Carrot Cake with Vegan Cream Cheese Icing

I made this cake for a beautiful vegan wedding, which I'm told, despite some bad weather, was a fantastic soiree! The bride and groom requested a carrot cake, so I made my special recipe which is packed with raisins, coconut and walnuts, and topped it with a lovely cream cheese icing. If you can't get your hands on vegan cream cheese, a simple buttercream will also work just as well. This recipe also makes delicious cupcakes and freezes well! Decorate as creatively as you like

Ingredients for the cake

  • 300g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 100g brown sugar
  • 50g caster sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 100g walnuts, chopped
  • 50g currants
  • 50g desiccated coconut
  • 150g finely grated and chopped (about 1 small carrot)
  • 200ml sunflower oil
  • 150ml soy milk

Ingredients for the icing

  • 500g vegan cream cheese
  • 4 cups icing sugar
  • 1 tbs lemon juice
  • 2 tsp lemon rind
  • Sprinkles, flowers and caramel, to garnish

Instructions for the cake

  • Preheat oven to 175 degrees Celsius and grease a cake or muffin tin
  • In a large bowl, combine, flour, powder, soda, sugars, cinnamon, ginger, nutmeg, walnuts, currants, coconut and carrot. Mix until well combined.
  • In a large jug, combine oil and milk, and pour over dry mixture. Mix until just combined. Do not overmix.
  • Divide mixture evenly into prepared tin, and bake for approximately 50 minutes or until mixture springs back when touched.
  • Remove from the oven and leave to cool completely.

Instructions for the icing

  • While cake is cooling, combine all icing ingredients (minus garnishes) into a medium sized bowl and blend until smooth.
  • Ice cake with icing, top with garnishes and store in the fridge until ready to serve.

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