So, I’ve been working on a few classics’ vegan version and this time it’s a real classic: a carrot cake recipe is up for veganisation! This is a fool-proof, easy and superbly delicious vegan carrot cake recipe, topped with vegan vanilla frosting.
I love carrot cake, as always: I’m happy for any hidden veg my children eat. Such a classic, you can’t go wrong with it, everyone loves carrot cake, right? Making it on a vegan way is not a big deal really: all you have to do is swap eggs for oil, milk for plant based milk, and butter for margarine. The rest remains the same! It’s absolutely delicious either way you make it.
For my photos I’ve been using a beautiful, classic set sent by Spode. This design is called Blue Italian and just like a carrot cake – it’s beautiful and classic. Spode’s extraordinary Blue Italian design is known for bringing effortless charm and timeless style to homes across the globe since 1816. Over 200 years later, at the centre of those special family moments, elegant dinner parties and as essential accent pieces in the home.
Founded by Josiah Spode in Stoke-on-Trent, England, Spode is an icon of British style and craftsmanship with its extraordinary history spanning a magnificent 250 years.
Tips for baking:
- When baking a thicker or larger, single layer carrot cake the temperature should be relatively low – this is what I did, because otherwise it burns and gets too dark on the outer layer.
- You can put the cake in the fridge for 3 days when iced, otherwise you can keep the leftover cake (if there’s any ) on room temperature.
Simple Vegan Carrot Cake
- 350 g grated carrots peeled
- 400 g all purpose flour
- 350 g soft brown sugar
- 170 ml vegetable oil I used sunflower oil
- 170 ml plant based milk I used oat milk
- 2 tsp soda bicarbonate
- 2 tsp baking powder
- 1 1/2 tsp ground sweet cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 handfuls chopped walnut optional
- 420 g icing sugar
- 225 g margarine
- 1 tsp vanilla extract
Preheat oven to 165 Celius.
Mix the flour, grated carrots, baking powder, soda bicarbonate and spices in a mixing bowl.
In a separate bowl cream the sugar with the oat milk and the vegetable oil with a whisk.
Then pour it into the dry ingredients mixing bowl and combine the two. You can also add chopped walnuts.
Grease your baking dish or cake form with some margarine and pour your cake batter in there.
Bake it for 35-40 minutes on low-ish heat: 160-165 Celsius. In the meantime prepare the icing combining the margarine and the sugar and a dash of vanilla extract. (You can use electric beater or a whisk.)
When the cake is ready (check with a fork or toothpick) let it cool down before icing it.
Decorate and enjoy!
If you liked this recipe check out my other vegan bakes: