Vegan carrot cake
Indulge in our moist and flavorful vegan carrot cake, topped with zesty lemon frosting and crunchy walnuts. A deliciously guilt-free treat!
Published: July 11, 2024 · Modified: December 29, 2024 by Jennifer Ryan


Vegan Carrot Cake
Ingredients
For The Cake
- 400 Grams Plain flour
- 1 Teaspoon Baking soda
- 3 Teaspoons Baking powder
- ½ Teaspoon Nutmeg
- 3 Teaspoons Cinnamon
- 1 Teaspoon Sea salt
- 250 Milliliters Oat milk
- 2 teaspoons Vanilla extract
- 120 Grams Applesauce
- 220 Grams Caster sugar
- 100 Grams Coconut oil melted
- 350 Grams Grated carrots
For The Lemon Frosting
- 480 Grams Icing sugar
- 112 Grams Vegan Butter I used Flora
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Apple cider vinegar
- 2 Tablespoons Lemon juice Fresh
Decoration
- Chopped Walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and grease and line a 9x12-inch baking pan with parchment paper.
- In a large mixing bowl, combine plain flour, baking soda, baking powder, nutmeg, cinnamon, and sea salt, whisking them together.
- In a stand mixer, mix oat milk, vanilla extract, applesauce, caster sugar, and melted coconut oil. Combine the dry ingredients with the wet mixture, stirring until just blended.
- Then fold in the grated carrots.
- Pour the batter into the prepared baking pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- While the cake is cooling, prepare the lemon frosting. In the bowl of your stand mixer, add icing sugar, vegan butter, vanilla extract, apple cider vinegar, and fresh lemon juice. Start mixing on low speed, gradually increasing to high speed until the frosting is thick and smooth.
- Once the cake is completely cooled, spread the lemon frosting evenly over the top.
- Decorate with chopped walnuts if desired.
Notes
- Grating Carrots: For best results, use freshly grated carrots rather than pre-shredded ones. Freshly grated carrots retain more moisture and flavor.
- Consistency: If the frosting is too thick, add a small amount of oat milk until you reach the desired consistency. If it's too thin, add more icing sugar.
- Storage: Store the cake in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week.
- Variations: Feel free to add raisins or chopped nuts into the batter for extra texture and flavor.
- Lemon Juice: Freshly squeezed lemon juice gives the frosting a bright, fresh flavor. Avoid using bottled lemon juice if possible.