Vegan Carrot Cake

The most FLUFFY, MOIST and TASTY carrot cake I’ve ever tried. I could not believe it after being scared of attempting a vegan carrot cake for so long, but this one is a 10/10 easy!

Ingredients

2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 tsp ginger
1 cup caster sugar
1 cup soft brown sugar
1/2 cup plant milk
3/4 cup vegetable oil
1 tsp vanilla
1 tbsp apple cider vinegar
1 cup apple sauce
3 cups grated carrot
1 cup walnuts, chopped
1/2 cup sultanas

Icing
1/2 cup vegan cream cheese, room temperature
1/4 cup vegan butter, room temperature
1 tsp vanilla

Method

Preheat oven to 180 degrees Celsius and grease or line a cake tin.

Sift dry ingredients together in a large bowl. In a separate bowl mix wet ingredients and in another bowl add carrot, walnuts and sultanas.

Add wet ingredients to dry ingredients and fold until just combined. Then fold through the carrot, walnuts and sultanas until just distributed.

Pour mixture into the cake tin and bake for 40-45 minutes until knife comes out clean.

Leave cake to cool completely then make the icing.

For the icing, mix together butter, cream cheese and vanilla using an electric beater. Then add icing sugar and mix until creamy. Decorate cake with icing and some extra walnuts if you like then enjoy!