Vegan Carrot Cake with Cream Cheese Frosting
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 10-12 Slices
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 1Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
- STEP 2In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
- STEP 3Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
- STEP 4In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
- STEP 5Fold your dry mixture into the wet mixture until thoroughly combined.
- STEP 6Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
- STEP 7Cook for 25-30 minutes or until a toothpick comes out clean.
- STEP 8Once cooked, cool for 1 hour at room temperature.
- STEP 9For 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 10Add 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 11Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.
