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Vegan Carrot Cake

Vegan Carrot Cake

A deliciously moist and dense carrot cake with sweet frosting that is easy to make and always a treat.

Course Dessert
Cuisine Vegan
Keyword cake, carrot cake, frosting
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Author Olle

Ingredients

Dry Ingredients

  • 5 1/2 dl (2 1/4 cup) flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 3 tsp cinnamon
  • 1 tsp salt

Wet Ingredients

  • 2 1/2 dl (1 cup) soy milk unsweetened
  • 1 1/4 dl (1/4 cup) applesauce
  • 2 tsp vanilla
  • 2 1/2 dl (1 cup) light brown sugar
  • 1 1/4 dl (1/4 cup) canola oil
  • 5 dl (2 cups) grated carrots

Frosting

  • 225 g cream cheese non-dairy
  • 2 tsp vanilla
  • 2 1/2 dl (1 cup) icing sugar

Instructions

  1. Pre-heat the oven to 175° C / 350° F / Gas Mark 5/6

  2. Mix all the dry ingredients in a large bowl.

  3. Mix all the wet ingredients except the carrots in a medium bowl.

  4. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.

  5. Fold in the carrots.

  6. Grease two 18cm springforms and divide the batter evenly between the two.

  7. Bake in the oven for about 30-40 minutes or until a toothpick stuck in the centre comes out clean. The less you have to bake it, the better.

  8. Put all the ingredients for the frosting in a high-speed blender and mix until completely smooth. 

  9. Start to assemble only when the cakes have cooled off completely. Put one of the cakes in the middle of a cake tray and cover it with frosting. Put the other cake on top and use the rest of the frosting to cover the entire cake. Let the cake rest in the refrigerator until it is time to serve.

Enjoy!