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Easy Vegan Carrot Cake 🥕

Name: Easy Vegan Carrot Cake 🥕
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: 2 cups plain flour; 2 tsp baking powder; 2 tsp mixed spice; 1/2 tsp sea salt; 1 cup olive oil; 1/4 cup soy milk; 1 tsp vanilla essense; 1 cup brown sugar; 1 cup caster sugar; 3 tbsp flax meal + 9 tbsp water; 300g finely grated carrot; 1/2 cup walnuts, roughly chopped; 1 cup raw cashews; 1/2 cup icing sugar; 1/4 - 1/2 cup soy milk; 1 tbsp lemon juice; Zest of one small lemon; 1/4 cup toasted chopped walnuts

7 steps

Prep:5minCook:1h 10min

Vegan Carrot Cake Recipe 🥕 This vegan carrot cake recipe is going to be your new go to! She’s perfect in every way!  I realised 5 seconds after posting that I said almond milk instead of soy. I don’t know why I did that 😂 it’s definitely soy! Few notes for this recipe; - I used olive oil here but you can use a neutral oil if you prefer - I used mixed spice but you could also use a mixture of cloves, cinnamon and nutmeg powder - Use any milk you like, doesn’t need to be soy - The cashew frosting won’t split as long as its blended super smooth - Add more sugar to the cashew frosting if you want it sweeter - The cashew frosting will firm up more if you leave it in the fridge overnight, its best to frost the cake before serving too!

Updated at: Thu, 17 Aug 2023 04:43:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories530 kcal (26%)

Total Fat31.4 g (45%)

Carbs59.8 g (23%)

Sugars37.4 g (42%)

Protein6.3 g (13%)

Sodium189.1 mg (9%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the cake

2 cupsplain flour

2 tspbaking powder

2 tspmixed spice

½ tspsea salt

1 cupolive oil

¼ cupsoy milk

1 tspvanilla essence

1 cupbrown sugar

1 cupcaster sugar

3 Tbspflax meal

9 Tbspwater

300gcarrot

finely grated

½ cupwalnuts

roughly chopped

Cashew Frosting

1 cupraw cashews

½ cupicing sugar

¼ cupsoy milk

1 Tbsplemon juice

1lemon

zest of, small

¼ cupwalnuts

toasted, chopped

Instructions

Step 1

Preheat oven to 170C and line a loaf tin with baking baker

Step 2

Mix together the flax meal and water and set aside to thicken  Combine the plain flour, baking powder, mixed spice and salt in a large bowl

Step 3

In a seperate large bowl whisk together the oil, brown sugar, caster sugar, vanilla and soy milk then add the flax mixture and whisk to combine

Step 4

Fold in the flour mixture half at a time then fold in the carrot and walnuts

Step 5

Transfer to the lined loaf tin and bake for 60 - 70 minutes or until a skewer comes out clean then allow to cool completely

Step 6

Meanwhile, boil the cashews in water for 15 minutes to get them super soft then drain and blend with the sugar, soy milk and lemon juice. Start off with just 1/4 cup soy milk and only add more if needed. A stick blender is best for this but a high speed blender will do the trick too! Blend until super smooth.

Step 7

Spread the cashew frosting over the cake and then top with the toasted walnuts and lemon zest and enjoy.