This delicious carrot cake is moist and fluffy with a creamy, vegan cream cheese frosting. It’s perfect for any occasion, from birthdays to family gatherings, also perfect for Easter!
Preparation: Preheat the oven to 176 °C (350 °F). Line a 6-inch or 7-inch cake tin with baking paper, or grease the cake tin with extra oil.
Make the flax egg: In a small bowl, add ground flaxseed and water. Mix them together and set it aside.
Mix the wet ingredients: In a medium bowl or measuring jar, add soy milk, apple cider vinegar, applesauce, oil, and vanilla. Mix all together.
Combine dry ingredients: In a big bowl, add oat flour, almond flour, coconut sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and salt. Use a fork to mix them together.
Combine all: Add the flax egg to the soy milk mixture and pour it into the dry ingredients. Use a fork to mix all together.
Add stir-ins: Add carrots, walnuts, and raisins to the cake batter. Change to use a silicone spatula to mix everything together evenly.
Prepare to bake: Pour the cake batter into the prepared cake tin. Spread the batter out evenly. Gently drop the cake tin against a few times to remove the air bubbles inside.
Bake: Place the cake tin on the lower third rack in the oven to bake for 25~28 minutes. Use a cake tester or a small knife to test by inserting it in the centre of the cake. There should be no wet batter attached if it's done.
Cool: Carefully transfer the cake tin onto a wire rack to cool down for at least 20 minutes. Then remove it from the cake tin. Transfer the cake on to a cake stand or a plate.
Add the frosting & topping: Pour about half of the frosting on top of the carrot cake and spread it out to cover the top. Apply more frosting on top if you want, or serve the rest icing on the side. Decorate the top by adding more chopped walnuts and ground cinnamon. Slice and enjoy!
Notes
*Vegan Cream Cheese Frosting: I love to use this Vegan Cream Cheese Frostingrecipe. But if you’re short on time, here is a simple one you can whip up in just a few minutes:
[Simple Vegan Cream Cheese Frosting] In a medium bowl, add 115 g vegan cream cheese, 1/4 tsp vanilla extract, and 1 Tbsp powdered sugar. Whisk them together until smooth and creamy. Cover and chill in the fridge until ready to use.
Storage: Store the carrot cake the cream cheese frosting in a container in the fridge. It can last for 3 – 5 days.