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Deliciously moist vegan carrot cake recipe

Deliciously moist vegan carrot cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake
  • Pineapple carrot cake

An animal-product free, carrot cake. This cake is full of flavour, very moist and light and looks great too! I use vanilla bean pods rather than extract, but extract works just as well too.

Yorkshire, England, UK

12 people made this

IngredientsServes: 8

  • 290g plain or wholemeal flour
  • 100g light brown soft sugar
  • 100g caster sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground ginger (optional)
  • 1 teaspoon baking powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 3 egg equivalent of Ener-g egg subsitute
  • 300g grated organic carrots
  • 150g desiccated coconut
  • 1 small tin crushed pineapple
  • 180ml vegetable oil (or nut oil)
  • 60ml good quality maple syrup
  • 1 vanilla bean pod
  • 100g chopped walnuts or pecans
  • For the cream "cheese" frosting
  • 220g soya cream cheese
  • 75g vegan margarine (soya tastes nicest)
  • 1 vanilla bean pod or 1 teaspoon essence
  • 250g icing sugar

MethodPrep:20min ›Cook:45min ›Extra time:4hr chilling › Ready in:5hr5min

  1. Preheat oven to 170 C / Gas 3. Line the bottom of three 9" cake tins with parchment and lightly grease with low fat "butter" spray.
  2. In a large bowl mix together: flour, bicarb, baking powder, salt, allspice, cinnamon and ginger. In a separate bowl using an electric whisk mix the egg replacer and sugar until creamy, add the vanilla, oil and maple syrup.
  3. Mix the wet and dry ingredients together until well blended. Add the carrots, coconut, pineapple and nuts and mix well. Divide the mixture equally between the 3 tins.
  4. Bake for 40 to 45 minutes or until a skewer comes out clean. Cool slightly before turning out onto wire rack to cool completely.
  5. Using an electric whisk, beat the margarine and cream cheese until just mixed together; do not over-beat. Sieve the icing sugar into the mixture and stir until well mixed, add the vanilla and mix again. Chill the icing until the cake is cooled completely.
  6. Layer the cake with a small amount of icing in between each layer, then cover the outside with the remaining icing. This icing tends to be runnier than a regular cream cheese icing, but will firm up once chilled.
  7. Decorate with halved walnuts or pecans. Chill for about 4 hours or overnight if possible (if you can wait that long!!).


Use a lazy susan to help ice the cake!
This cake is already naturally low fat as it does not have animal ingredients, using wholemeal flour gives it a "nuttier" flavour and also makes it even healthier!

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Perfect-01 Apr 2018

Perfect, wonderful and scrumptious-04 Oct 2016

I'm thinking if making this cake for my daughters birthday, is there something I can substitute for the crushed pineapple. Thank you. P.s. I haven't tried this recipe so I'm unable to give a star rating but as it won't let me post without one I will give it an untested 3 star-16 Aug 2015

Watch the video: Ultimate Vegan Carrot Cake. THE HAPPY PEAR (August 2022).