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Vegan Carrot Cake

A moist, tender vegan carrot cake bursting with spices and sweetness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Grater
  • Oven
  • Cake Pans

Ingredients
  

Dry Ingredients

  • 2 cups All-purpose flour (250 grams)
  • ½ cup Granulated sugar (100 grams)
  • ½ cup Brown sugar (100 grams)
  • 1.5 teaspoons Baking soda
  • 1.5 teaspoons Baking powder
  • ½ teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger (optional)
  • ¼ teaspoon Ground cloves (optional)
  • ¼ teaspoon Ground nutmeg (optional)

Wet Ingredients

  • 1 tablespoon Apple cider vinegar
  • 2 teaspoons Pure vanilla extract
  • ½ cup Vegetable oil (120 ml)
  • ½ cup Soy milk (120 ml)

Other Ingredients

  • 3 medium Carrots, grated (around 400 grams)
  • ½ cup Walnuts (optional, 50 grams)
  • ½ cup Raisins (optional, 50 grams)
  • 2 tablespoons Lemon zest (optional)
  • 2 tablespoons Ground flaxseed
  • 6 tablespoons Warm water

Instructions
 

  • Step 1: Prepare the Flax Eggs. In a small bowl, combine the ground flaxseed with warm water and stir well. Let it sit for about 5-10 minutes until it becomes gelatinous.
  • Step 2: Mix the Dry Ingredients. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Whisk until well combined.
  • Step 3: Combine the Wet Ingredients. In another bowl, mix together the apple cider vinegar, pure vanilla extract, vegetable oil, and soy milk. Add the prepared flax eggs and stir until fully incorporated.
  • Step 4: Grate the Carrots. Peel and grate the carrots using a box grater or food processor. Set aside.
  • Step 5: Combine Wet and Dry Ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined.
  • Step 6: Add Carrots and Optional Ingredients. Fold in the grated carrots, walnuts, raisins, and lemon zest if using. Stir until evenly distributed.
  • Step 7: Bake the Cake. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth the top. Bake for 30-35 minutes.
  • Step 8: Frost and Serve. Once cooled, frost with vegan frosting or dust with powdered sugar. Slice and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For longer storage, freeze wrapped tightly.
Keyword Cake, Vegan