A single layer sponge of moist vegan carrot cake topped with a vegan cream cheese frosting. Perfect both vegan and gluten-free.
VEGAN CARROT CAKE (gluten-free) Our vegan carrot cake is, as usual, an easy to make the recipe. It’s a single layer of moist sponge topped with a vegan cream cheese frosting. We’ve made sure the carrot cake is equally delicious made with plain flour and gluten-free flour.
Carrot cake should not be complicated, it should come together easily.
Using Flaxseed as an egg alternative
Flaxseed is also known as linseed
We always have a jar of milled flaxseed in the fridge ready for when we have the urge to bake! We buy whole golden flaxseed and when we need it, blend a small amount in the blender until a rough flour. You can also buy it ready milled, but this is slightly more expensive.
To replace 1 egg, we use 1 tablespoon of milled flaxseed to 3 tablespoons of water, mix and set to one side for 5 to 10 minutes until it thickens.
Why make our vegan carrot cake?
It’s simple really – no really that’s it the recipe is simple and the result is utterly gorgeous.
Those lucky enough to eat the vegan carrot cake won’t guess it’s vegan.
We’ve been making vegan cakes for so long now we’ve worked out the key secrets to finding the right dairy replacements. We know not to overcomplicate the recipes and not to use unheard of and inaccessible ingredients.
The recipe also works brilliantly gluten-free.
Can I make the vegan carrot cake recipe by hand?
We make this one in a mixing bowl, it’s such an easy recipe to mix and fold together.
Can I make the vegan carrot cake in a food processor or standing mixer?
The problem with using a food processor is that there is more washing up – you can use it but don’t add the dried fruit and carrot until the end and then we’d fold them in so that they don’t become sliced up.
A stand mixer will work well though.
Can I make the vegan carrot cake gluten-free?
Yes easily. Follow the gluten-free alternatives in the ingredients list.
If making the vegan carrot cake gluten-free will this recipe need xanthan gum?
In some of our recipes, yes, but we don’t feel this gluten-free vegan carrot cake needs it.
Although xanthan gum is usually an essential ingredient in gluten-free baking to help cakes hold together and stay moist, the nature of this baked carrot cake means it’s not necessary for this recipe.
Why use extra virgin olive oil in the carrot cake?
Don’t use your best extra virgin olive oil but using a standard supermarket’s own brand extra virgin olive oil adds wonderful flavour to the carrot cake. It’s not an overwhelming flavour but adds a lovely depth and it is brilliant to bake with. It also cuts down on baking with saturated fat.
Do I need any special equipment to bake the vegan carrot cake recipe?
No. A good-sized mixing bowl, a couple of small bowls, measuring spoons, baking paper, scales, mixing spoons and we like to use a 20cm springform cake tin.
How long can I keep your vegan carrot cake for?
3 days – the joy of this recipe is that is does not dry out. Store in an airtight container and keep in a cool location. Note – the icing may soften too much if the cake becomes too warm.
How can I tell when my vegan carrot cake is done?
Grab a skewer and insert it in the centre of the cake, if it comes out clean, then the vegan carrot cake is ready. But if the skewer comes out moist and cake-like, it’s best to put the cake back in the oven for a bit longer.
Which plant-based milk to use?
We like to bake with unsweetened plant-based milk. Oat milk is our preferred option, we tend not to use the barista versions for baking but if that’s all we have we do use them. Unsweetened almond milk is great for baking as well. We don’t use soya milk but it can be used for baking.
Which style and size of cake tin to use?
You will need a 20cm springform cake tin, but a loose-bottom cake tin works just as well.
Grease/oil the base and sides and line with baking paper.
How to make the vegan cream cheese frosting for the vegan carrot cake
To make the cream cheese frosting, we use a mix of orange zest, icing sugar, vegan butter and vegan cream cheese.
We’ve found the best way to make this cream cheese frosting is to add the orange zest to a mixing bowl, sift in the icing sugar then mix in the softened butter. Once combined scoop the vegan cream cheese into the bowl and gently stir through until smooth. Don’t overwhip or whisk as it can become too soft.
Our vegan carrot cake is, as usual, an easy to make the recipe. It’s a single layer of moist sponge topped with a vegan cream cheese frosting. We’ve made sure the carrot cake is equally delicious made with plain flour and gluten-free flour.
1 tbsp milled flaxseed
3 tbsp water
140ml unsweetened plant-based milk
1 tbsp apple cider vinegar
200g plain flour (or use 200g plain gluten-free flour)
2 tsp baking powder
160g light brown soft sugar
1 ½ tsp ground cinnamon
½ to 1 tsp mixed spice
¼ tsp grated nutmeg
Pinch of salt
160g carrot (weight before grating)
Zest 1 orange
100ml extra virgin olive oil
Cream cheese frosting
50g butter, softened
50g vegan cream cheese
100g icing sugar, sifted
Zest ½ orange
A handful of crushed walnuts
Add a tablespoon of milled flaxseed into a small bowl, mix in 3 tablespoons of water and set to one side, for about 10 minutes to thicken.
Pour the plant-based milk into a jug, add the apple cider vinegar, stir and set aside, this liquid will thicken slightly.
Preheat the oven to 190°C/170°C fan and line the base of a 20cm round springform cake tin.
Sieve the flour and baking powder into a large mixing bowl. Add the sugar, spices and salt and stir.
Stir in the grated carrot, sultanas and orange zest before pouring in the oil, plant-based milk mix and the milled flaxseed mix.
Thoroughly combine and pour the cake batter into the prepared tin.
Place on the middle shelf of the oven and bake for 45 minutes until a skewer inserted into the centre of the cake comes out clean.
Place the cake in its tin on a cooling rack and allow to cool in the tin for at least 1 hour or until fully cool. Carefully remove from the cake tin before icing.
To make the vegan cream cheese frosting add the zest, sieved icing sugar and butter and cream together until smooth. Then tip in the vegan cream cheese and stir through gently, you don’t want to over mix it, until smooth.
Top the cake with the icing and add a sprinkle of crunched walnut pieces to the top of the cream cheese frosting.
Store for up to 3 days in an airtight container and keep in a cool location. The icing may melt if the cake becomes too warm, if the weather is hot keep the cake in the fridge.
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