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A slice of vegan carrot cake on a white plate with a silver cake fork.
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Vegan Carrot Cake

This moist, warmly spiced vegan carrot cake is a firm family favourite. It has all the flavour and texture of a traditional carrot cake and contains no weird or tricky to find ingredients.
Course Baked Goods, Cake, Dessert
Cuisine American, International
Diet Vegan
Keyword vegan carrot cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12
Calories 409kcal

Equipment

  • 2 x 20cm/8 inch cake tins (baking pans)
  • Baking parchment
  • Hand whisk
  • 1 large mixing bowl
  • Sieve
  • Food Mixer with attachment/box grater
  • Wooden Spoon

Ingredients

  • 200 ml sunflower/rapeseed/vegetable oil
  • 250 g light brown sugar
  • 2 tsp vanilla extract
  • 200 ml vegan milk soy/almond/oat
  • 400 g plain flour (all-purpose flour)
  • tsp baking powder
  • tsp bicarbonate of soda (baking soda)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp grated nutmeg
  • ½ tsp salt
  • 4 medium carrots you need about 250g/9oz of grated carrot
  • 75 g chopped walnuts

To Finish

Instructions

  • Preheat oven to 180C/350F
  • Grease and line two 20cm/8 inch cake tins with baking parchment
  • Whisk oil, sugar, vanilla and milk together in a mixing bowl.
  • Sift flour, baking powder, bicarbonate of soda, spices and salt together into the mixing bowl.
  • Stir to combine.
  • Add grated carrots and chopped walnuts and stir to evenly distribute.
  • Divide equally between the two tins.
  • Bake for 25 - 30 minutes until brown. Test with the point of a skewer, if it comes out clean the cakes are baked.
  • Cool in the tins for 5 minutes then turn cakes out onto a wire rack and allow to cool completely befroe decorating.

Optional Buttercream* frosting

  • Add a third of the buttercream* to the top of one of the cakes.
  • Top with the other cake and add the rest of the buttercream* to the top layer.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
*Nutritional information is not included here for the optional buttercream but is listed on the original recipe. 

Nutrition

Calories: 409kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 235mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3464IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg