Indulge your sweet tooth with a slice of heavenly moist vegan carrot cake! This easy recipe packs carrots, walnuts, and spices into a sweet, tender crumb topped with tangy lemon frosting. Keep reading for pro tips on adapting the recipe, storing leftovers, and answers to common questions.
Why Use Freshly Grated Carrots?
Using freshly grated carrots rather than pre-grated ensures the carrots retain maximum moisture content. This moisture ensures the cake batter holds together and bakes up tender. Precut packaged carrots often dry out before you use them. Grating your own carrots guarantees optimal freshness and moisture.
What’s the Best Pan Size for This Cake?
The recipe works well in round 7-inch or 8-inch cake pans. If you want a 3-layer cake, use 6-inch pans and reduce baking time to 25 minutes. You can also bake this in a 9×9-inch or 9×13-inch sheet pan. Check the notes section for specific baking times.
What Type of Frosting Can I Use?
The tangy lemon frosting provides a nice contrast to the sweet spice cake. However, you can use just about any frosting, like vanilla buttercream or vegan cream cheese frosting. Get creative with flavors!
How Should I Store Leftover Cake?
Cover leftover cake and store at room temperature up to 4 days. For longer storage, refrigerate the cake up to 1 week. You can also wrap slices individually and freeze for up to 3 months. Thaw slices at room temperature before enjoying.
With its wholesome carrots, warm spices, and decadent frosting, this vegan carrot cake makes the perfect dessert for any occasion. The recipe is highly adaptable, so you can easily make cupcakes, layer cakes, or sheet cakes. Follow the tips above for cake pan sizes and baking times. Store leftovers in the fridge or freezer for quick sweet treats any time. Satisfy your carrot cake craving the vegan way!
Vegan Carrot Cake Recipe
Ingredients for the Cake:
- All Purpose Flour: 2 cups (250g)
- Baking Powder: 1 tsp
- Baking Soda: 1 tsp
- Salt: ½ tsp
- Cinnamon: 2 tsp
- Nutmeg: 1 tsp
- Light Brown Sugar: 1 ½ cups (300g)
- Grated Carrot: 2 ⅓ cups (255g)
- Flax Eggs: 2 (made with 2 Tbsp Ground Flaxseed Meal and 6 Tbsp Water)
- Canola or Vegetable Oil: ½ cup (120ml)
- Vanilla Extract: 1 tsp
- Apple Cider Vinegar: 1 Tbsp
- Chopped Walnuts: 1 cup (100g, optional)
Lemon Buttercream Frosting Ingredients:
- Powdered Sugar: 4 cups (480g)
- Vegan Butter: ½ cup (112g)
- Vanilla Extract: 1 tsp
- Apple Cider Vinegar: 1 tsp
- Fresh Lemon Juice: 2-3 Tbsp
Decoration:
- Chopped Walnuts
Instructions:
- Preheat the oven to 350°F (180°C). Prepare two 7-inch or 8-inch cake pans with non-stick spray and parchment paper.
- Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Add brown sugar and grated carrot.
- Prepare flax eggs, let them sit, then add to the mix with oil, vanilla extract, vinegar, and walnuts. Mix until it forms a thick batter.
- Divide the batter into pans, bake for 30 minutes, and let cool.
- For the frosting, mix powdered sugar, vegan butter, vanilla, vinegar, and lemon juice until smooth.
- Frost and decorate the cake with walnuts.
Additional Tips:
- Accurately measure flour using a scale or the ‘spoon and level’ method.
- Use freshly grated carrots for optimal moisture.
- Walnuts add a delicious crunch but are optional.
- Be patient when mixing; the batter will come together with the moisture from the carrots.
Adapting for Different Pan Sizes:
- 7-inch pans for thick layers.
- 8-inch pans for slightly thinner layers.
- 6-inch pans for a three-layer cake (25 minutes baking time).
- 9×9 or 9×13 sheet cake variations (35 and 25 minutes baking time, respectively).
Gluten-Free and Cupcake Options:
- Substitute with gluten-free flour for a gluten-free version.
- Adapt to 12-18 cupcakes.
Storage:
- Room temperature for 3-4 days, or refrigerated for up to a week.
- Freezer-friendly for up to 3 months.
