Vegan Carrot Cake

This vegan Carrot Cake with an amazing frosting is the best! We made it many times when we had celebrations or when in desperate need of something delicious. It’s definitely a crowd pleaser! Children will love it too and it has a vegetable inside! What more do you want 😉 When making this delicious cake please let us know in the comments below how it turned out.

Serves: 12
Prep time: 20 minutes
Total time: 40 minutes

Ingredients

1 tbsp ground flaxseed
3 tbsp water

125 g flour
½ tsp baking powder
½ tsp baking soda
½ tsp allspice
1 tsp cinnamon powder
⅛ tsp salt
90 g coconut sugar
125 g carrot, grated
½ tsp vanilla extract
60 ml olive oil (mild)
½ tbsp apple cider vinegar
50 g walnuts (Plus extra for garnish)

200 g vegan cream cheese
4 tbsp powdered sugar
1 tsp vanilla extract

Method

1. Preheat the oven to 180 degrees Celsius. Grease a round baking tin (20×20 cm) and line the bottom with baking paper.
2. Mix the ground flaxseed and water in a small bowl and set aside for now.
3. In another bowl, add the flour, baking powder, baking soda, allspice, cinnamon powder and salt and stir with a whisk. Add the coconut sugar and grated carrot. Mix everything together. Add the vanilla extract, olive oil, apple cider vinegar and the flaxseed mixture (step 2). Mix everything with a spatula until the mixture gets wet. If the batter doesn’t get wet enough like in the video, add a splash of water. This can occur if the grated carrot is too dry.
4. Chop the walnuts into large pieces and add to the batter. Pour the batter into the baking tin and bake for 20 minutes. Remove from the oven and allow to cool completely before removing the cake from the tin.
5. Meanwhile, make the vegan cream cheese frosting. Place the vegan cream cheese, powdered sugar and vanilla extract in a bowl and beat with a whisk or hand mixer until soft and smooth. Divide over the top of the carrot cake. Decorate with some chopped walnuts.