Recipes
Vegan Carrot Cake
5min read
The cake we make on repeat and never ever get tired of. It's light, fluffy and perfectly spiced. It's also topped with an uber smooth cream cheese frosting. Grab our recipe for the ultimate vegan carrot cake.
Prep Time
15mins
Cook Time
30mins
Serves
12-14
Ingredients
Cake:
400g plain flour
120g caster sugar
120g light brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp mixed spice
½ tsp salt
270ml milk
125ml oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
300g carrots, grated
100g walnuts, chopped
Cream Cheese Frosting:
150g plant based cream cheese
150g plant based butter
1 tsp vanilla extract
250g icing sugar
Topping:
50g walnuts, nibbed
2 tbsp maple syrup
½ tsp salt
Method
STEP 1
Preheat oven to 180˚C. In a large bowl combine flour, caster sugar, light brown sugar, mixed spice, baking soda, baking powder and salt and mix to combine.
STEP 2
In a separate bowl, combine milk, oil, apple cider vinegar and vanilla extract and whisk to combine. Incorporate the wet ingredients into the dry and stir until fully combined. Fold in the grated carrots and walnuts.
STEP 3
Grease and line a 33x23 cm rectangular baking dish or two round cake tins. Pour the cake batter into the baking dish.
STEP 4
Bake the cake for 25-30 minutes, until a toothpick inserted in the centre comes out clean. Let the cake cool in the tin for 10 minutes, then remove it and let cool completely.
STEP 5
While the cake bakes, prepare the frosting. Add plant based cream cheese and butter to a bowl. Use an electric mixer to whip the cream cheese, butter and vanilla extract for 1 minute, until fluffy. With the mixer running, add the icing sugar in small increments. Continue mixing until all the icing sugar has been incorporated, 3-4 minutes.
STEP 6
In a small bowl, toss together nibbed walnuts, maple syrup and salt. Top the cake with frosting and maple walnuts.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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