Carrot Cake with Vegan Cream Cheese Icing

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Vegan Carrot Cake with Cream Cheese Icing
Serves 15
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 🙂
Write a review
Print
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Ingredients

For the cake

  1. 300g plain flour
  2. 1/2 tsp baking powder
  3. 1/4 tsp baking soda
  4. 100g brown sugar
  5. 50g caster sugar
  6. 2 tsp cinnamon
  7. 1/2 tsp ginger
  8. 1/4 tsp nutmeg
  9. 100g walnuts, chopped
  10. 50g currants
  11. 50g desiccated coconut
  12. 150g finely grated and chopped (about 1 small carrot)
  13. 200ml sunflower oil
  14. 150ml soy milk

For the icing

  1. 500g vegan cream cheese
  2. 4 cups icing sugar
  3. 1 tbs lemon juice
  4. 2 tsp lemon rind
  5. Sprinkles, flowers and caramel, to garnish
Instructions

For the cake

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

For the icing

  1. While cake is cooling, combine all icing ingredients (minus garnishes) into a medium sized bowl and blend until smooth.
  2. Ice cake with icing, top with garnishes and store in the fridge until ready to serve.
Sweetlancey https://sweetlancey.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Sign Up
Subscribe to all my new recipes
Subscribe
Join 24K+ followers!