This easy to bake vegan carrot cake with vanilla buttercream is perfect for spring, Easter and Mother’s Day. Bursting with all the spices, nuts and sweetness you'd expect from a moist carrot cake, thanks to it's olive oil sponge and generous sprinklings of ginger and cinnamon.
Adding Billington's Light Brown Soft Sugar gives this plant-based carrot cake caramelly depth and a warmth of flavour in each bite.
Store in an airtight container, at room temperature. Consume within 3 days (we're pretty sure it will be gone without a blink, so good luck getting to day 3!).
Preheat the oven to 170 degrees C/150 degrees C fan
Step 2:
Grease and line two 8 inch round cake tins
Step 3:
Measure the flour, baking powder and spices into a large bowl and set aside
Step 4:
Place the sugar, vanilla extract and oil into a separate bowl and whisk together until smooth and silky
Step 5:
Add the almond milk and whisk again
Step 6:
Add the dry ingredients to the wet and very gently whisk until full incorporated
Step 7:
Fold the grated carrots and walnuts into the cake batter
Step 8:
Pour the batter into the prepared cake tins and bake in the preheated over for 40-45 minutes or until an inserted skewer comes out clean
Step 9:
Remove from the oven and allow to cool fully on a wire rack
Step 10:
Begin making the buttercream by beating together the vegan butter, icing sugar and almond milk until the buttercream becomes silky and a spreadable texture
Step 11:
Using an o!set spatula, gently frost the top of the first cake layer, then repeat with the second layer
Step 12:
Sprinkle over chopped walnuts and serve
Ingredients
MetricImperial
For the cake
400gAllinson's plain flour
4 tspBaking Powder
400gBillington's Light Brown Soft Sugar
1 tspNielsen-Massey Vanilla Extract
300gAlmond milk
250mlOlive oil
300gGrated carrots
2 tspGround cinnamon
2 tspGround ginger
130gWalnuts, roughly chopped (plus a few extra for
decoration)
For the buttercream
250gVegan block butter, room temperature
500gBillington's Unrefined Golden Icing Sugar
6 tbspAlmond milk (to loosen)
Utensils
Two 8 inch cake tins
Parchment paper
Stand mixer
Spatula
Nutritional Information
per 186g
801calEnergy
41gFat
6.8gof which Saturates
102gCarbohydrates
76gof which Sugars
5.8gProtein
0.82gSalt
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
MetricImperial
For the cake
400gAllinson's plain flour
4 tspBaking Powder
400gBillington's Light Brown Soft Sugar
1 tspNielsen-Massey Vanilla Extract
300gAlmond milk
250mlOlive oil
300gGrated carrots
2 tspGround cinnamon
2 tspGround ginger
130gWalnuts, roughly chopped (plus a few extra for
decoration)
