Vegan Carrot Cake
This Vegan Carrot Cake is so moist and amazing, loaded with carrots like you would expect. It's iced with a vegan cream cheese frosting, topped with some crushed pistachios and some pretty piped carrot tops to make it look festive and delicious for Spring.
Servings: 8 Servings
Ingredients
Vegan Carrot Cake
- 1/3 cup + 2 tablespoons oil of choice I used avocado oil
- 1/2 cup sugar we used Zulka brand
- ½ cup brown sugar we used Zulka brand
- 1 tablespoon maple syrup or 1 teaspoon vanilla extract
- 2 flax eggs For 2 flax eggs you need 2 tbsp ground flax seeds + 6 tbsp water, soaked
- 2 cups carrots finely grated
- ½ teaspoon cinnamon
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- any add-ins you want to add in like raisins, coconut, yellow raisins, pecans, walnuts, pistachios
Vegan Cream Cheese Frosting or 2 tubs of Duncan HInes or Pillsbury Frosting
- 12 oz. vegan cream cheese
- 1 to ½ cups confectioners sugar
- 1 teaspoon orange or lemon juice optional (could also use vanilla extract)
- orange and green food color gel non-artificial
- 1/4 cup pistachios, chopped or walnuts, pecans
Instructions
Vegan Carrot Cake
- Spray an 8 inch baking cake pan with non-stick cooking spray or grease with butter or oil and set aside. Line with parchment if desired, can also use a springform pan.
- Preheat the oven to 350 degrees.
- Prepare the flax eggs by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a few minutes.
- Sift the flour, cinnamon, salt baking soda and baking powder in a bowl, set aside.
- In a large bowl, add the oil, maple syrup/vanilla and sugars and mix well using a whisk.
- Transfer flax egg mixture to the large bowl with the carrots and flour mixture. Using a rubber spatula, stir the mixture until thoroughly combined
- Stir in any add-ins, like raisins, coconut, nuts.
- Pour cake batter into greased baking pan, and level it out and bake for 25-40 minutes. Make sure cake is done, before removing by touching top to make sure it springs back or by using a toothpick method.
- Remove the cake from the oven and let it cool on a cooling rack for 10 min.
- Then remove the cake from the baking pan and let it cool completely before frosting.
Vegan Cream Cheese Frosting or 2 tubs of Duncan HInes or Pillsbury Frosting
- Using mixer, beat the cream cheese, powdered sugar and juice until smooth and consistency is as desired. Take out ½ cup of frosting and use orange and green food coloring or gel for the carrot tops. (also can use 2 tubs of frosting, use one for top of cake and the other for making the carrots following the pastry bag instructions below.)
- Frost cake with frosting, except for the ½ cup reserved to make the cute little carrots.
- Using a ziplock or pastry bag, add the frosting in and snip tips of bags and pipe out carrot tops. The carrots should have a bigger hole snipped than the green carrot leaves.
- Pipe as many carrots as you want along border and add some chopped pistachios and you’re good to go!