Vegan Carrot Cake

Vegan Carrot Cake

Posted by Jane Toner

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A vegan version of everyone’s cafe favourite!

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You Will Need (20 things)

  • 3 tbsp vegan butter
  • 450 g Icing Sugar
  • 2 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 3 -4 tbsp fresh Lemon Juice
  • 230 g Coconut Oil (melted)
  • 300 g Light Soft Brown Sugar
  • 2 tsp Vanilla Extract
  • 215 ml Almond Milk
  • 420 g Plain Flour
  • 1 tsp Bicarbonate Of Soda
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • Ground Cloves
  • 1 Lemon (zest only)
  • 250 g Grated Carrot(s)
  • 100 g Walnuts

  • For the Icing

  • For the Cake

Steps (7 steps, 75 minutes)

  1. 1

    To make the icing, place everything in a large mixing bowl and mix until light and fluffy. If the mixture is too stiff add a little more lemon juice. Set aside until needed.

  2. 2

    Heat the oven to 180C. Grease 2 x 20cm sandwich tins with a little melted coconut oil and line the bottoms with parchment paper.

  3. 3

    Whisk together the oil and sugar, then add the vanilla and milk. Make sure the milk is a bit warm as the oil might start to solidify if not.

  4. 4

    Combine the flour, baking powder, bicarb, spices and lemon zest in a separate bowl. Add these to the wet mixture and mix well.

  5. 5

    Chop 80g of the walnuts and add these to the mixture along with the grated carrot and stir. Divide the mixture evenly between the prepared tins and bake for 35 minutes until a skewer inserted into the middle of the cake comes out clean.

  6. 6

    Allow to cool in the tin for 10-15 minutes, then turn onto a wire cooling rack and allow to cool completely.

  7. 7

    Sandwich the cakes together with half of the icing in the middle and the other half on top. Decorate with remaining walnuts. You can crush some up and sprinkle these over too. Enjoy!