The Best Homemade Rustic Vegan Carrot Cake Recipe

The best way to enjoy a small gathering after dinner or any occasion is with a delicious dessert of a vegan carrot cake recipe with friends. Because we are only allowed to have 5  pax of visitors in the household we decided to have it done in advance and also to celebrate the life of a dear friend.

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Thinking of a cake that can be served on any occasion it is no doubt that carrot cake is one of the best cake desserts one can have but it isn’t just a regular carrot cake cause this one is made vegan, it’s moist, rich in spices and absolutely delicious.

This carrot cake is just simply topped with walnuts, with a finish of buttercream frosting with added apple cider vinegar, lemon juice, and vanilla to achieve your favorite cream cheese frosting. The cake is baked for about 30 minutes and the recipe is very quick and straightforward.

Looking for another carrot-inspired recipe, check these Vegan Carrot Oatmeal Cookies.

I made this cake in my friend’s house using her baking pan and measuring spoons which are in metric and I’m used to using imperial and therefore have to use my conversion chart. I will give both measurements in the recipe card for your reference.

I use about 10 inches in diameter of a springform baking pan. It’s too wide from my regular baking pan and therefore I have to double the recipe and make a two-layer vegan carrot cake recipe.

If your baking pan is smaller you can reduce the ingredients by dividing it into two.

WHAT YOU NEED

• Round Baking Tray
• Measuring spoons and cups
• Spatula
• 2 Mixing bowls
• Grater or food processor
• Electric mixer

SUBSTITUTIONS OF INGREDIENTS

Instead of using apple cider vinegar, you can also opt for rice vinegar, and for the brown sugar, it can be replaced with regular white sugar. 

The use of cream of tartar and baking soda is optional since there is baking powder in the recipe as our leavening agent, but baking soda balances the acidity in the recipe while the cream of tartar also helps stabilize it.

Flax egg is also optional, I have tried using both with and without and the cake didn’t break apart.

LEARN TO USE CANVA CLICK HERE

VEGAN CARROT CAKE RECIPE

INGREDIENTS FOR CARROT CAKE

• 4 cups (500g) unbleached all-purpose flour (sifted)
• 2 cups grated carrot (1 ½  medium-size)
• 2 teaspoon (10ml) baking powder
• 1 teaspoon (5ml) baking soda
• 1 teaspoon (5ml) cream of tartar
• 2 teaspoon (10ml) cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cardamom
• 1 (5ml) teaspoon salt
• 2 flax egg
• 3/4 cup high grade canola oil
• 2 tablespoon (30ml) vanilla
• 2 tablespoon (30ml) rice vinegar or apple cider vinegar

BUTTERCREAM FROSTING

• ¼ cup vegan butter
• 3 1/2 cups powdered sugar (sifted)
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar or rice vinegar
• 1 tablespoon lemon juice (optional)

INSTRUCTIONS

• You will need two bowls for the dry and wet ingredients. 
• While preparing all ingredients, preheat the oven to 180C or 350F.
• I started with grating the carrot first in advance before mixing all the ingredients.
• You can also prepare two flax eggs by combining two tablespoon flaxseed with 6 tablespoons of water and let it sit for 5 minutes.
• Sift and combine all dry ingredients and combine all wet ingredients including grated carrots.
• Give them a good mix.
• Pour dry ingredients with wet ingredients and mix until everything is combined.
• Transfer in the baking tray and bake for 30 minutes, test the middle portion of the cake by inserting a toothpick and it should come out clean.
• Let it cool for another 10-20 minutes then start preparing the buttercream frosting.
• Combine all frosting ingredients and mix using the electric mixer until desired consistency and texture is achieved. Be sure to sift the powdered sugar first to avoid lumps and there’s no need to melt the butter.
• Spread evenly the frosting into the carrot cake and topped with crushed walnuts.
• Serve and enjoy.

RECIPE NOTES

• This vegan carrot cake recipe is good for up to 15 servings but if you like a smaller serving just divide the ingredients into 2 for a smaller size serving.
• I chilled the buttercream frosting before spreading it in the carrot cake and it is optional.
• I haven’t tried a gluten-free version of this recipe.
• No need to melt the butter for the frosting.

NUTRITION DETAILS

Each serving of this vegan carrot cake has approx. 380 calories including the frosting, the perfect excuse to run and eat this. Total Fat 15.1g | Saturated Fat 1.8g | Cholesterol 0mg | Sodium 271mg | Total Carbohydrate 56.6g | Dietary Fiber 1.5g | Total Sugars 28.8g | Protein 3.6g | Vitamin D 0mcg | Calcium 43mg | Iron 2mg | Potassium 190mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only. 

OTHER RECIPES

• VEGAN CARROT BROWNIES
• ZUCCHINI CAKE
• SWEET QUICK BREAD

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