Bianca Zapatka

Carrot Cake (vegan, easy recipe)

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carrot cake (vegan, easy recipe)

It will be Easter soon! So, I think a simple vegan carrot cake made with carrots and almonds, and topped with a layer of creamy vegan ‘cream cheese’ frosting, chopped pistachios and sweet marzipan carrots as decoration, is just perfect! This cake is easy and quick to make, healthy, moist and incredibly delicious!

carrot cake (vegan, easy recipe)

CARROT CAKE – MOIST, HEALTHY AND FLAVORFUL

I don’t know about you, but whenever I think of typical Easter treats, then next to Easter eggs and chocolate bunnies, I immediately come across a carrot cake. For a long time I wanted to share this recipe with you because I‘ve already baked it very often. But when is it better to do it than for Easter? In addition, I think that carrots give the cake not only a great flavor, but also a certain moisture that lasts for days. Therefore, the cake even tastes better on the second day than on the first day, because it becomes more intense in flavor and gets even juicier. Well packaged and stored in the fridge, it lasts for about 3 to 4 days and still tastes great.

QUICK AND EASY TO MAKE

Incidentally, I think that such a carrot cake is really super fast prepared and baked. After all, you just have to grate the carrots and stir together with the other few ingredients. Then everything goes into the oven, which does the rest. Afterwards you can garnish or decorate the cake as desired. Of course, if you don’t feel like that, you can just eat the cake without any toppings! Although, I honestly think that you should at least spread the creamy frosting on top, because it tastes so good! Optionally, you can decorate the cake with a simple lemon icing glaze or a marzipan glaze. Just be creative!

CAKE OR MUFFINS ?! VEGAN OR WITH EGGS ?!

I have baked this cake already in the vegan version, as well as in a loaf pan, on a baking sheet and also as muffins. Everything is possible. Probably, you have to adjust the baking time then. Muffins, for example, only need about 25 minutes and then they‘re ready. It’s best to do a chopstick test in between. When only a little bit of the dough sticks to the stick, the cake (or muffins) is done.

DELICIOUS AND HEALTHY – NOT ONLY ON EASTER

In my opinion this recipe isn’t only ideal for the upcoming Easter days, but also all year round. I mean, what could be better than a delicious cake which even contains vegetables or vitamins? So I think this cake is a great vegetable hiding place and I’m sure, in this way you can even turn every vegetable hater to a vegetable lover! If you like sweet and healthy recipes, you could also check out the recipe for my best vegan banana bread.

Quick, easy, delicious AND even healthy! I think it couldn’t be better. Are you convinced? Well, then grab the ingredients and lets go. The recipe comes right now!

Carrot Cake (vegan, easy recipe)

A simple & delicious recipe for a super moist carrot cake. This cake also works great in the vegan version and is not only perfect on Easter! Whether as a cake or as muffins, this recipe is easy & quick to make and very versatile.
4.85 from 13 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 pieces
Author: Bianca Zapatka

Ingredients

For the dough:

  • 125 g (vegan) butter room temperature (or coconut oil)
  • 100 g sugar or maple syrup
  • 1 pinch of salt
  • 1 pinch of ground vanilla
  • 2 (flax) eggs
  • 250 g of carrots
  • ½ tsp cinnamon
  • 100 g of almonds ground
  • 125 g of flour
  • 1 tsp apple cider vinegar
  • 1,5 tsp of baking powder
  • 1/2 tsp of baking soda

For the cream:

  • 200 g (vegan) cream cheese f. ex. 'Tofutti'
  • 80 g of icing sugar
  • 1 splash of lemon juice
  • 1 dash of ground vanilla

For the decoration:

  • Marzipan carrots
  • Pistachios chopped

Instructions

  • Grease a 20 cm round baking form with butter or oil.
  • Preheat the oven to 180°C top and bottom heat.
  • For the dough, peel the carrots and finely grate them.
  • Beat the soft butter with sugar, salt and vanilla until creamy in a mixing bowl.
  • Then stir in the (flax) eggs.
  • Add the grated carrots and stir briefly.
  • Then sieve in flour, cinnamon and baking powder.
  • Also add the almonds, vinegar and baking soda and stir everything briefly until well combined.
  • Pour the dough into the greased baking form, smooth it out a little and bake on a medium rack for 35 - 40 minutes. (Please don‘t forget to test with a chopstick!)
  • Afterwards, remove the cake from the oven and let it cool on a cooling rack for 10 min. Then remove the cake from the baking form and let it cool down.
  • Once the cake has cooled completely, whisk all the ingredients for the cream cheese cream with a hand mixer and smooth the cream with a spatula or spoon on the cake.
  • Finally, decorate with the marzipan carrots and the pistachios as desired.
  • Store the cake in the fridge until serving. (The carrot cake stays nice and moist for about 3 to 4 days.)
  • Enjoy!

Notes

  • For 2 flax eggs you need 2 tbsp ground flax seeds + 6 tbsp water, soaked.
  • You could also top the cake with whipped coconut cream instead of cream cheese.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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carrot cake (vegan, easy recipe)
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Reader Interactions

Comments

  3. Avatarjimmy

    I loved this recipe by look and would love to have on my dinning table. Does this make us fat?
    I do not want get fat and have massage therapies.5 stars

    Reply

  5. AvatarMelanie

    I made this cake for my mums birthday party, together with the lemon poppy seed cake.
    My mum isnt a good baker and she told me she wasnt gonna have any cakes for her birthday party, so I knew exactly where to go – because, Bianca, your cakes always look sooooo amazing.

