Let’s give it up for Spring time and carrot cake! My sweet tooth has been through the roof this week and no one can stop me. The time of year where carrot cake is “in season” as if that’s even a thing. I’m so excited to introduce this vegan carrot cake recipe with you. Carrot cake if my all time favorite cake flavor and I was itching to make a vegan version of this classic. I hate to say the word, but please don’t cringe when I say this cake is so moist. The carrots pack so much moisture you don’t even have time to miss the eggs and butter.
You wont be missing that buttercream frosting either with this vegan maple frosting. The frosting/cake combo is the best marriage and I’m so into it. Plus, we can count this as a servings of vegetables right? If eating cake for your vegetables is your thing (which it should be), you’re going to be ALL OVER this recipe.
Do you ever look at some desserts and you just admire how beautiful it is? Let alone how it might taste. Cake is that food for me. I see all the craft and finesse in making a beautiful cake and it shows how amazing food can look.
Vegan Carrot Cake
For the Cake:
- 4 flax eggs (4 Tablespoons ground flax seed + 10 Tablespoons water)
- 1 cup cane sugar
- 1/2 cup coconut sugar or brown sugar
- 1 cup melted coconut oil
- 2 teaspoon pure vanilla extract
- 1 cup unsweetened vanilla almond milk
- 1 cup pecans chopped
- 2 packed cups grated carrots (about 2 medium carrots)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
For the frosting:
- 3 cups powdered sugar
- 3 Tablespoons vegan butter (I use Earth Balance)
- 2 - 3 Tablespoons unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- 1 Tablespoon maple syrup
Preheat oven to 350 degrees Fahrenheit
Make flax eggs by combining ground flax and water. Stir well and place in fridge to set. They should be a thick egg-like consistency when ready.
In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, mix cane sugar, brown sugar, coconut oil, vanilla, flax eggs and almond milk.
Add flour mixture to wet ingredients and stir until well combined.
Fold in carrots and chopped pecans
Pour in 8 inch cake pan and bake for 25 minutes. Test to see if done by sticking a toothpick in the center and seeing if it comes out clean. Let cool before frosting cake.
When the cake is baking, prepare the frosting. In a mixing bowl, beat butter and sugar together with an electric hand mixer.
Add almond milk 1 Tablespoon at a time until it is a frosting like consistency.
Stir in vanilla extract and maple syrup
When cakes are completely cooled, frost top of one lightly and place the second cake on top.
Use the remaining frosting to frost the top of the second cake.
Decorate with extra shredded carrots and chopped pecans.
This recipe can easily be halved for one 8 inch cake.
Frosting recipe was loosely adapted from Loving It Vegan