Description
This Vegan Carrot Cake recipe is one of my favs. Who doesn’t love a classic Carrot Cake? It reminds me of my Grandmother and it’s incredibly easy to whip up.
Ingredients
For the cake:
- 2 vegan eggs – I used Bob’s Red Mill Mixture
- 1/4 cup vegan margarine, melted
- 1 cup brown sugar
- 1 overripe banana, mashed
- 1/2 cup almond milk + 1 tbsp.
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 cups grated carrot
“Cream Cheese” Frosting:
- 2 cups raw cashews, soaked in cold water for a least 1 hour then strain and rinse
- 1/4 cup icing sugar
- 3 tbsp. maple syrup
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- 3 tbsp. almond milk
Instructions
Start by preheating your oven to 350 degrees and lightly grease a 24 cm spring form baking tin with margarine. Around 1 tsp total.
Prepare carrots by grating or processing in food processor and set them aside.
Into a large mixture bowl, prepare vegan egg as instructed on the package. We used a 1:2 ratio of the product. 1 tbsp. powder with 2 tbsp. warm water. Stir and let it sit for 5 minutes.
To the bowl, add the melted margarine, brown sugar, mashed banana, almond milk, apple cider vinegar and vanilla. Stir aggressively till well combined. You can stir for up to 1 minute.
To the bowl, add the almond flour, all-purpose flour, cinnamon, salt, baking soda and baking powder. Stir till well combined and no clumps are in the batter.
Fold in the carrots and stir for 30 seconds until well combined.
Transfer batter to baking tin and bake in the over for 45 – 50 minutes.
The cake is ready when you poke a toothpick into the cake and it comes out clean.
Place cake onto counter and cool completely before removing from spring form tin.
For the frosting, simply add all your ingredients into a high speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.
Top with chopped walnuts and small pieces of fresh thyme.
Notes
If your’e not using Vegan Egg then use 1 real egg.
To make gluten free use an additional 1 1/4 cup almond flour instead of the 1 cup of all-purpose flour.
The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.
Keywords: vegan carrot cake, recipe, easy, best, free, healthy, oil
Hello, do I need to use almond flour?
If you don’t want to you can sub it for AP flour but it was not tested that way x
Hi! Can’t wait to make this – looks so delicious! Any suggestions for an alternative icing as my daughter is allergic to cashews. Many thanks in advance
I would just make a traditional icing then!
When you say “vanilla,” does this mean vanilla extract?
Yes, so sorry about that! Vanilla extract but vanilla bean would be fine too but just in a smaller quantity of course.
Amazing recipe. The cake is delicious and the frosting is so tasty! It was a complete hit.
★★★★★
Thank you sooo much for the love hun!
Would these be good as cupcakes ? Or do these turn out more of a muffin in terms of density ?
Couldn’t find the bottom of my springform pan, so turned these into cupcakes for a double-birthday celebration last weekend. They were a hit all around! Converted a former non-lover of carrot cake into a believer. I used my own vegan frosting recipe with some orange zest & juice since I had no cashews, they turned out incredible!! Moist, delicious and not overly sweet.
★★★★★
THIS MAKES ME SO HAPPY!! Thanks for the love, Kate!
So yummy. What’s your suggestion to replace the vegan margarine?
You can use margarine or butter or coconut oil!
Thank you for answer. Same amount, 1/4?
Yep! That should work!
I used this recipe to make carrot cake muffins and not only were they DELICIOUS but oh my goodness, the texture! Moist but still fluffy at the same time. I tossed in raisins because I like them in my carrot cake. Absolutely love them and will make them again!
★★★★★
Yes, this is awesome, thanks so much for the love, Lauren!!
Can you clarify the vegan egg mixture? The ingredient list says “2 vegan eggs” but the instructions say “We used a 1:2 ratio of the product. 1 tbsp. powder with 2 tbsp. warm water”. Would I double this to equal two eggs?
Yes, exactly.