Classic vegan carrot cake

This frosted carrot cake is made with a vegan ingredient that guarantees a moist sponge every time.

Classic vegan carrot cake

By Richard Makin, Olive Magazine

This classic frosted carrot cake is made with a surprising (vegan) ingredient that guarantees a moist sponge every time.

Total Time: 1 hour + cooling
Yield: serves 8-10


  • vegetable oil 125ml
  • soft light brown sugar 175g
  • vanilla extract 2 tsp
  • orange ½, zested
  • soy milk 300ml
  • apple cider vinegar 1 tsp
  • psyllium husks 2 tsp
  • plain flour 325g
  • baking powder 2 tsp
  • bicarbonate of soda 1½ tsp
  • ground cinnamon 2½ tsp
  • ground nutmeg 1 tsp
  • ground ginger 1 tsp
  • fine sea salt ½ tsp
  • walnuts 110g, roughly chopped
  • carrots 300g, grated


  • vegan butter or margarine 60g
  • vegan cream cheese 200g (I use Violife)
  • vanilla bean paste 1 tsp
  • icing sugar 700g


Step 1

Heat the oven to 180C/fan 160C/gas 4 and line two 18cm cake tins with baking paper.

Step 2

Whisk together the oil, sugar, vanilla, and orange zest in a large bowl, until the sugar begins to dissolve.

Step 3

In a measuring jug, combine the soy milk and the cider vinegar. Whisk well and set aside (the milk will appear to split or thicken but don’t worry if it does).

Step 4

In a small bowl, mix together the ground psyllium husks and 3 tbsp of water. Allow to thicken for 20 seconds before adding to the brown oil and sugar mixture. Whisk well for 30 seconds – the mixture should come together and the oil should no longer be separated from the sugar.

Step 5

Little by little, add the thickened soy milk to the oil and sugar mixture, whisking all the time. In a bowl, sift together the flour, baking powder, bicarbonate, 2 tsp of the cinnamon, and all of the nutmeg, ginger, and salt. Stir together.

Step 6

Add the flour mixture to the wet mixture along with the grated carrots and 70g of the chopped walnuts. Mix until just combined.

Step 7

Divide the batter between the two prepared cake tins and bake in the oven for 25-30 minutes. Before removing from the oven, test with a toothpick in the center of each cake – it should come out clean. Allow the cakes to cool completely in their tins on a wire rack.

Step 8

While the cakes are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment or in a bowl using electric beaters, beat the vegan butter and cream cheese until smooth and fluffy. Add the vanilla bean paste and beat again to combine.

Step 9

In another bowl, sift the icing sugar. With the stand mixer on low, add the icing sugar a heaped spoonful at a time (if you add it all at once the frosting will split). You may not need to add all the icing sugar, so keep adding until the frosting is thick, smooth and whipped. The more sugar you add, the thicker the frosting will become.

Step 10

To assemble the cake, remove the cooled cake layers from the tins. Carefully apply a generous layer of frosting on top of one layer. Top with the second layer, followed by the remaining frosting, then use a pallet knife to lightly ice the sides of the cakes, leaving a ‘naked’ finish, with the sponges still slightly exposed. Before serving, sprinkle the cake with the remaining ½ tsp of cinnamon and the roughly chopped walnuts.


Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.
Like & Follow to Stay Updated ...

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,112,Blueberry Cake,18,Bread,23,Brownie,17,Bundt Cake,34,Butter Cake,55,Cake Decorating,115,Caramel Cake,8,Carrot Cake,28,Ceremonial Cake,9,Cheesecakes,279,Chiffon Cake,5,Chocolate Cake,436,Christmas Cake,39,Coconut Cake,26,Coffee Cake,16,Cookies,42,Cupcake,341,Doughnuts,4,Easter,1,Father's Day Cake,5,Featured,3,Features,63,Fruitcake,70,Graduation Cake,2,Halloween Cake,17,Ice cream Cake,28,Layer Cake,104,Lemon Cake,33,Mango Cake,3,Marshmallow,4,Mousse,3,Muffins,11,Mug Cake,14,Pancake,23,Panna Cotta,3,Pastry,7,Pie,49,Plum Cake,1,Poke Cake,10,Pound Cake,60,Protein Bars,2,Pudding,10,Pumpkin Cake,56,Recipe,1094,Sheet Cake,21,Special Cake,627,Sponge Cake,16,Strawberry Cake,26,Tarts,17,Thanksgiving Cake,16,Traditional Cake,4,Valentine's Day Cake,15,Vanilla Cake,20,Waffles,4,Wedding Cake,549,
Cake Magazine: Classic vegan carrot cake
Classic vegan carrot cake
This frosted carrot cake is made with a vegan ingredient that guarantees a moist sponge every time.
Cake Magazine
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy