Vegan Carrot Cake!
A deliciously spiced and sweet vegan 6" carrot cake, with a vegan buttercream frosting piped on top for decoration
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Servings: 10 Slices
Ingredients
Cake
- 75 ml sunflower oil
- 250 ml vegan milk
- 200 g light brown soft sugar
- 150 g carrots (grated weight)
- 100 g raisins/nuts (optional)
- 200 g self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp white wine vinegar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
Topping
- 150 g vegan butter
- 300 g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180ºc/160ºc fan and line 2x 6” cake tins with parchment paper
- Add the oil, milk, sugar and carrots to a bowl and stir together
- Add the raisins/nuts, flour, bicarb, vinegar, and spices and mix together
- Pour into the lined tins and then bake for 40-45 minutes until a skewer comes out clean
- Leave to cool fully
- Beat the butter on it’s own, and then add the icing sugar and vanilla
- Beat until smooth and then decorate your cake - I used a 2d closed star piping tip
- Sprinkle on sprinkles or some spice for decoration
Notes
- I use these 6" cake tins
- I used this 2d closed star piping tip for the decoration
- I used this large piping bag for the decoration
- This cake will last for 4-5+ days in the fridge or at room temperature on a cool day
- The raisins and nuts are optional and interchangeable
- The spices are also optional and can be swapped about as well for your taste