Carrot cake
Looking for a classic dessert that’s both indulgent and wholesome? This Outstanding Vegan Carrot Cake is your answer!With its moist, spice-infused crumb packed with carrots, walnuts, and raisins, and topped with a dreamy, light orange frosting, It’s a comforting, crowd-pleasing treat that proves plant-based baking is truly irresistible.
GETTING READY FOR COOKING
Prep Time: 20 mins | Cook Time: 30 mins | Cool Time: 1 hour
Servings: 8 Dietary Info: Dairy-free, Refined Sugar-free, Can be made Gluten-free*
Why You’ll Love This Recipe:
✔ Incredibly Moist & Flavorful – A perfect balance of warm spice, natural sweetness, and texture.
✔ Wholesome & Naturally Sweetened – Made with maple syrup and whole-grain flour for a better-for-you treat.
✔ Surprisingly Light – The silky, stovetop frosting is deliciously rich without being overly heavy.
✔ Simple Process – Easier to make than a traditional buttercream-frosted cake!
This Recipe is Ideal for
✔ Celebrations and birthdays
✔ A decadent yet healthier dessert option
✔ Impressing guests with amazing vegan baking
✔ Anyone craving a classic carrot cake with a clean ingredient twist
Dietary Adaptations
✔ Naturally plant-based, dairy-free, and egg-free
✔ Refined sugar-free when using maple syrup
✔ *Gluten-free option: use a 1:1 gluten-free all-purpose flour blend
✔ Nut-free option: omit the walnuts (the cake is still delicious!)
More Key Details
This cake is a fantastic introduction to vegan baking, offering deep, familiar flavors without compromise. The use of coconut oil and apple cider vinegar helps create a wonderfully tender crumb, while the orange zest and rum (optional) add a sophisticated aroma.
It’s a highly satisfying treat, providing fiber from the carrots, whole wheat flour, and nuts, along with healthier fats from coconut. The frosting, thickened with cornstarch, is a clever and delightful alternative to cream cheese frosting.
This cake is incredibly versatile—enjoy it as a simple snack cake, dress it up for a celebration, or even bake it as muffins. It’s a wholesome homemade alternative to coffee shop cake, allowing you to control the quality of ingredients.
Preparing this cake is a straightforward process of mixing and baking, making it perfect for a relaxing baking experience. The flavors develop beautifully, making it an excellent make-ahead dessert.
Let`s start with the process
1. Prepeare & Mix Dry Ingredients
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Preheat your oven to 180°C (350°F). Grease and line a 23-cm (9-inch) springform pan.
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In a large bowl, sift together the all-purpose flour, whole wheat flour, baking powder, bicarbonate of soda, salt, and cinnamon.
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Stir in the desiccated coconut and vanilla powder.
2. Combine Wet Ingredients
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If your coconut oil is solid, gently warm the jar in a bowl of hot water until soft and liquid.
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In a separate medium bowl, whisk together the softened coconut oil, maple syrup, orange juice and zest, apple cider vinegar, and rum (if using) until emulsified
3. Make the Batter
- Pour the wet ingredients into the dry ingredients.
- Mix with a spatula until just combined and smooth—do not overmix.
- Gently fold in the grated carrots, raisins, and chopped walnuts. The batter will be quite thick.
4. Bake the Cake
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Spoon the batter into your prepared cake pan and spread it level with a spatula.
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Bake in the preheated oven for 30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
5. Prepare the Frosting
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Place all frosting ingredients (oat milk, oat cream, maple syrup, cornflour/cornstarch, vanilla powder, and orange extract or zest) into a small saucepan. Whisk well to dissolve the cornstarch.
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Set over medium heat and cook, add vegan butter whisking vigorously, for 2-4 minutes until the mixture thickens to a spreadable, pudding-like consistency. Immediately remove from heat.
5. Frost & Decorate
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Remove the completely cooled cake from the pan. Spread the warm frosting evenly over the top with a spatula—it will set as it cools.
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For a final touch, prepare the caramelized walnuts. In a small skillet, add the sugar and heat it over low heat. Add the walnuts and stir until they are fully coated and caramelized.
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Decorate the cake with extra orange zest and the caramelized walnuts.
Chef’s Tips:
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For a smoother texture: Ensure your carrots are finely grated, not shredded, for the best distribution and moisture.
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Don’t overmix: Once you add the wet ingredients to the dry, mix until just combined. Overmixing can lead to a tough cake.
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Frosting consistency: The frosting thickens quickly on the stove. Once it coats the back of a spoon and leaves a clear path when you run your finger through it, it’s ready. If it becomes too thick to spread, whisk in a tiny splash of oat milk.
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Make-ahead: The unfrosted cake can be baked, cooled, wrapped tightly, and stored at room temperature for a day or frozen for up to a month. Prepare the frosting fresh on the day you plan to serve it for the best texture.
Ingredients
For the Cake
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200 g (1½ cups) unbleached all-purpose flour*
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65 g (½ cup) plain wholemeal (whole-wheat) flour*
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1 tsp baking powder
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1 tsp bicarbonate of (baking) soda
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¼ tsp salt
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1 tsp ground cinnamon
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40 g (½ cup) desiccated coconut
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½ tsp bourbon vanilla powder
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100 g (½ cup) coconut oil, softened
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120 g (½ cup) raw cane sugar
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freshly squeezed juice and finely grated zest of 1 large orange
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1 tsp apple cider vinegar
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1 tsp rum (optional, can omit)
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330 g (3 cups) finely grated carrots
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60 g (½ cup) raisins
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80 g (¾ cup) chopped walnuts
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For the Frosting & Decoration
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220 ml (scant 1 cup) oat milk
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1 tbsp vegan butter or margarine
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3 tbsp pure maple syrup
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3 scant tbsp cornflour (cornstarch)
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½ tsp bourbon vanilla powder
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1 tbsp finely grated orange zest
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2 tbsp raw cane sugar
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1/2 cup walnuts
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