Carrot cake has to be one of, if not definitely, my favourite cake. Making a vegan carrot cake version was a slight challenge as I tried to get the textures and favours just right. Sweet and fragrant, heart-warming and filling, just what you want from a vegan carrot cake.

Serves: 5 | Cooking Time: 1 Hour, 10 Minutes

Ingredients

250G Plain Flour
2tsp Baking Powder
1tsp Ground Cinnamon
275G Brown Sugar
50g Desiccated Coconut
225ML Sunflower Oil
2 Tbsp Agave Syrup
3 Tbsp Almond Milk
300G Carrots
2 Tbsp Ground Flaxseed
30G Walnuts
Frosting
3 Tbsp Agave Syrup
200G Vegan Cream Cheese
Vanilla Extract / Bean Paste
20G Walnuts

Method

Preheat the oven to 180C.

Preparing the egg replacement is first; stir the flaxseed into about 5 tablespoons of tepid water and leave to one side whilst you prepare the rest so that it thickens.

In a large bowl, combine the cinnamon, flour and baking powder together. Add the sugar and coconut and combine everything.

Next add in the oil, agave syrup and almond milk and using a wooden spoon mix everything together so that you have a even mixture.

Grate the carrots, crush the walnuts and add them to the cake mixture along with the now thickened flaxseed mixture and make sure to fold these in evenly.

Spoon the cake mixture into a spring bottom cake tin, (coat the sides of the tin with oil and flour first), and bake in the oven for 1 hour 10 minutes or until a knife comes out clean. Once bakes let it cool off completely before you add the frosting. (Trust me, otherwise you’ll end up with a mess).

For the frosting, whisk all the ingredients together, (except for the walnuts). Once thick, and the cake is cool, spread it on top of your cake and decorate with the walnuts.

Find this and more in Mama Lotties Vegan Cookbook

Vegan Carrot Cake with “Cream cheese”

5 from 1 vote

Making a vegan carrot cake version was a slight challenge as I tried to get the textures and favours just right.

Cook Time1 hr 10 mins

Course: Dessert

Cuisine: American, Gibraltar, Mediterranean

Servings: 6

Author: Mama Lotties

Ingredients

250 G Plain Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
275 G Brown Sugar
50 g Desiccated Coconut
225 ML Sunflower Oil
2 Tbsp Agave Syrup
3 Tbsp Almond Milk
300 G Carrots
2 Tbsp Ground Flaxseed
30 G Walnuts

Frosting

3 Tbsp Agave Syrup
200 G Vegan Cream Cheese
Vanilla Extract / Bean Paste
20 G Walnuts

Instructions

Preheat the oven to 180C.
Preparing the egg replacement is first; stir the flaxseed into about 5 tablespoons of tepid water and leave to one side whilst you prepare the rest so that it thickens.
In a large bowl, combine the cinnamon, flour and baking powder together. Add the sugar and coconut and combine everything.
Next add in the oil, agave syrup and almond milk and using a wooden spoon mix everything together so that you have a even mixture.
Grate the carrots, crush the walnuts and add them to the cake mixture along with the now thickened flaxseed mixture and make sure to fold these in evenly.
Spoon the cake mixture into a spring bottom cake tin, (coat the sides of the tin with oil and flour first), and bake in the oven for 1 hour 10 minutes or until a knife comes out clean. Once bakes let it cool off completely before you add the frosting. (Trust me, otherwise you’ll end up with a mess).
For the frosting, whisk all the ingredients together, (except for the walnuts). Once thick, and the cake is cool, spread it on top of your cake and decorate with the walnuts.