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5 from 4 votes

Vegan Carrot Cake

This vegan carrot cake is super soft, moist, perfectly sweet and full of flavor. The cinnamon frosting is the cherry on top, it makes the cake even creamier and irresistible.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake
Servings: 10
Author: Carlo Cao

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.