Vegan carrot cake

Name: Vegan carrot cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 250g All Purpose Flour; 1 tsp Baking Powder; 1 tsp Baking Soda; ½ tsp Salt; 2 tsp Cinnamon; 1 tsp Nutmeg; 300g Light Brown Sugar; 255g Grated Carrot; 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water); 120ml Canola Oil or Vegetable Oil; 1 tsp Vanilla Extract; 1 Tbsp Apple Cider Vinegar; 100g Walnuts Chopped, Optional; 480g Powdered Sugar; 112g Vegan Butter; 1 tsp Vanilla Extract; 1 tsp Apple Cider Vinegar; 2-3 Tbsp Fresh Lemon Juice; Walnuts Chopped

14 steps

Prep:30minCook:30min

https://lovingitvegan.com/vegan-carrot-cake-lemon-buttercream-frosting/#recipe Tips: Measure your flour correctly Carrots must be freshly grated. If you buy pre-grated carrots then they will have dried out a lot by the time you use them. The walnuts. Walnuts are entirely optional but they are really delicious both in the cake itself and sprinkled on top for decoration. Another great option is chopped pecan nuts. Be patient mixing the batter. as you used freshly grated carrots, it will definitely come together. Just step away from the bowl for a couple of minutes, the carrots will release more moisture into the batter. When you come back and mix again, it will form into a thick batter. Keep the cake covered at room temperature where it will stay good for 3-4 days, or keep it covered in the fridge where it will stay good for up to a week. It is also freezer friendly for up to 3 months.

Updated at: Thu, 17 Aug 2023 03:23:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories678.5 kcal (34%)

Total Fat28.8 g (41%)

Carbs103 g (40%)

Sugars77.6 g (86%)

Protein5.2 g (10%)

Sodium274.1 mg (14%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

Step 1

Preheat the oven to 350°F (180°C). Spray two 7-inch cake pans or two 8-inch cake pans (see notes*) with non-stick spray and line the bottoms with circles of parchment paper.

Step 2

Sift the all purpose flour into a mixing bowl and add the baking powder, baking soda, salt, cinnamon and nutmeg. Mix together.

Step 3

Add the light brown sugar and grated carrot to the mixing bowl.

Step 4

Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.

Step 5

Add the flax eggs, oil, vanilla extract, apple cider vinegar and chopped walnuts to the mixing bowl.

Step 6

Mix everything together. If it seems like it won't come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrots will have released more moisture into the batter allowing it to come together into a thick batter.

Step 7

Divide the batter evenly between the two prepared cake pans.

Step 8

Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

Step 9

Allow the cakes to cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.

Step 10

While the cakes are cooling, prepare your frosting.

Step 11

Add the powdered sugar, vegan butter, vanilla extract, apple cider vinegar and 2 tablespoons of lemon juice to the bowl of your stand mixer.

Step 12

Start mixing on low speed gradually increasing speed until your frosting is thick and smooth.

Step 13

If your frosting is too thick then add in the extra tablespoon of lemon juice, a drop at a time and only as much as needed to get to a spreadable consistency.

Step 14

Frost the cake and decorate the top with chopped walnuts.