Vegan Carrot Cake

Name: Vegan Carrot Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 - 12
Ingredients: 175 mL coconut oil or vegetable oil; 150 mL liquid egg substitute (we used OGGS® Aquafaba); 200 g soft light brown sugar; 250 g carrots, grated; 50 g raisins; 50 g walnuts; Zest 1 orange; 200 g self-raising flour; 1 bicarbonate of soda; 2 mixed spice; 1 tsp. ground cinnamon; 1 ground nutmeg; 125 g plant butter, softened; 125 g icing sugar; 1 tsp. vanilla extract; 250 g vegan cream cheese; Walnuts, to decorate (optional)

By Sophie AnglissPublished: 14 January 2021

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This vegan carrot cake is so easy to make and so damn tasty. We've used shop-bought aquafaba, but you can easily just use the drained liquid from a can of chickpeas for ease and cost!

Want some more vegan baking ideas? Try our Vegan Lemon Drizzle Cake or Vegan Banana Bread!

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Yields:

10 - 12

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Ingredients

175 ml
coconut oil or vegetable oil
150 ml
liquid egg substitute (we used OGGS® Aquafaba)
200 g
soft light brown sugar
250 g
carrots, grated
50 g
raisins
50 g
walnuts
Zest 1 orange
200 g
self-raising flour
1
bicarbonate of soda
2
mixed spice
1 tsp.
ground cinnamon
1
ground nutmeg

125 g
plant butter, softened
125 g
icing sugar
1 tsp.
vanilla extract
250 g
vegan cream cheese
Walnuts, to decorate (optional)

Directions

1. Step 1Pre-heat oven to 170ºC (150ºC fan) and grease and line a 2lb loaf tin.
2. Step 2In a mixing bowl, whisk egg substitute until fluffy and then add the sugar and keep whisking. Add the oil in slowly until combined.
3. Step 3In a separate mixing bowl mix together the flour, bicarb, mixed spice, cinnamon and nutmeg. Pour into the egg and oil mixture followed by the grated carrot, orange zest and sultanas and nuts, and fold until the whole mixture is combined. Pour mixture into loaf tin and bake for 60 mins. Once baked, test with a skewer or small knife to ensure the middle is fully cooked.
4. Step 4Leave to cool for 30 mins and turn out onto a cooling rack. While the cake is cooling, make the vegan butter cream. Beat the plant-based butter until fluffy. Add icing sugar and beat until combined, then add vanilla extract and cream cheese. The topping will be runnier than usual cream cheese so refrigerate until you need to us it.
5. Step 5When the cake is cooled, spread over the topping and sprinkle with some crushed walnuts if you wish.