Vegan Carrot Cake

5 from 22 votes

The perfect vegan carrot cake with vegan cream cheese frosting. Makes an ideal vegan birthday cake or simple snack cake!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: All, American, English

Servings:

Calories: 677kcal

Preheat the oven to 170 °C (fan). Line three 22cm cake tins with baking parchment.
Spread the walnut pieces on a baking tray and place in the oven to toast for 10 minutes while you prepare the rest of the cake. Set a timer to make sure they don’t burn!
100 g walnut pieces
In a medium bowl, sieve together the plain white flour, psyllium husk powder, baking powder, bicarbonate of soda, fine sea salt and ground cinnamon.
330 g plain white flour, 1 teaspoon psyllium husk powder, 2 teaspoon baking powder, 1 teaspoon bicarbonate of soda, ½ teaspoon fine sea salt, 1 tablespoon ground cinnamon
In a separate medium bowl, place the sugars and the orange zest. Using your fingertips, rub the orange zest into the sugars until fragrant. Set aside.
200 g granulated sugar, 200 g light brown sugar, zest of half an orange
In the cup of a blender (or a measuring jug if you’re using an immersion blender) place the soy milk, lemon juice and vegetable oil. Blend until smooth and thick.
250 ml soy milk, 2 teaspoon lemon juice, 200 ml vegetable oil
Add the blended wet ingredients to the sugars and whisk well until fully combined. Add this mixture to the dry ingredients and stir just until no lumps remain.
Finally, add the carrots and stir to combine. Divide the batter between the three tins and place in the oven to bake for 35 mins or until a skewer inserted into the centre of the cake comes out clean.
350 g carrots

Place the vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively use a medium bowl and a hand mixer for this step. Beat on high speed until light and fluffy for no less than 3 minutes. Add the vegan cream cheese in increments, beating well after each addition to make sure everything stays light and fluffy. Beat in the vanilla extract
120 g vegan butter, 120 g vegan cream cheese, 1 teaspoon vanilla extract
Add the icing sugar little by little. Do not add all in one go or the mixture will split. Transfer the icing sugar to a piping bag.
450 g icing sugar

Stack the cake layers with a generous helping of the cream cheese frosting between each one. Top the final layer with frosting and sprinkle with a little ground cinnamon and orange zest (optional) before serving.