    The carrot cake was really easy and fast to make (even though I used a bit more flour than I should have)
    I was done with the batter in about 10 minutes!
    The cake was an absolute hit – my mums friends (and me! carrot cake is my favourite) loved it. One even asked me if I could possibly make one for her too. lol. ( and that after she ate the left over frosting right out of my mixing bowl)

    The recipe is great and very easy to follow (even for a rookie like me)
    Tastyness 11/10.5 stars

    Reply

  7. AvatarEmilia

    Just made this cake this weekend for the first time and it turned out to be fantastic. The almonds is the perfect addition I have never thought of earlier. The recipe is super easy, I used chia seed-eggs instead of flax-eggs, but because of texture of the cake it worked fine. Thank you Bianca 🙂5 stars

    Reply

  8. AvatarAshley

    Hi I’m sorry to bother you but I had a question! For your carrot cake it says ground almonds does that mean almond flour? Or does it mean like finely chopped almonds? I’m sorry for the dumb question.

    Reply

  9. AvatarLisa

    Der Kuchen schmeckt sehr sehr lecker! Habe ihn vegan und mit Dinkelmehl gemacht, er ist aber sehr flach und nicht gut aufgegangen… sieht eher aus wie eine Tarte. Der Geschmack ist trotzdem super, aber ich weiß nicht, woran das liegt ????5 stars

    Reply

    • Bianca ZapatkaBianca Zapatka

      Hallo Lisa,
      war deine Springform vielleicht zu groß? Ansonsten könnte es auch daran liegen, dass du den Teig vielleicht zu lange gerührt hast? Oder das Backpulver war vielleicht alt? Daran könnte es auch liegen.

      Reply

  10. AvatarCarina

    Hi Bianca,

    I found my cake came out very dense and wet, do you know what might have caused this? We’re the carrots supported to be strained?

    Reply

  11. AvatarHappilyplanteating

    The best carrot cake no kidding ?
    Definitely gonna make it again, it’s so soft and fluffy and just yumm. Everyone go make it now cause it’s seriously bomb ❤️❤️
    Loved it to last bite, thank you for sharing the recipe Bianca ??

    Reply

  12. AvatarKylie Skelton

    Hi Bianca,

    Please ignore my previous question, if I had read the above information thoroughly instead of skimming, I would have seen that you can make muffins with this recipe! ?

    I have to tell you that I made the muffins this morning. I usually only eat carrot cake for the icing (!), however I tried one before I iced it, and it is the most delicious carrot cake I have ever had! The only substitute I made was I used eggs instead of flaxseed, as it is difficult to find where I am in Australia.

    Many thanks for sharing this recipe, it will become a staple for me!

    Best,

    Kylie

    Reply

  14. AvatarSarah

    Just to want to say that I made this cake twice and both times it has come out beautifully. Thank you for the great recipe! I just reduced the sugar by 20g and it still worked well.

    Reply

  15. AvatarIsabel

    Hi Bianca:
    I made the cake yesterday for my birthday. The taste was amazing but the dough didn’t rise. Antes idea What was wrong? I used rice and oat flour
    Thank you so much
    Isabel

    Reply

  16. AvatarKatherine

    Hi Bianca,
    Thank you for this lovely recipe, it made the carrot cake this week. Tasted delicious! But the cake was a little too wet / not fluffy. Do you know what went wrong, possibly?
    Love,
    Katherine4 stars

    Reply

    • Bianca ZapatkaBianca Zapatka

      Hi Katherine,
      This cake should be moist but not wet.
      Maybe the temperature of your oven was too low or the baking time was too short. Usually, the heat of a oven is a bit different.
      I recommend to bake it a bit longer next time or use a bigger tin.
      Lots of love,
      Bianca ❤️

      Reply

  17. AvatarKatie

    Hi ,Bianca,
    I am your big fan because I love cooking and especially baking. I was making this amazing carrot cake yesterday evening. Today I woke up and could not wait to taste the cake. It is so delicious, soft and the smell?! AMAZING.
    Thank you so much for this recipe and I am looking forward for another one.
    Bye, Katie.5 stars

    Reply

  19. AvatarSabrina

    I tried the recipe last week-end! The cake didn’t quit look as good as Bianca’s but to tasted sooo good. ? I made it with whipped coconut cream and will definitely make it again. ??5 stars

    Reply

  20. AvatarSabrina

    I tried the recipe last week-end! My cake didn’t quit look as nice as Bianca’s but it tasted sooooo good! ? I made the carrot cake with coconut whipped cream. I will definitely make it again ??

    Reply

  24. AvatarDoina

    I love this cake ? including my boyfriend who isn’t a vegan. I used gluten free flour and it worked pretty well ?5 stars

    Reply

  25. AvatarJessica

    I made this cake for the Easter Holidays and everyone loved it!
    I didn’t do the vegan version. And I used brown sugar instead of white sugar what probably doesn’t really make a difference.

    Thanks for sharing all those great recipes with the community. 🙂5 stars

    Reply

  26. AvatarRajaa Oraha

    Hi,
    I am just wondering the color of your cake is it from the carrot or did you put any turmeric in it ?5 stars

    Reply

  27. AvatarSusane Alameddine

    Hi Bianca,

    This looks delicious! I’m currently baking it now and doesn’t specify if it is plain all purpose flour or self raising flour? Please help!

    Reply

    • Bianca ZapatkaBianca Zapatka

      Hi Mandy,
      I used all purpose flour because the consistency is more fluffy then. I think you can also use gluten-free or almond flour but these flours usually absorb more liquid, so that you should probably add a bit of plantbased milk.
      Much love,
      Bianca

      Reply

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