This carrot cake is a moist and flavorful dessert, bursting with the natural sweetness of grated carrots and the warmth of cinnamon. Layered with a smooth, creamy vegan cream cheese frosting and topped with toasted walnuts and cake crumbs, this cake offers a perfect balance of textures and flavors. Whether you follow a vegan diet or simply enjoy a good carrot cake, this recipe is sure to become a favorite. It’s rich, decadent, and surprisingly easy to make, with no eggs required.
Why You'll Love This:
You’ll love this carrot cake for its tender crumb, delightful sweetness, and the aromatic spices that make every bite a joy. The combination of the moist cake layers and the rich cream cheese frosting is irresistible. Plus, it’s versatile – you can easily make it vegan or dairy-free without sacrificing flavor or texture. The addition of toasted walnuts on top adds a satisfying crunch, making it a cake that’s not just delicious but also has great texture. Perfect for any occasion, this carrot cake is sure to impress both friends and family.
Perfect Occasion:
This carrot cake is perfect for special celebrations like birthdays, holidays, or any time you want to treat yourself and your loved ones to something special. Its wholesome ingredients and the option to make it vegan or dairy-free make it an excellent choice for gatherings where guests may have different dietary preferences. It’s also a fantastic dessert for afternoon tea, brunch, or even as a sweet breakfast treat. The rich cream cheese frosting and crunchy walnuts make it a showstopper for any event.
Decoration Tips:
To elevate the presentation of your carrot cake, consider trimming the tops of the cakes to create a flat surface before layering. Spread a generous amount of frosting between the layers and all over the cake for a smooth finish. Decorate the top with toasted walnuts for a rustic yet elegant look, and sprinkle some cake crumbs around the edges for added texture. If you want to add a bit of flair, you can use a piping bag to create decorative swirls or patterns with the frosting. A dusting of cinnamon on top can also add a warm, inviting touch.
Ingredients:
For the Carrot Cake:
- 270ml (1 cup + 1/3 cup) milk (use non-dairy unsweetened milk or any milk of your choice)
- 165g (2/3 cup) light brown sugar
- 170g (2/3 cup) sugar (cane or caster sugar)
- 180ml (3/4 cup) oil
- 2 teaspoons vanilla extract
- 300g (2 cups + 1/3 cup) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons cinnamon powder
- 1/4 teaspoon salt
- 300g (2 cups + 1/2 cup) carrots, peeled and grated (about 5-6 medium-sized carrots)
- 70g (2/3 cup) walnuts, chopped (optional)
For the Cream Cheese Frosting:
- 340g (12 oz) cream cheese, at room temperature (use vegan cream cheese if preferred)
- 340g (1 cup + 1/2 cup) butter, at room temperature (use vegan butter sticks if preferred)
- 340g (3 cups) powdered sugar
- 2 teaspoons vanilla extract or cinnamon powder
- 60g (1/2 cup) walnuts, toasted and chopped for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with baking paper.
- In a large mixing bowl, combine the milk, oil, vanilla extract, light brown sugar, and caster sugar. Stir until the sugars have fully dissolved.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients using an electric whisk or hand whisk, stirring until just combined.
- Gently fold in the grated carrots and chopped walnuts (if using), making sure the batter is well mixed but not overworked.
- Divide the batter evenly between the two prepared cake pans, spreading it out smoothly.
- Bake in the preheated oven for approximately 40-45 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the cream cheese frosting. In a large mixing bowl, whip the butter with a paddle attachment or electric whisk until it becomes light and fluffy.
- Gradually add the powdered sugar in 2-3 batches, mixing well after each addition. Add the vanilla extract or cinnamon powder and mix until the frosting is smooth and creamy.
- Once the cakes are baked, remove them from the oven and allow them to cool completely before frosting.
Assembly:
- Trim the tops of the carrot cakes to create a flat surface. Place one cake layer on a cake stand or plate.
- Spread at least 3/4 cup of the frosting over the first cake layer, leveling it out with a spatula.
- Place the second cake layer on top and spread the remaining frosting evenly over the entire cake, including the sides.
- Decorate the top of the cake with toasted walnuts and cake crumbs for a rustic finish.
Enjoy!