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–+ servings
Vegan Carrot Cake tort de morcovi

Vegan Carrot Cake with Frosting

This classic carrot cake gets a 100% vegan makeover! Moist, warmly spiced and topped with a fluffy vegan cream cheese frosting, it's completely dairy- and egg-free yet every bit as indulgent as the original.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Choose Serving Size 8

Ingredients 

  • 1 cup carrots grated
  • ⅓ cup olive oil
  • 3 Tbsp brown sugar light
  • 1 tsp vanilla essence
  • ½ cup almond milk
  • 1 ½ cup flour use GF if needed
  • ½ cup hazelnuts chopped
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon ground
  • ½ tsp nutmeg ground
  • ½ tsp ginger ground
  • ½ tsp salt
  • 4 Medjool dates

For the vegan frosting:

  • 1 cup vegan cream cheese
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • 2/4 cup icing sugar

Instructions

  • Preheat the oven to 180°C. Grease and line a baking pan.
  • Peel and grate the carrots and set aside.
  • In a large bowl, whisk the oil, sugar, and vanilla for a few minutes until the sugar starts to dissolve. Then stir in the milk.
  • Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and gently combine.
  • Stir in the hazelnuts, dates and grated carrot.
  • Transfer the batter into the baking pan and bake for about 25 minutes, or until lightly golden on the edges.
  • Allow to cool for about 10 minutes, then turn out onto a wire rack and let cool completely.
  • Meanwhile, prepare the frosting:
  • Combine all the frosting ingredients in a bowl and beat with a hand mixer on low. Mix until well incorporated and fluffy. Do not overmix!
  • Spread the frosting over the cooled cake and sprinkle with grated carrots and finely chopped hazelnuts.

Notes

Cool the cake completely before frosting so the vegan cream cheese doesn't melt and slide off. Store leftovers covered in the fridge for up to 4 days.