get ready to drool: Watch how to make this mouth-watering Vegan Carrot Cake: