Vegan Carrot Cake
This Vegan Carrot Cake is deliciously moist, fluffy and perfectly spiced! A foolproof recipe that will come out perfect each time, this will be your new go-to cake recipe! Vegan & gluten-free.
Who knew adding vegetables into desserts would be so dang delicious? Whoever came up with this concept of carrot in cake really deserves a reward because it truly is one of the most delicious creations in the dessert world! Something about the texture and flavour combination of subtly sweet crunchy carrots with a moist cake is just so satisfying. Plus the addition of walnuts and raisin dispersed throughout to give it that extra chew and bite… can it get any better? Oh wait- heck yeah it can! Glaze it with the perfect cream cheese frosting… perfection! This cake recipe was inspired by all the times in the past I tried to make carrot cake and it just ended up being too dry, too dense, or too flat. I was making pancakes one morning and added in some shredded carrots and it was delectable, so I thought why not try to make this into carrot cake? It worked! And it works every time. Perfectly cooked with height, moisture and the taste is ON POINT. I hope you give this one a try!
Here’s why you’ll love this Vegan Carrot Cake! It’s:
light and fluffy
soft and moist
perfectly spiced with the right amount of sweetness
layered with a smooth creamy cream cheese frosting
super easy to make
& makes for a delicious holiday dessert!
Tips and Tricks to making Vegan Carrot Cake
weigh out your ingredients as heavy ingredients will cause the ingredients to sink to the bottom, yielding a very flat cake
be sure not to older mix the batter, over mixing causes the gluten to toughen up and yield a very dense cake
use any pancake mix of your choice, make sure to check that it is vegan and gluten free is needed
if the pancake mix does not contain sugar in it, adjust and add 1-2 tbsp more sugar
let the cake cool before adding on the frosting
for the frosting, only add a tiny bit of liquid if needed!! if your frosting looks too viscous, add in more powdered sugar
If you recreate this Vegan Carrot Cake please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
2 c pancake mix
1/4 c coconut sugar
2 tsp cinnamon
1 tsp ginger
1 tsp nut meg
1/3 c walnuts, chopped (40g)
1/3 c raisins (40g)
2 carrots, grated (200g)
200ml soy milk
1/3 + 1 tbsp cream cheese (100g)
1-3 tsp creamer or milk
1/2 tsp vanilla
1/2 tsp lemon juice
3 c vegan powedered sugar (360g)
Preheat your oven to 180C (350F).
Into a large bowl, add in the pancake mix, coconut sugar, spices and mix
Add in the soy milk and mix lightly
Fold in the carrots, raisins and walnuts
Pour the batter into a 8x8 tin lined with baking paper and place into the oven for 50 minutes or until toothpick comes out clean.
For the Icing sugar, use a electric hand mixer and whip the cheese with the creamer, lemon juice and vanilla. Sift in the icing sugar little by little and whip the frosting until the frosting holds
SERVINGS: 9 slices
PREP TIME: 5 minutes
COOK TIME: 50 minutes