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Vegan Carrot Cake Recipe

If you fancy something sweet and comforting, we have just the thing. 

This Vegan Coconut & Cream Carrot Cake is the perfect treat. It’s filled with light hints of cinnamon, spiced nutmeg, crunchy walnuts and topped with a lightly sweetened coconut creme frosting. 

 

Cake Ingredients

vegan carrot cake2 cups (250g) All Purpose Flour

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 tsp Ground Cinnamon

1 tsp Ground Nutmeg

2 and 1/3 cups (255g) Grated Carrot

1 and 1/2 cups (300g) Brown Sugar

2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water)

1/2 cup (120ml) Sunflower Oil

1 tsp Vanilla Extract

1 Tbsp Apple Cider Vinegar

1 cup (100g) Chopped Walnuts

 

Coconut Buttercream Frosting

3 and 3/4 cups (450g) Powdered (Confectioners) Sugar

3 Tbsp Vegan Butter

1 tsp Vanilla Extract

2 tsp Apple Cider Vinegar

            2 tbsp of Plant Milk

A sprinkle of Cinnamon

 

Method

  1. Preheat the oven to 180°C
  2. Grease your loaf tin and line the bottom with parchment paper.
  3. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a mixing bowl.
  4. Add the grated carrot and brown sugar.
  5. Prepare the flax eggs by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
  6. In the meantime, add the oil, vanilla, and apple cider vinegar to the mixing bowl.
  7. Next, add the flax eggs.
  8. Mix everything together in your mixing bowl. Don’t worry if it seems a little dry, the carrots take a minute or two to release their natural waters. Keep stirring!
  9. *If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
  10. Lastly, add the chopped walnuts
  11. Pour your mixture into your loaf tin and spread it evenly 
  12. Place into the oven and bake for 30-40 minutes (test a toothpick into your back at 30 minutes, if your pick is still wet, put it back into the oven for another 5-10 minutes).
  13. Allow the cake to cool completely on a cooling rack.
  14. While your bake is cooling, prepare your frosting.
  15. Add the powdered sugar, vegan butter, vanilla, apple cider vinegar, half a cup of desiccated coconut, and 3 tbsp of plant milk to an electric mixer bowl.
  16. Start mixing at low speed.
  17. If the frosting is too thick then add in more plant milk a drop at a time to get your frosting mix to the perfect consistency. If your frosting ends up too thin, add more powdered sugar.
  18. Add frosting to your loaf cake
  19. Sprinkle crushed walnuts and half a cup of dessicated coconut on top of your cake.
  20. Last but not least, slice and ENJOY!Don’t forget to tag us @honeywellbiscuitco if you give this recipe a go!

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