Vegan Carrot Cake
Look no further, I’ve got the perfect dessert to go with your Easter dinner this weekend… Carrot cake! This cake is vegan, easy to make, and is filled with walnuts!
Ingredients You Will Need:
Flour: I used cake flour to make the cake more airy, but all-purpose flour will work as well! LINK TO MY FAVOURITE CAKE FLOUR
Sugar: My favourite sugar to use is coconut sugar, but you can use whichever sugar you prefer.
Baking Powder and Baking Soda: These ingredients will help the cake rise while baking.
Cinnamon and Allspice: For that delicious spiced flavour!
Milk: I used oat milk for this recipe. If you try a different plant-based milk, let me know how it turns out!
Olive Oil: Since this cake has no vegan butter in it, it has olive oil as an alternative.
Carrots: You can’t have carrot cake without the carrots!
Walnuts: In my opinion, walnuts or pecans taste best in carrot cake, but you can decide!
Apple Cider Vinegar: The apple cider vinegar helps to activate the baking soda and raise the cake.
Vanilla: To add a bit of sweetness to the cake!
Frosting: It’s hard to find vegan cream cheese that tastes good as cream cheese frosting, so I would suggest buying a store-bought vegan cream cheese brand such as Duncan Hines Creamy Cream Cheese Frosting (but the whipped one isn’t vegan!), Miss Jones Cream Cheese Frosting, or Pillsbury Creamy Supreme Cream Cheese Flavoured Frosting. LINK TO DUNCAN HINES FROSTING
You will also need 8 inch round cake pans, here’s a good quality brand to buy from: 8 Inch Cake Pans
Carrot Cake
Time: 1 hr, 30 min
Serves: 12
Ingredients: (Recipe makes four layers of cake)
5 cups flour
3 cups granulated sugar
4 tbsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp allspice
2 cups + 1 tbsp oat milk
400 ml olive oil
4 cups grated carrots
1 cup chopped walnuts
2 tbsp apple cider vinegar
2 tsp vanilla
Cream cheese frosting **see the note about this above
How to Make:
Preheat oven to 360F
Grease four 8 inch round cake pans with olive oil
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and allspice.
Make a well in the centre of the dry ingredients and pour in the milk, olive oil, grated carrots, apple cider vinegar, and vanilla.
Mix until mostly smooth, then add the chopped walnuts.
Split the batter between the four prepared pans and bake for 45 minutes, rotating half-way through cooking time.
Once done, check if cooked through by sticking a skewer or toothpick in the centre, it should come out clean.
Let cakes cool on counter for 20 minutes. Use a knife to cut off the top of the cake, so that it is completely even. Spread a layer of frosting over the top layer of one cake, then place another cake on top, repeat until you have four layers of cake each with a layer of frosting in between.
Add remaining frosting to the outside of the cake and use a spatula or cake scraper to smooth the frosting around the cake. Top with walnuts, slice and enjoy!
