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!).
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
For the cake
- 400g Allinson's plain flour
- 4 tsp Baking Powder
- 400g Billington's Light Brown Soft Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Almond milk
- 250ml Olive oil
- 300g Grated carrots
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 100g Walnuts, roughly chopped (plus a few extra for decoration)
For the buttercream
- 250g Vegan block butter, room temperature
- 500g Billington's Unrefined Golden Icing Sugar
- 6 tbsp Almond milk (to loosen)
Utensils
- Two 8 inch cake tins
- Parchment paper
- Stand mixer
- Spatula
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the cake
- 400g Allinson's plain flour
- 4 tsp Baking Powder
- 400g Billington's Light Brown Soft Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Almond milk
- 250ml Olive oil
- 300g Grated carrots
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 100g Walnuts, roughly chopped (plus a few extra for decoration)
For the buttercream
- 250g Vegan block butter, room temperature
- 500g Billington's Unrefined Golden Icing Sugar
- 6 tbsp Almond milk (to loosen)
Utensils
- Two 8 inch cake tins
- Parchment paper
- Stand mixer
- Spatula