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Vegan Carrot Cake next to a box of Billington's Light Soft Brown Sugar, and Golden Icing Sugar
1Total Time
15Prep Time
45Bake Time

Vegan Carrot Cake

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  • Vegan
  • Vegetarian
  • Dairy Free Recipies
  • Egg-Free Recipies

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!).

1Total Time
15Prep Time
45Bake Time


  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

    • 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
    • 130g 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)


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

Nutritional Information

per 186g
  • 801cal Energy
  • 41g Fat
  • 6.8g of which Saturates
  • 102g Carbohydrates
  • 76g of which Sugars
  • 5.8g Protein
  • 0.82g Salt

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