Indulge in the timeless taste of our Classic Vegan Carrot Cake, a recipe so beloved that it’s become a family favorite. This simple yet moist and flavorful cake is packed with the goodness of grated carrots and crunchy walnuts, creating a delightful texture and depth of flavor. Topped with a smooth vanilla frosting made from dairy-free yogurt, it’s a healthier take on the traditional carrot cake. Perfect for any occasion, this vegan carrot cake is sure to be a hit with both vegans and non-vegans alike.
Ingredients:
- For the Cake:
- 2 cups self-raising wholemeal flour
- 1/4 cup vegan vanilla protein powder
- 1 tsp baking powder
- 1 tsp sweet cinnamon
- 60g grated carrot
- 150g coconut sugar
- 165ml dairy-free milk
- 40ml oil (neutral flavor)
- 100g chopped walnuts
- 1 tbsp vinegar or lemon juice
- 1 tsp vanilla extract
- For the Frosting:
- 200g dairy-free yogurt
- 60g vegan vanilla protein powder
- 1 tsp vanilla extract
Instructions:
- Prepare for Baking:
- Preheat the oven to 180°C (356°F). Line a loaf pan with parchment paper.
- Combine Wet Ingredients:
- In a mixing bowl, combine dairy-free milk and vinegar. Set aside to thicken.
- Add oil, vanilla extract, coconut sugar, and grated carrots to the milk mixture. Mix well.
- Mix Dry Ingredients:
- Sift together the self-raising wholemeal flour, vegan protein powder, baking powder, and cinnamon.
- Create Cake Batter:
- Gently mix the dry ingredients into the wet mixture.
- Fold in the chopped walnuts.
- Bake the Cake:
- Pour the batter into the prepared loaf pan.
- Bake for 40-45 minutes, or until a skewer inserted comes out clean.
- Prepare Frosting:
- While the cake cools, mix together dairy-free yogurt, vegan vanilla protein powder, and vanilla extract to make the frosting.
- Frost and Serve:
- Once the cake is cool, spread the frosting evenly over the top.
Enjoy this Classic Vegan Carrot Cake, a wholesome and delicious treat that’s sure to become a staple in your baking repertoire. 🥕🍰🌿🥜
