This delightful carrot cake brings a fusion of soft, fluffy textures and rich flavors, perfect for those who love a healthier dessert option. It's an eggless and dairy-free recipe, making it a wonderful choice for vegans and anyone with dietary restrictions. The cake is topped with a light, vegan whipped cream cheese frosting and garnished with a crunchy walnut topping, adding a delicious contrast to the moist cake base.
Why You'll Love This: The magic of this carrot cake lies in its simplicity and the depth of flavor it offers. The combination of sweet carrot with the warm hint of cinnamon and the luxurious vegan cream cheese frosting makes each bite satisfying. The additional crunch from the roasted walnuts provides a delightful texture that complements the softness of the cake. It’s a guilt-free indulgence that doesn’t compromise on taste.
Perfect Occasion: This cake is ideal for a variety of occasions, from casual get-togethers to more festive celebrations. It can serve as a wonderful birthday cake for someone who prefers a less traditional flavor or as a special treat at vegan-friendly gatherings. It's also perfect for afternoon tea, offering just the right blend of sweetness and spice to pair with your favorite cup of tea or coffee.
Decoration Tips:
- For an elegant look, pipe the frosting on the cake using a star tip to create beautiful swirls.
- Sprinkle the top with the crunchy walnut mixture just before serving to maintain their texture.
- Garnish the edge of the cake with small edible flowers or carrot curls for a pop of color.
- Dust a light layer of cinnamon over the frosting for a hint of extra spice and a visually appealing finish.
Ingredients:
- Cake:
- 135ml non-dairy milk, unsweetened
- 80g light brown sugar
- 80g granulated sugar
- 90ml oil
- 1 tsp vanilla extract
- 150g all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/4 tsp salt
- 150g carrots, peeled and grated
- 35g walnuts, chopped (optional)
- Frosting:
- 150g vegan cream cheese, room temperature
- 75g vegan whipped cream, whipped to medium peaks
- 1 tsp vanilla extract
- 50g powdered sugar
- Topping:
- 60g walnuts, roasted and chopped
- 5g powdered sugar
- 8g melted vegan butter
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- In a bowl, whisk together milk, oil, vanilla extract, and sugars until sugars are dissolved.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt. Gradually incorporate the dry ingredients into the wet mixture. Fold in grated carrots and walnuts, if using.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.
- For the frosting, whip the vegan cream cheese and powdered sugar until fluffy. Gently fold in the whipped cream and vanilla extract.
- Apply the frosting evenly over the cooled cake. Combine the topping ingredients and sprinkle over the frosted cake.
- Chill the cake for at least one hour before serving.
Enjoy!