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Today, I’m sharing a recipe for the most fantastic vegan carrot cake. This cake is moist, fluffy, and packed with flavor. Trust me; you will want to make this one again and again!
Rich and Decadent Vegan Carrot Cake
Carrot cake is one of my favorite desserts, I love the rich, decadent, and delicious flavor made from shredded carrots, eggs, flour, butter, and other ingredients. Since it is made with one of the healthiest vegetables, eating this dessert makes us believe it is less sinful and guilt-free. Packed with vitamins, fiber, and health benefits, this one is ideally one cake recipe you should learn to prepare at home.
The Art of Baking
Baking is a combination of science and art. If you enjoy baking as much as I do, I know you will agree with me on this one. As a matter of fact, you have to be precise regarding ingredients, and there are some techniques and a few practices that you should follow too. Components are primarily strict and delicately prepared; thus, who would have thought that this healthy and already delicious cake could be so much better?
The Birth of Vegan Carrot Cake
Through the years, carrot cake recipes have evolved in various ways and methods. We have found healthier and plant-based alternatives to recreate it into something more favorable to our palate.
Possible Vegan Substitutes
There are plenty of vegan options available in most stores to substitute for dairy products like butter, cheese, eggs, and milk. These are all plant-based.
If you are not a fan of these, you can find substitutes that can produce the same result though they will vary a little in textures, like using coconut oil instead of butter. You can replace eggs with applesauce or flax eggs. Eggs usually give baked products structure, but this recipe has enough flour and carrot shreds to make up for it. The difference can be undeniably unnoticeable; it’s so good you won’t even notice it’s vegan!
Rich and Tangy!
Vegan Carrot Cake
Ingredients
Cake Layers
- 1/2 cup unrefined coconut oil melted
- 1 1/3 cups raw walnuts halves
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 1/4 cups vegan cane sugar
- 1 cup unsweetened almond milk
- 1/2 cup applesauce
- 2 teaspoons pure vanilla extract
- 2 1/4 cups shredded carrots
Cream Cheese Frosting:
- 8 ounces of vegan cream cheese softened
- 1/2 cup vegan unsalted butter such as softened
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 3 cups vegan confectioners' sugar
- 3 tablespoons cornstarch
Instructions
- Set the oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with coconut oil.
For the cake layers:
- Spread the walnuts on a small baking sheet and roast them for about 8 minutes or until golden brown.
- When the walnuts are cool enough, divide them into two. One is finely chopped, while the remaining half is chopped coarsely.
- Meanwhile, combine all the dry ingredients, like flour, baking powder, nutmeg, ginger, salt, baking soda, and cinnamon, in a medium mixing bowl and set aside.
- In a separate bowl, whisk together the carrots, milk, applesauce, cane sugar, vanilla, and 1/2 cup of coconut oil until well incorporated.
- Then, combine the dry ingredients with the wet mixture until well blended; make sure not to overmix.
- Quickly fold in the chopped walnuts.
- Divide the batter between the prepared pans, then smooth the top into an even layer to remove air bubbles.
- Bake for 25 to 28 minutes, and check using the toothpick method. Or until the tops are golden brown.
- After 10 minutes of resting, put the cakes out onto wire racks to finish cooling, which should take an hour.
For the cream cheese frosting:
- Combine the cream cheese and butter. Using an electric mixer, beat the mixture for two minutes on medium-high speed until it is smooth and fluffy.
- Add in the vanilla and salt until well combined. Reduce the speed to low, then gradually add the confectioners' sugar and cornstarch, mixing until frothy while occasionally scraping the bowl's sides with a rubber spatula.
- Store it in the refrigerator until you're ready to assemble the cake.
To assemble the cake:
- Once the cake is cool enough, trim the domes of each round with a large serrated knife so the tops are flat. Put one layer round on a dish or cake stand with the sliced side facing up.
- Add 1/4 of the prepared frosting on top for filling.
- Cover the filling with another slice of cake, cut side down for an exact shape, then start frosting the top and sides of the cake smoothly to make an even crumb coat.
- Top evenly with 3/4 cup of the frosting. Refrigerate for 30 minutes to let the frosting set.
- Finish it with the remaining frosting, covering the top and sides of the cake, and pipe some swirl frosting if desired.
- Sprinkle the top edge of the cake with the roughly chopped walnuts. Allow the frosting to set in the refrigerator for 30 minutes.
Notes
Nutrition
More Easy Dessert Recipes
Love vegan baking recipes? You could try these simple recipes at home to impress your loved ones. Perfect for after-meal treats and coffee and tea parties with friends and family!
To Wrap It All Up
Indulge in this vegan carrot cake with perfect balance of flavors and textures–guilt-free! I hope you’ll give it a try at home. Until next time, happy baking!
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