This Vegan Carrot Cake is a moist and flavorful delight, packed with the natural sweetness of carrots and enriched with a crunchy texture from walnuts. Made with flax eggs and avocado oil, this cake offers a healthier alternative to traditional recipes without compromising on taste. The creamy vegan cream cheese frosting adds a smooth, luscious layer that complements the spiced cake perfectly. It’s a wholesome dessert that’s sure to impress with its depth of flavor and satisfying texture.
Why You’ll Love This: This cake is incredibly moist and packed with flavor, thanks to the use of fresh carrots and a hint of cinnamon. The flax eggs provide an excellent vegan substitute that keeps the cake light and fluffy, while the avocado oil adds a subtle richness. The addition of walnuts not only introduces a pleasant crunch but also boosts the nutritional value. This carrot cake is perfect for anyone looking for a vegan-friendly dessert that doesn’t skimp on flavor or texture.
Perfect Occasion: This Vegan Carrot Cake is perfect for a variety of occasions, including birthdays, anniversaries, and holiday gatherings. It’s also a great choice for casual brunches or as a special treat to enjoy with afternoon tea. Its hearty ingredients and comforting flavors make it suitable for autumn and winter celebrations, or anytime you crave a slice of something sweet and satisfying.
Decoration Tips: To make this cake even more appealing, consider garnishing the frosted cake with a light dusting of ground cinnamon, additional chopped walnuts, and perhaps some decorative edible flowers for a pop of color. If serving for a special occasion, you could also drizzle a little caramel sauce over the top for an extra touch of decadence.
Ingredients:
- For the cake:
- 2 flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water, let sit for 5 minutes until thickened)
- Slightly more than 1/2 cup neutral oil (such as avocado oil)
- 1 tsp vanilla paste or extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- A pinch of salt
- 2-3 grated carrots
- A handful of chopped walnuts
- For the cream cheese frosting:
- 1/2 cup vegan cream cheese, softened
- 1/4 cup vegan butter, softened
- 3/4 to 1 cup powdered sugar
- 1-2 Tbsp milk of choice (e.g., almond, soy, oat)
- Vanilla paste or essence
Instructions:
- Preheat your oven to 350°F (177°C) and grease or line a loaf pan.
- In a large bowl, mix together the flax eggs, oil, and vanilla until smooth.
- Add both sugars and whisk until well combined.
- Sift in the flour, baking soda, cinnamon, and salt. Fold gently until just combined.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the frosting, whip together the vegan cream cheese, vegan butter, powdered sugar, milk, and vanilla until smooth and fluffy.
- Once the cake has cooled, spread the frosting evenly over the top. Garnish with additional chopped walnuts and a sprinkle of cinnamon.
Enjoy this delectable vegan carrot cake, where each slice brings the perfect blend of sweetness, spice, and everything nice!
