Easy Vegan Carrot Cake 🥕

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!

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% Daily Values based on a 2,000 calorie diet

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.