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
Method
Step 1
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 serving
Energy 801cal
Fat 41g
of which Saturates 6.8g
Carbohydrates 102g
of which Sugars 76g
Protein 5.8g
Salt 0.82g
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
