This Vegan Carrot cake recipe makes a fruity cake with a frosting and a super moist texture. Moist, rich Vegan with wholesome flavour and amazing colour.
Carrot cake is pretty delicious! It gives you the feeling that you’re eating something healthy. After all, it has veggies on it!
Besides that its Vegan! What more can you ask?
You can have it a breakfast with a cup of tea or as an afternoon snack. Its no so sweet, thus you will not feel guilt while eating it!
For those are Gluten intolerant, I am planning to make a gluten-free one pretty soon, So stay tuned!
Why this recipe works?
- The use of both fresh carrots and bananas as well gives the cake a deep flavor.
- Using frosting on the top gives this moisture that carrot cake is known for.
- Using aromatic spices gives this extra taste kick.
The Frosting
For the Frosting, I just made a quick one. I just mixed granulated sugar with lemon and vanilla. That’s it. So super simple!
The Bananas
Don’t miss bananas on this cake. First of all, they replace eggs and secondly make the cake more moist, rich, and with so much flavor.
Just mash the bananas just before you use them to avoid the darkness around them. Otherwise, just add a little bit of lemon juice to avoid that.
Vegan Carrot Cake Q&A
Can I freeze it?
Of course. Just wrap it carefully (to avoid bubbles) with plastic film and place it in the freezer. Once you wanna use it leave it out of freeze it until it is completely warm. You can it like that or cut small slices and heat them on a pan. Equally delicious!
Can I turn this cake to Cupcakes?
Yes. This cake makes around 10 cupcakes. Depending on how much you will fill the cupcake liners.
So, just to sum up. You will love this cake because of its:
Oil-Free
Healthy
Delicious
Moist
Easy to make.
Step by Step Instructions
Preheat the oven to 350°F (180°C)
Grind the carrots and mash the bananas. Gather all your ingredients (Photo 1)
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl (Dry mix) (Photo 2)
Mix the wet ingredients in another bowl (milk, agave syrup, oil, mashed bananas, carrots) (Wet mix) (Photo 3)
Add the wet ingredients to the dry mix (Photo 4)
Mix Well (Photo 5) If your batter is still too dry to mix, just add a little bit more warm almond milk.
Grease a medium rectangular pan and cover it with vegan butter (Photo 6)
Place into the oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean (Photo 7)
Allow the cake to completely cool in a cooling rack (Photo 8)
Add the frosting on the top and sprinkle a few pieces of carrot if you like.
Tips:
- You can substitute the banana with apple sauce.
- Keep it outside the fridge for 3 days or in the fridge for 5 days.
- Let it cool completely before adding the frosting.
- Do not open the oven during baking the first 20 minutes.
More Cake Recipes!
So do you like this gorgeous Vegan Carrot Cake? Let me know in the comments and please rate the recipe too, thanks!
📖 Recipe
Vegan Carrot cake recipe
Ingredients
- 2 cups white flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- ¾ tablespoon salt
- 2 tablespoon vanilla
- 3 bananas mashed
- ½ cup carrots shreded
- 2/4 cup maple syrup
- ¼ cup almond milk
Instructions
- Grind the carrots and mash the bananas. Gather all your ingredients.
- Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl (Dry mix)
- Mix the wet ingredients in another bowl (milk, agave syrup, oil, mashed bananas, carrots)
- Add the wet ingredients to the dry mix.
Notes
- You can substitute the banana with apple sauce.
- Keep it outside the fridge for 3 days or in the fridge for 5 days.
- Let it cool completely before adding the frosting.
- Do not open the oven during baking the first 20 minutes.
Nutrition
Are you planning to make this Vegan Carrot cake? I LOVE to see your creations. Please take a photo and tag @MANINIOPK on Instagram with the hashtag #MANINIOPK.
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