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Vegan Carrot Cake

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Total Time
Prep Time
Bake Time
Serves 12
Serves 12

About the Vegan Carrot Cake

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!).

13 ingredients12 steps
  • Vegan Recipes
  • Vegetarian
  • Dairy Free Recipes
  • Egg-Free Recipes


  1. Step 1

    Preheat the oven to 170 degrees C/150 degrees C fan

  2. Step 2

    Grease and line two 8 inch round cake tins

  3. Step 3

    Measure the flour, baking powder and spices into a large bowl and set aside

  4. Step 4

    Place the sugar, vanilla extract and oil into a separate bowl and whisk together until smooth and silky

  5. Step 5

    Add the almond milk and whisk again

  6. Step 6

    Add the dry ingredients to the wet and very gently whisk until full incorporated

  7. Step 7

    Fold the grated carrots and walnuts into the cake batter

  8. 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

  9. Step 9

    Remove from the oven and allow to cool fully on a wire rack

  10. 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

  11. Step 11

    Using an o!set spatula, gently frost the top of the first cake layer, then repeat with the second layer

  12. Step 12

    Sprinkle over chopped walnuts and serve


  • 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) 


  • Two 8 inch cake tins
  • Parchment paper
  • Stand mixer
  • Spatula

Nutritional information per 186g serving

  • Energy 801cal
  • Fat 41g
  • of which Saturates 6.8g
  • Carbohydrates 102g
  • of which Sugars 76g
  • Protein 5.8g
  • Salt 0.82g

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