Vegan Carrot Cake

Photo: Angry Asian Creations

The carrot cake itself is straight up carrot. Spiced with nutmeg, cinnamon and ground ginger, there are no nuts, raisin, sultanas or pineapple in this cake – it’s all about the carrot. And it certainly doesn’t need anything else – this is carrot cake bliss.

The cake is dense and moist, and the vegan cream cheese frosting is the perfect complement. Decorate with fresh figs and a scattering of pistachios and you have a very impressive cake on your hands.

This Vegan Carrot Cake recipe works equally well for cupcakes. The recipe makes for one double layered cake or approx 18 cupcakes.

This Vegan Carrot Cake is from the baking genius of Lan at Angry Asian Creations.

Another vegan cake recipe that I love is this, Eggless Banana Cake – egg and dairy free, but an absolute hit with everyone.

Vegan Carrot Cake Recipe

 

Ingredients

For the Vegan Carrot Cake:

• 256g hand grated carrots
• 3.5 oz sugar
• 3 oz lightly packed brown sugar
• ¾ cup soy creamer
• ⅔ cup oil
• 3.5 oz pastry flour
• 7.2 oz whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• dash of nutmeg

For the Vegan Cream Cheese Frosting:

• 1 cup soy margarine
• 12 oz vegan cream cheese
• 5 cups sifted powdered sugar

Instructions

1. For the full recipe please visit: Vegan Carrot Cake.

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