Description
This Vegan Carrot Cake is a moist, flavorful treat made entirely from plant-based ingredients. It features freshly grated carrots, chopped walnuts, and a blend of warming spices, baked to perfection and layered with a smooth vegan Swiss meringue buttercream. Decorated with colorful carrot-themed designs and crunchy candied walnuts, this cake is perfect for celebrations or any occasion requiring a wholesome yet indulgent dessert.
Ingredients
Scale
Cake Batter
- 270 ml soy milk
- 1 tablespoon apple cider vinegar
- 120 ml olive oil
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- 300 g all-purpose flour (sifted)
- 120 g granulated sugar
- 120 g soft brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 225 g freshly grated carrots
- 100 g finely chopped walnuts
Alternate Larger Batch 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 freshly grated carrots
- 125 g finely chopped walnuts
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: 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 and lightly spray the sides with oil spray to prevent sticking.
- Make vegan buttermilk: In a medium bowl, combine the soy milk and apple cider vinegar. Stir well and let it sit for 10 minutes until it curdles slightly, creating a vegan buttermilk substitute.
- Mix the wet ingredients: To the vegan buttermilk, add the olive oil, vanilla extract, and orange zest. Whisk these ingredients together until fully combined.
- Mix the dry ingredients: In a large separate bowl, whisk together the sifted all-purpose flour, granulated sugar, soft brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and sea salt. Set aside.
- Make the batter: Pour the wet ingredients into the dry ingredient bowl. Whisk carefully and gently, taking care not to overmix. Using a rubber spatula, fold in the freshly grated carrots and chopped walnuts until just combined.
- Bake: Divide the batter evenly among the prepared cake pans. Bake 6-inch cakes for 30 to 40 minutes or 8-inch cakes for 35 to 45 minutes. To check doneness, insert a skewer into the center; it should come out clean. If batter remains, continue baking in 5 to 10-minute increments. After baking, let the cakes cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
- Frosting: Prepare a batch of vegan Swiss meringue buttercream following your preferred method. Place one cooled cake layer on a cake turntable, and use an offset spatula to spread a smooth layer of frosting on top. Freeze the frosted layer for 5 minutes to set, then repeat with the next layers. Finally, use the remaining frosting to coat the top and sides of the cake evenly. Smooth the frosting with a cake scraper for a professional finish.
- Candied Walnuts: In a pan over low heat, combine chopped walnuts, granulated sugar, and vegan butter. Cook gently, stirring constantly for 5 to 7 minutes until the sugar melts and coats the walnuts, releasing a fragrant aroma. Remove from heat and spread the walnuts on a parchment-lined surface to cool. Once cooled, roughly chop them for garnishing.
- Carrot decorations: Prepare two colored sugar mixes for piping decorations: For the orange mix, combine 60 g (½ cup) powdered sugar, freeze-dried raspberry powder (or strawberry/beetroot powder), ground turmeric, and carrot juice to create an orange hue. For the green mix, combine 30 g (¼ cup) powdered sugar with matcha powder, vanilla extract, and soy milk. Transfer each mix into separate piping bags and snip off the tips when ready to decorate.
- Decorate: Pipe carrot-shaped designs onto the sides of the cake using the prepared sugar mixes. Garnish the top and bottom edges of the cake with the chopped candied walnuts, gently pressing them into the frosting using an offset spatula to adhere them securely.
Notes
- Make sure not to overmix the batter to maintain a light and moist texture.
- The vegan buttermilk substitute is crucial for proper leavening and moisture.
- Allow cakes to cool completely before frosting to prevent melting.
- Use fan-forced or convection oven if possible for even baking.
- Adjust baking time depending on your oven and cake pan sizes.
- Walnut candied topping adds texture and flavor contrast to the creamy frosting.
- Colored sugar mixes double as flavorful decorative elements enhancing visual appeal.
- This cake is best prepared a day ahead to allow flavors to meld.
