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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 – 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)
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.
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Hey, I don’t have vegan butter or enough coconut oil at home. Can I use margarine instead?☺️
Author
Hi Maya,
Yes, sure you can!
I‘ve already made this cake with margarine and it worked also well?
Have fun trying the recipe!
Much love,
Bianca ❤️
Bianca, this carrot cake looks so nutritious and the icing sounds amazing, and I love your decorations! Dee xx
Author
Hi Dee,
Thank you so much!
I‘m happy that you like it!
Much love,
Bianca ❤️❤️
Can you use coconut flour, almond flour or gluten free? I don’t use regular flour that often.
Author
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
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!
Author
Hi Susane,
I used all purpose flour ?
Have fun trying the recipe ❤️
Much love,
Bianca
Hi,
I am just wondering the color of your cake is it from the carrot or did you put any turmeric in it ?
Author
Hi Rajaa,
The color is just from the carrots and photo editing ?
Much love,
Bianca ❤️
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. 🙂
Author
Hi Jessica,
I‘m happy to read that you like the recipe?
I hope you had great easter holidays!
Much love,
Bianca ?
I love this cake ? including my boyfriend who isn’t a vegan. I used gluten free flour and it worked pretty well ?
Author
Hi Doina,
Thanks for your feedback!
So glad to read that you likes the recipe, even in the gluten-free version ?
Mich love,
Bianca ❤️
Is there a version of this recipe with cups instead of grams ?
Author
Hi Joanna,
No sorry. I have the measurements only in grams…
Much love,
Bianca
Hi Bianca;
Can I use pumpkin purée instead of vegan butter?
Author
Hi 😊
You can use margarine or coconut oil instead of vegan butter.
Lots of love,
Bianca ❤️
can i substitute anything else for the almonds? my daughter is allergic to nuts
Author
Hi Anna,
You can sub more regular flour or ground sunflower/ pumpkin seeds.
Lots of love,
Bianca ❤️
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 👍🏻
Author
Hi Sabrina,
So glad to hear that you liked the recipe!😊
I‘m sure your cake was also pretty ❤️
Thank you for your feedback!
Lots of love,
Bianca
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. 👍🏻
Author
Hi Sabrina,
So glad to hear that you liked the recipe!😊
Thank you for your feedback!
Lots of love,
Bianca ❤️
The best carrot cake ever!
Author
So happy that you liked it!❤️
Thank you 😊
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.
Author
Thank you so much! So glad that you liked this cake! 😊
Lots of love,
Bianca ❤️
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,
Katherine
Author
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 ❤️
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
Author
Hi Isabel,
This cake is moist, so it won’t rise so much. But I recommend to use all-purpose or spelt flour because it makes the cake more fluffy.
Lots of love,
Bianca <3
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.
Author
So glad that you like this cake! Thank you 🙂
Lots of love,
Bianca <3
Hi Bianca,
Would this recipe work well as muffins instead of a cake?
Many thanks,
Kylie
Author
Yes, sure 🙂
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
Author
So glad that you liked this recipe! Thank you for your feedback <3
Lots of love,
Bianca 🙂
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 🔝💚
Author
So glad to read that you liked this cake too! 🙂
Thank you so much!
Lots of love,
Bianca <3
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?
Author
Hi Carina, I have no idea what you did wrong but I never had this problem. Which kind of flour did you use? Maybe you should add more flour next time.
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 🤔🥕🥕🥕
Author
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.
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.
Author
Hi Ashley, I mean finely chopped almonds 🙂