Vegan carrot cake recipe

During the weekend i was asked if i could make a cake to bring with us to lunch with some other family members, and of course i said yes. I don’t make alot of cakes when i am living on my own so whenever i get the chance i jump on it! Not only is it delicious to eat cake, it is also fun to make it and to experiment with vegan cakes!


So not only did i make a snickers cake (try it!! It is beyond amazing!) i also made a carrot cake.

The cake didn’t turn out fluffy as i had expected, however that was because i used the wrong cream (cooking cream instead of soya/whipped cream). Also i think you can use aquafaba instead of cream but then you might want to add more oil to make the cake moist. What the whipped cream or aquafaba does is sort of “Hold” air and makes the cake more fluffy.

Even if the base didn’t turn out fluffy as expected it turned out super delicious and am definitely going to make it again. Also you can swap the sugar for sweetener (that is what i did) and i am sure you could try using oatflour to make it sugar free and gluten free. (I have been getting questions from people asking why i use sugar and flour in my baked goods and still call myself “healthy” as flour and sugar aren’t healthy…..? This is for a whole seperate post, hahaha… but white flour and sugar can still be part of a healthy and balanced diet. As long as cake isn’t the only thing i am eating then it is fine every now and then. Sometimes i use sweetener(stevia) and oatflour other times i use sugar and white flour. All about balance!)

No one wants long captions before a recipe – so i am sorry and let’s get right into the recipe!



75ml soya cream
200ml sugar/sweetener
50ml neutral oil or coconut oil
300ml grated carrots
200ml flour
½ tsp salt
1 tsp baking powder
1 tsp vanilla sugar
0,5- 1 tsp kanel
1/2 tsp ginger powder
1/2tsp cardamum powder


50g vegan cream cheese (plain)
30 g vegan margarine
200ml icing sugar
½ tsp vanilla sugar

How to:

1. Heat the oven to 175 degrees celsius

2.  Whisk together the cream and the sugar.  In another bowl combine the dry ingredients. Then add the dry ingredients to the wet ingredients and mix until combined. Lastly add the grated carrots.

3. Add the mix to a cake form or muffin form (if you want to make carrot cake muffins).

4. Bake in the oven for 40 minutes.

5. When the cake is baking begin making the frosting by mixing together – either by hand or with a whisk – the frosting ingredients. When the cake is done and has cooled top with the frosting.


4 Comments Add yours

  1. Rachel says:

    Ugh love! Would never have the guts to try making this on my own, but will happily eat yours 🙂


  2. caroljoanne1969 says:

    I love carrot cake – its definitely my favourite 🙂 Will have to try this recipe – some I`ve seen use cream cheese for the topping but this looks nice.
    Your family must really love it when you come to stay because of all the great food you make!


  3. Looks amazing and I love that it’s vegan – yum!


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