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I don't want to brag about my creations, but this vegan carrot cake is one of the most delicious cakes I've had in my life! It's super soft, moist, perfectly sweet and full of flavor (thanks to the spices). The cinnamon frosting is the cherry on top, it makes the cake even creamier and irresistible (YUM!).
I've made this recipe on a lot of occasions and I'm not lying when I say it's one of my most popular cakes so far!
Spices
The key to the success of this cake are the spices. In fact, to make this cake an explosion of flavors you need 5: cardamom, cinnamon, cloves, nutmeg and ginger. The combination of flavors and aromas makes this carrot cake delicious, delicate and special. So please don't skip any of them!
Cinnamon Frosting
The frosting is super easy to make and gives a creamy touch to the cake. To make it, simply whip margarine (or vegan butter), powdered sugar, cinnamon and a dash of soy milk (or another vegan milk of your preference) until soft and lump-free.
The frosting is optional. In fact, this carrot cake is absolutely delicious without it, but if you want to be a little extra I recommend making it!
Springform
For this cake I used a Ø 18 cm (7" inches) springform, if you prefer using a Ø 22 cm (9" inches) you can do it, just make ⅓ more batter. The baking time and temperature do not change.
Storing the Vegan Carrot Cake
You can either store the cake in the fridge or freezer (depending on how long you want to store it for).
Fridge: You can keep the carrot cake in the fridge for up to for 3-4 days. Allow to come up to room temperature before serving.
Freezer: Wrap the cake well in cling film, either whole or by the slice, and place in an airtight container. This will prevent it from absorbing flavors from other food in the freezer. You can store the cake in thefreezer for up to 1 month. Allow to thaw completely before serving.
More Delicious Desserts
- Double Chocolate Pudding Cake
- Italian Custart Tart (Torta della Nonna)
- Extra Fudgy Vegan Butter Beans Brownies
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If You Try This Recipe...
Let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram!
Ingredients
Cake:
- 130 g all-purpose flour ((1 cup))
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- ½ tsp cardamom powder
- ½ tsp clove powder
- ½ tsp nutmeg
- 1 pinch salt
- 200 ml soy milk ((a little less than 1 cup))
- 100 ml olive oil ((a little more than ⅓ cup))
- 200 g sugar ((1 cup))
- 1 tbsp white wine or apple vinegar
- 150 g carrots grated ((5.5 oz))
- 1 handful pecan nuts optional
- 1 handful raisins optional
Buttercream:
- 100 g margarine ((½ cup))
- 240 g icing sugar ((2 cups))
- 1 tsp cinnamon
- 1 dash soy milk
Instructions
- Preheat the oven to 180 °C (350 F) and line a cake tin (Ø 18 cm, 7") with baking paper.
- Put the flour, baking powder, bicarbonate of soda, cinnamon, cardamom, cloves, nutmeg and salt in a bowl and mix.
- In another bowl, add the sugar, oil and soy milk and mix so that the sugar dissolves a little.
- Fold the wet mixture into the flour mixture.
- Add the vinegar, carrots, nuts and raisins and mix.
- Pour the mixture into the cake tin, spread evenly and bake in the middle of the oven for 35 minutes.
- Remove the cake from the oven and allow to cool completely.
- For the frosting, place margarine in a bowl and beat with a hand mixer until creamy. Add the sugar and cinnamon and beat until incorporated. Add the soy milk and continue to beat, adding a little more milk if the cream is too hard.
- Cut the cake in half, frost the top of one cake layer, place the other cake layer on top and decorate with the remaining frosting.
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