Vegan Carrot Cake

Try this deliciously moist eggless carrot cake loaded with spices and a dairy-free cream cheese frosting.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 1

Cook Time 30

Chilling/Cooling time 2

Total Time 3 30

Servings 12

Calories 544

Author Jhanelle Golding

8 oz vegan cream cheese Go Veggie, Violife or tofutti are good options
4 oz vegan butter or margarine (not unsalted) room temperature (stick not spreadable in a tub)
4 cups confectioners' sugar sifted
1 tablespoon cornstarch sifted
1 tablespoon lemon juice
2 teaspoon vanilla

Prepare three 6-inch cake pans with parchment or by using one of the alternatives to parchment paper. I recommend using cake strips for a more moist, even bake. Soak them in water until ready for use. Then preheat the oven to 350°F/180°C.
In the large bowl of a stand mixer, add the sugar then sift in the remaining dry ingredients.
1 ¼ cups all-purpose flour, 1 ⅓ cup cake flour, 1 ¼ cups light brown sugar, 1 tablespoon baking powder, 1 ½ teaspoon baking soda, 2 teaspoon ground cinnamon, ⅓ teaspoon grated nutmeg, ⅓ teaspoon salt
In a high speed blender, add the sliced carrots and liquid ingredients. Blend until smooth and creamy.
¾ cup soy milk, 1 ½ tablespoon apple cider vinegar, ⅓ cup oil, 1 tablespoon vanilla, 3 tablespoon unsweetened applesauce, ½ lb carrots
Add the bowl of dry ingredients to the stand mixer and while mixing on low, gradually pour in the wet ingredients. You can also mix by hand.
Mix for about 30 seconds or until most of the flour is just moistened. The batter should be smooth with a few tiny lumps.
Scrape the bottom of the bowl with a large spoon or silicone spatula to mix in any dry flour. Don’t overmix.
Evenly distribute the batter between the cake pans. If using cake strips, squeeze out excess water, wrap around each pan and secure.
Place the pans in the oven and bake for 25 to 30 minutes with cake strips or about 20 to 25 minutes without. A skewer or toothpick inserted should come out clean.
Fully cool in the pans before removing.

Add the vegan butter, confectioners’ sugar and cornstarch to a bowl. Mix by hand for about a minute to help reduce the cloud of sugar that forms when the frosting is mixed with a stand mixer.
4 oz vegan butter or margarine (not unsalted), 4 cups confectioners' sugar, 1 tablespoon cornstarch
Add the bowl to the stand mixer and continue mixing while gradually adding the cream cheese, lemon juice and vanilla. Mix until smooth and creamy.
8 oz vegan cream cheese, 1 tablespoon lemon juice, 2 teaspoon vanilla
Cover the bowl and place in the fridge for about 20 minutes or until it thickens.

Filling a piping bag, or zip-top bag with the corner snipped, with frosting.
Dab a bit of frosting on your cake board, stand or plate. Place the first cake layer on the board.
Pipe a swirl of frosting on top, without gaps. Spread evenly then add the second cake layer.
Add another swirl of frosting, then the final layer, bottom side up.
Spread the top and sides with a thin layer of frosting to crumb coat. Place in the fridge for one hour or until the frosting is chilled.
Spread the sides and top with the remaining frosting. Smooth the frosting or make fun swirls.
Place pieces of edible flowers and specks of gold leaf all over the cake.
Dried edible flowers, Edible gold leaf
Place the cake in the fridge to chill until ready to serve.

If you're unable to find cake flour, use all-purpose flour and replace 2 tablespoons with cornstarch.
Measure the carrots after peeling. Buy an extra one or two to ensure you have the right amount.
If you like nuts, you can try adding 1/2 cup/50g of chopped walnuts or pecans.
Substitute the apple cider vinegar with plain white vinegar if you don’t have any.
Other plant-based milk could be used as a substitute for soy milk. Full-fat canned coconut milk may add an additional flavour to the carrot cake.
Store the carrot cake in the fridge and take it out whenever you’re ready for a slice. Bring the slice to room temperature for the best texture.