Vegan Carrot Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons Ground flaxseed (and 6 tbsp of warm water)
- 2 cups (250 grams) All-purpose flour
- ½ cup (100 grams) Granulated sugar
- ½ cup (100 grams) Brown sugar
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 1 tablespoon Apple cider vinegar
- ½ teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground Ginger (optional)
- ¼ teaspoon Ground Cloves (optional)
- ¼ teaspoon Ground nutmeg (optional)
- 2 teaspoons Pure vanilla extract
- ½ cup (120 ml) Vegetable oil
- ½ cup (120 ml) Soy milk
- 3 (around 400 grams) Carrots (grated)
- ½ cup (50 grams) Walnuts (optional)
- ½ cup (50 grams) Raisins (optional)
- 2 tablespoons Lemon zest (optional)
- ½ cup (100 grams) Dairy free butter (at room temperature)
- 2 cups (500 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Method
- Start by making 2 flax eggs. To make flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of warm water. So the ratio is 1:3. Add the flaxseed to a bowl along with warm water, mix well and leave the mixture to thicken for about 5 minutes.
- Once the flax eggs are ready, add the flour, sugars, baking soda, baking powder, vinegar, salt, spices, vanilla extract, oil, and milk.
- Mix the batter until everything is combined, but make sure not to overmix (a few lumps are okay).
- Fold in the grated carrot, chopped walnuts, raisins, and lemon zest.
- Walnuts, raisins and lemon zest are optional, so if you don't have them on hand or don't like the taste of any of them then just leave it.
- Grease a 17cm springform with nonstick oil, and pour the batter into the form.
- Bake at 180c for 60 minutes or until a toothpick comes out clean from the center of the cake.
- When the cake is completely chilled, cut it in half horizontally to make a 2 tier cake if you're planning to frost it. If you're not a fan of frosting, you can just enjoy the cake as it is.
- Using a food processor, a stand mixer or a hand mixer. Beat all of the ingredients until you get a smooth and thick frosting. It should be thick but also spreadable, so if you feel like it needs to be thinned out then add a little bit of milk and beat again.
- Frosting the cake, and store in the fridge for up to 4 days.