Vegan Carrot Cake recipe

img_4813Based on a recipe from The 100 Best Vegan Baking Recipes by Kris Holechek, this carrot cake is so easy to make and is deliciously decadent.


2 1/4 cups Plain Flour

2 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Salt

1/2 cup Vegetable Oil

1/2 cup Brown Sugar

1/2 cup Caster Sugar

2 cups Grated Carrot

1 cup Cooking Apple, stewed and mashed (or applesauce)

1/3 cup Soy milk (you can use any plant based milk)

1 tsp Vanilla Extract

1/3 cup Walnuts

1/3 cup Raisins

For Cream Cheese Frosting

8oz Soy Cream Cheese (at room temperature)

1/4 cup vegan margarine

1 tsp Vanilla Extract

3 cups Icing Sugar (depending on taste)



  • Preheat oven to 180 Degrees Celcius. Grease the sides and and bottoms of two 8 or 9-inch cake pans and line the bottoms with greaseproof paper.
  • In a small bowl, mix flour, baking powder, baking soda, cinnamon and salt. In a large bowl, combine oil and both sugars. Add carrots, stewed apple, soy milk and vanilla and mix. Add dry ingredients to wet ingredients in two batches, then add in walnuts and raisins until just combined. Divide batter between 2 pans.
  • Bake for approx 28 minutes, until cakes are golden and a knife comes out clean.  Cool on cooling racks in cake pans for 20 mins, remove baking paper and finish cooling on wire rack.

For Frosting: In large bowl, mix cream cheese, margarine and vanilla together. This can be done by hand or electric mixer.  Add Icing Sugar and blend to taste and thickness. Set in fridge if mixture appears a little runny. Spread thick layer of frosting between cooled cakes.img_4830

Let me know if you give this recipe a go and what you thought of it.

Thanks for reading.

London Vegan Bird

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2 thoughts on “Vegan Carrot Cake recipe

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