Description
This delicious Vegan Carrot Cake is moist, flavorful, and packed with warm spices. Made without dairy or eggs, it’s perfect for vegans and anyone looking for a plant-based dessert. The cake layers are made with grated carrots and chopped walnuts, and it’s layered and frosted with a creamy vegan Swiss meringue buttercream. The cake is finished with homemade candied walnuts and beautiful carrot-themed decorations made with natural powders and colorful frostings for a stunning presentation.
Ingredients
Scale
Cake Batter
- 340 ml soy milk
- 4 teaspoons apple cider vinegar
- 150 ml olive oil
- 4 teaspoons vanilla extract
- 4 teaspoons orange zest
- 400 g all-purpose flour (sifted)
- 150 g granulated sugar
- 150 g soft brown sugar
- 4 teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ¾ teaspoon ground ginger
- ½ teaspoon sea salt
- 280 g carrots (freshly grated)
- 125 g walnuts (finely chopped)
Vegan Swiss Meringue Buttercream
- 90 g powdered sugar
- ½ teaspoon freeze-dried raspberry powder (or strawberry powder or beetroot powder)
- ½ teaspoon ground turmeric
- 1 tablespoon carrot juice
- ½ teaspoon matcha powder
- ¼ teaspoon vanilla extract
- 1 teaspoon soy milk
Candied Walnuts
- 100 g chopped walnuts
- 2 tablespoons granulated sugar
- 1 tablespoon vegan butter
Instructions
- Prepare the Oven and Pans: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of three 6-inch cake tins or two 8-inch cake tins with parchment paper circles, then spray the sides with oil spray to prevent sticking.
- Make Vegan Buttermilk: In a medium bowl, combine the soy milk with apple cider vinegar. Stir and let sit for 10 minutes to curdle, creating vegan buttermilk.
- Mix Wet Ingredients: Add olive oil, vanilla extract, and orange zest to the vegan buttermilk and whisk thoroughly until combined.
- Mix Dry Ingredients: In a large separate bowl, whisk together the sifted flour, granulated sugar, soft brown sugar, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and sea salt. Set aside.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined—avoid overmixing to keep the cake tender. Fold in the freshly grated carrots and finely chopped walnuts with a rubber spatula until evenly distributed.
- Bake the Cakes: Divide the batter evenly into the prepared cake tins. Bake 6-inch cakes for 30-40 minutes or 8-inch cakes for 35-45 minutes. Check doneness by inserting a skewer—it should come out clean. If not, bake an additional 5-10 minutes as needed. Let the cakes cool in their tins for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare the Frosting: Make a batch of vegan Swiss meringue buttercream. Place one cake layer on a cake turntable and ice the top with a smooth layer of frosting using an offset spatula. Freeze the layer for 5 minutes to set, then repeat with subsequent layers. Use the remaining frosting to cover the sides and top of the assembled cake, smoothing it with a cake scraper.
- Make Candied Walnuts: In a pan over medium heat, combine chopped walnuts, granulated sugar, and vegan butter. Cook gently for 5-7 minutes while tossing constantly until the sugar melts and coats the walnuts and they become fragrant. Transfer them to parchment to cool, then roughly chop once hardened.
- Prepare Carrot Decorations: Mix powdered sugar with raspberry powder, turmeric, and carrot juice to make an orange-colored icing. Separately, mix powdered sugar with matcha powder, vanilla extract, and soy milk for a green-colored icing. Transfer each to piping bags, snip the tips, and set aside for decorating.
- Decorate the Cake: Use the prepared piping bags to pipe carrot designs onto the sides of the frosted cake. Garnish the top and bottom edges with chopped candied walnuts, pressing them gently into the frosting with an offset spatula for a decorative finish.
Notes
- Use freshly grated carrots for best texture and moisture in the cake.
- Be careful not to overmix the batter to avoid a dense cake.
- The vegan Swiss meringue buttercream can be prepared ahead and stored in the refrigerator; bring to room temperature before using.
- Candied walnuts add a crunchy texture and extra sweetness—store any leftovers in an airtight container.
- Adjust baking time depending on your oven and cake pan size.
- Freeze frosting layers briefly to help achieve a smooth finish on the cake.
