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Vegan Carrot Cake

This vegan carrot cake is my best ever! It’s so soft and moist and full of rich, warming spices made even better thanks to the slathering of creamy vegan cream cheese frosting. This recipe is sure to be a favourite.
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 355kcal
Author Sally

Ingredients

  • 1 ½ cups almond milk
  • 1 ½ tablespoons white vinegar
  • 2 ⅓ cups plain flour
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup canola oil
  • 1 cup brown sugar packed
  • 1 ½ teaspoons vanilla extract
  • 2 cups grated carrot
  • ¾ cup chopped walnuts
  • 1 batch vegan cream cheese frosting

Instructions

  • Preheat the oven to 180°C and line the bottom of 3 x 6 inch round cake pans with baking paper and coat well with cooking oil spray.
  • In a small bowl, make your ‘buttermilk’ by combining the white vinegar with the almond milk and mixing well, it will split but that is ok. Set aside.
  • In a mixing bowl, combine the flour, bicarbonate of soda, baking powder, and spices and whisk together until combined.
  • In a large mixing bowl, add the canola oil, brown sugar and vanilla extract and whisk together until combined. Add the flour mixture and milk mixture a little at a time, alternating between the two until your batter forms. Be careful to only mix until just combined, do not over mix as your cake will become dense.
  • Add in the grated carrot and chopped walnuts and fold through the batter gently until evenly combined.
  • Split the batter evenly between the three cake pans and place into the oven to bake for approximately 30-40 minutes or until a skewer when inserted comes out clean. Remove from the oven and let cool for 10-20 minutes in the pan before turning out onto a wire rack to cool completely.
  • Once the cakes are cool, prepare a batch of vegan cream cheese frosting and assemble the cake. If the cakes have domed in the oven, gently level the tops using a large serrated knife. Place a small amount of frosting on a cake plate/stand and place the first layer down. Cover with a thick layer of frosting before placing the second layer on top and then repeating with the final layer, upside down to ensure you have a flat top.
  • Cover the outside of the cake with the remaining frosting and top with extra chopped walnuts if desired. For more tips on getting the best results when frosting the cake, see the full blog post.
  • Keep in the refrigerator until ready to serve.

Nutrition

Calories: 355kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 195mg | Potassium: 102mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg