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–+ servings

Vegan Carrot Cake

This Vegan Carrot Cake is possibly my favourite cake EVER. The mix of cinnamon spices and sweet carrot in the moist sponge is just beautiful. Further, the icing is creamy, buttery, sweet and a match made in heaven for the soft sponge it is layered between.
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Prep Time 20 minutes
Cook Time 45 minutes
Decorating Time 45 minutes
Total Time 1 hour 50 minutes
Course Dessert
Servings 10 slices

Ingredients
 
 

  • 240 g Plain white flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 3 teaspoon Cinnamon
  • 260 g Light soft brown sugar
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoon Vanilla extract
  • 150 ml Vegetable oil
  • 60 ml Almond milk
  • 2 Flax eggs 2 tablespoon ground flaxseed diluted in 6 tablespoon water
  • 220 g Grated carrot

For the Icing

  • 400 g Butter
  • 1 teaspoon Vanilla extract
  • 600 g Icing sugar
  • 1 tablespoon Water if necessary

Instructions
 

  • Pre-heat your oven to 180°C/ 356°F. Prep your 6 inch baking tins with a circle of baking paper at the bottom. I use a bit of oil to make the paper stick to the tin. Note that if you use bigger baking trays you may have to adjust the ingredient amounts!
  • Sieve + combine all of the dry ingredients together (flour, baking powder, soda, salt, cinnamon and sugar). In a separate bowl, combine the milk and apple cider vinegar. Once curdled (after a couple of minutes) add the oil and vanilla extract. Add the wet ingredients to the dry, along with the flax egg and grated carrot. Mix together. If your batter is a bit dry, leave it for a minute or so. The carrots will release moisture into the batter.
  • Pour your carrot cake mixture into your lined baking tins. Bake for 45 minutes, or until a knife comes out clean. Then leave the cakes to completely cool.
  • Add the refrigerated butter to a standing mixer and beat on medium-high speed for around a minute. Sieve the icing sugar into the bowl. Add the extract + water. Mix on low speed for 1 minute, and then increase to high speed for further minutes, until a light buttercream icing has formed.
  • Once your cake is completely cool, slice the cake into four even layers. I use a cake leveller to do this as it is WAY easier than using a knife. To use this, set your leveller to the height you want your cake to be, and then use it to cut your sponges. If you find it easier, you could just keep the cake in two layers (note. you will need less icing if you do it this way).
  • Place the icing into a piping bag and pipe layers of icing between each layer of sponge. Then use the same icing bag to surround the edge of the cake. Use a scraper to even the icing out.
  • You can finalise your decoration in any way you wish! I used little carrots and walnuts. Place in the fridge until you cut it. Enjoy!
Keyword carrot, carrot cake, vegan carrot cake
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