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Vegan Carrot Cake with Cream Cheese Frosting

By WallyJay (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 10-12 Slices
Carrot Cake is a classic that holds a soft spot in my heart. The combination of sweetness and delicate fudgy flavours with a delicious Cream Cheese Frosting make this a superb cake for any occasion.
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Ingredients

Part 1

  • 3 Medium Carrots
  • 100 g White Sugar
  • 100 g Dark Brown Sugar
  • 1 tsp Vanilla Essence
  • 180 ml Plant-Based Milk I used Almond

Part 2

  • 3 Medium Carrots
  • 100 g White Sugar
  • 100 g Dark Brown Sugar
  • 1 tsp Vanilla Essence
  • 180 ml Plant-Based Milk I used Almond
  • 290 g Plain Flour Oat flour would also work
  • 1 1/2 tsp Baking Powder
  • Pinch of Salt
  • 70 g Walnuts or Pecans
  • 2/3 tsp Cinnamon Optional
  • Pinch of Nutmeg and Allspice Optional

Cream Cheese Icing

  • 3 Medium Carrots
  • 100 g White Sugar
  • 100 g Dark Brown Sugar
  • 1 tsp Vanilla Essence
  • 180 ml Plant-Based Milk I used Almond
  • 290 g Plain Flour Oat flour would also work
  • 1 1/2 tsp Baking Powder
  • Pinch of Salt
  • 70 g Walnuts or Pecans
  • 2/3 tsp Cinnamon Optional
  • Pinch of Nutmeg and Allspice Optional
  • 200 g Icing Sugar Add more as required
  • 75 g Plant-Based Margerine I used Flora
  • 120 g Plant-Based Soft Cheese I used Violife
  • 2 tsp Vanilla Essence
  • 2 tsp Lemon Juice Freshly Squeezed

Method

  • STEP 1
    Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
  • STEP 2
    In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
  • STEP 3
    Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
  • STEP 4
    In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
  • STEP 5
    Fold your dry mixture into the wet mixture until thoroughly combined.
  • STEP 6
    Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
  • STEP 7
    Cook for 25-30 minutes or until a toothpick comes out clean.
  • STEP 8
    Once cooked, cool for 1 hour at room temperature.
  • STEP 9
    For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
  • STEP 10
    Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
  • STEP 11
    Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.
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    Rating: 5 out of 5.1 rating
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