Vegan Carrot Cake Recipe

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This easy Vegan Carrot Cake Recipe is soft, lightly spiced and packed with freshly grated carrot for a beautifully moist sponge. Filled and topped with creamy vegan vanilla frosting, it’s a classic bake that’s perfect for birthdays, Easter, afternoon tea or whenever you’re craving a comforting slice of cake.

TL;DR

• Easy one-bowl vegan carrot cake recipe
• Soft, moist sponge packed with grated carrot
• Warmly spiced with cinnamon and nutmeg
• Filled and topped with creamy vegan vanilla frosting
• Perfect for birthdays, Easter and afternoon teaNaturally egg-free and dairy-free

Vegan Carrot Cake Recipe

Ingredients

For the Cake

• 275g plain flour
• 1 heaped tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• Pinch of salt
• 330g light brown sugar
• 250g grated carrot
• 130ml vegetable oil
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 75g chopped walnuts

For the Icing

• 80g vegan soft butter
• 80g vegan butter block
• 320g icing sugar
• 25g chopped walnuts

How to Make Vegan Carrot Cake

For the Cake

1. Preheat the oven to 160°C fan (180°C/350°F) and grease and line two 8-inch round cake tins with baking paper.
2. In a small bowl, mix the ground flaxseed with 6 tablespoons of warm water. Leave for 5 minutes to thicken.
3. In a large bowl, mix together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and light brown sugar.
4. Stir in the grated carrot until evenly coated.
5. Add the vegetable oil, vanilla extract, apple cider vinegar and the prepared flaxseed mixture. Mix until you have a smooth batter.
6. Divide the mixture evenly between the prepared cake tins.
7. Bake for around 30 minutes, or until a skewer inserted into the centre comes out clean.
8. Leave the cakes to cool for 10 minutes before turning out onto a wire rack to cool completely.

For the Icing

1. Beat together the vegan soft butter and vegan butter block until smooth and fluffy.
2. Sift in the icing sugar and beat until light and creamy.

To Assemble

1. Place one sponge layer onto a serving plate or cake board.
2. Spread half of the icing evenly over the top.
3. Place the second sponge on top.
4. Spread the remaining icing over the top of the cake.
5. Sprinkle with the chopped walnuts before serving.

Top Tips

• Finely grate the carrots so they blend evenly into the sponge.
• Don’t squeeze the moisture from the carrots—they help keep the cake soft.
• Allow the cake to cool completely before icing.
• Toast the walnuts first for extra flavour if you have time.
• For an even smoother finish, sift the icing sugar before mixing.

Variations

• Leave out the walnuts for a nut-free version.
• Add raisins or sultanas for a more traditional carrot cake.
• Mix a little orange zest into the sponge for a fresh citrus flavour.
• Add a pinch of ground ginger for extra warmth.

Serving Suggestions

Serve with:

• A mug of tea or coffee
• Fresh berries
• Dairy-free vanilla ice cream
• Vegan whipped cream
• Extra chopped walnuts sprinkled over the top

Storage

Store the cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture. The uniced sponge layers can also be frozen for up to 3 months. Wrap well in cling film and foil before freezing. Defrost overnight before decorating.

FAQs

Recipes Similar to Vegan Carrot Cake Recipe

• Easy Vegan Cake Mix Hack
• Salted Caramel and Chocolate Cake
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Vegan Carrot Cake

Difficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

A lightly spiced carrot cake sponge filled and topped with a creamy vanilla icing.

Ingredients

• For the Cake

• 275g Plain Flour

• 1 tsp (heaped) Baking Powder

• 1 tsp Bicarbonate of Soda

• 2 tsp Ground Cinnamon

• 1 tsp Ground Nutmeg

• Pinch of Salt

• 330g Light Brown Sugar

• 250g Grated Carrot

• 130ml Vegetable Oil

• 2 tbsp Ground Flaxseed

• 1 tsp Vanilla Extract

• 1 tbsp Apple Cider Vinegar

• 75g Chopped Walnuts

• For the Icing

• 80g Vegan Soft Butter

• 80g Vegan Butter Block

• 320g Icing Sugar

• 25g Chopped

Directions

• For the Cake
• Preheat the oven to 160ºc/320ºf fan and grease and line two 8 inch round cake tins with baking paper.
• In a small bowl mix the 2 tbsp of ground flaxseed with 6 tbsp warm water. Set aside.
• In a large bowl mix the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and brown sugar.
• Mix in the grated carrot. Then mix in the oil, vanilla extract, apple cider vinegar and the flaxseed and water mixture you made earlier. Mix until a batter forms.
• Divide into the two tins and bake for 30 minutes. Allow to cool slightly before removing from the tins and cooling completely on a wire rack.
• For the Icing
• Beat together the two. vegan butters until smooth. Sift in the icing sugar and mix until well combined.
• Once the cakes are cooled, spread half on the top of the first layer of cake. Add the second cake layer on top and spread the remaining icing on top of that.
• Decorate with chopped walnuts.

Comments

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