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–+ servings
vegan carrot cake recipe.

Vegan Carrot Cake

Crazy Vegan Kitchen
Learn how to make this super moist vegan carrot cake! It has delicious spiced layers and dairy-free cream cheese frosting, best of all it's incredibly quick and simple to prepare.
5 from 5 votes
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 235 kcal

Ingredients
  

For the cake:

  • 2 cups carrot grated
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons golden flaxseed meal
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup walnuts chopped

Cream cheese frosting:

  • 1 stick vegan butter (Earth Balance) about 8 oz
  • 1 container Tofutti Cream Cheese about 7 oz
  • 1 large orange zest only
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions
 

  • Preheat oven to 175 Celsius (350 Fahrenheit) and line or grease 9x5 inch loaf tin. Set aside.
  • With the shredding blade attached to the food processor, shred carrot. Empty out carrot into a mixing bowl and attach a normal blade to the food processor.
  • Combine soy milk, vegetable oil, flaxseed meal, brown sugar, cane sugar, vanilla extract, ground cinnamon and ground ginger in the food processor. Process till smooth, about 30 seconds.
  • Add cake/pastry flour, baking soda and baking powder into food processor and pulse till almost everything is mixed up.
  • Remove food processor lid and using a spatula, give your cake batter a manual stirring. Once just combined, pour batter into the bowl that contains your shredded carrot.
  • Stir until combined and then mix in chopped walnuts.
  • Scrape mixture into prepared loaf tin and bake for 45-60 minutes, or until a skewer comes out clean. Check at the 45 minute mark first, and continue baking if cake is still not cooked.
  • Once baked, leave to cool for 10 minutes and then remove from tin and leave to thoroughly cool on a wire rack.
  • Prepare your frosting by mixing Earth Balance, Tofutti, zest of 1 orange and vanilla extract with an electric mixer till light and fluffy.
  • Add sugar in and continue whipping till light and sugar has dissolved.
  • Top cooled cake with prepared icing.

Notes

TO STORE: Place it in an airtight container or cover it with plastic wrap. Store the cake at room temperature for up to 2 days, or in the fridge for 4-5 days.
TO FREEZE: Wrap the cake in plastic wrap to prevent freezer burn. Place the wrapped cake in an airtight container or a resealable freezer bag and freeze for up to 2-3 months.

Nutrition

Serving: 1servingCalories: 235kcalCarbohydrates: 46gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 337mgPotassium: 201mgFiber: 3gSugar: 34gVitamin A: 4331IUVitamin C: 4mgCalcium: 64mgIron: 1mg
Keyword Vegan Carrot Cake
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