Vegan Carrot Cake Recipes

Vegan Carrot Cake 

Prep Time: 30 mins

Cooking Time: 1 to 2 hours

Serves: 10

Ingredients:

• 2 tbsp ground flaxseed
• 250g/9oz plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 275g/9¾oz golden caster sugar
• 50g/1¾oz desiccated coconut
• pinch of salt
• 225ml/8fl oz sunflower oil, plus extra for greasing
• 2 tbsp fine shred marmalade
• 3 tbsp soya milk
• 300g/10½oz carrots, peeled and coarsely grated

For the frosting:

• 200g/7oz vegan ‘cream cheese’
• 2-3 tbsp maple syrup
• ½ tsp vanilla bean paste
• 50g/1¾oz shelled walnut halves, toasted
• coconut flakes, to decorate

Instructions: 

1. Preheat the oven to 180°C (160°C Fan/Gas 4). Grease the cake tin and line the base with a circle of baking paper.
2. In a small bowl, whisk the ground flaxseed with 6 tablespoons of cold water. Set aside for 10 minutes to thicken while preparing the other ingredients.
3. In a large mixing bowl, sift together the flour, baking powder, and ground cinnamon. Stir in the caster sugar, desiccated coconut, and a pinch of salt until evenly combined.
4. Add the oil, marmalade, and soya milk to the dry ingredients, mixing gently until just combined. Fold in the grated carrots and the thickened flaxseed mixture, ensuring everything is evenly incorporated.
5. Pour the batter into the prepared cake tin, smoothing the top with a spatula. Bake on the middle shelf of the oven for approximately 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
6. For the frosting, beat together the vegan cream cheese, maple syrup, and vanilla extract until smooth. Spread the frosting evenly over the top of the cooled cake and garnish with roughly chopped walnuts. Serve and enjoy!