This vegan version of the classic carrot cake is the perfect plant-based dessert! Spicy, aromatic carrot cake with a vegan "buttercream" frosting and adorned with crushed walnuts. You don't want to skip out on this delicious vegan dessert recipe!
Make flax eggs: Combine ground flax and water. Stir well and place in the fridge to set. It will be a gelatinous consistency when ready.
Sift flour into medium mixing bowl. Add baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together.
In a large mixing bowl, mix cane sugar, brown sugar, melted coconut oil, vanilla, flax eggs and almond milk.
Add the dry mixture to the wet mixture and stir until well combined.
Using a rubber spatula, fold in shredded carrots and chopped walnuts.
Pour into 2 greased 9-inch cake pans and bake for 25 minutes. To check the doneness of cake, insert a toothpick into the center. If the toothpick comes out clean, your cake is done baking!
Remove from oven and let cool for 10 minutes. Transfer to a cooling rack and let cool completely.
Make the Frosting:
Using a stand or hand mixer, beat the butter until fluffy.
Add powdered super 1 cup at a time. It will look kinda crumbly at first but this is okay!
Once you add in the rest of the sugar, the mixture will be super thick and fluffy. Add in 2 Tablespoons of almond milk and vanilla. If you need more liquid, add the last Tablespoon of almond milk.
Assemble Cake:
When cakes are completely cooled, frost top of one layer lightly and place the second cake on top.
Use the remaining frosting to frost the top and sides of the cake.
Decorate with chopped walnuts (optional).
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Notes
To make use this recipe to make cupcakes, fill cupcake tin 3/4 full with batter. Bake for 15 minutes, checking doneness by inserting a toothpick in the center.To make thicker layers, use smaller cake pan sizes (like 7 or 8 inch).Using refined coconut oil does not have a coconut flavor if you are sensitive to that!Leftovers keep best in the fridge for about 1 week (although I cannot keep it in my house that long!)