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)
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
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!
Video
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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Absolute Empfehlung! Schön saftig! Nächstes mal nehme ich noch ein bisschen weniger Zucker ansonsten echt top! Auch perfekt mit Nüssen oben drauf !:)
Es freut mich sehr, dass du so begeistert bist von diesem Rezept! 😊
Vielen Dank für das tolle Feedback!
Alles Liebe,
Bianca ❤️
Thank you for recipe. I did it and It was delicious. I want to make it again . Really , it was very tasty.
Thank you for recipe again
Thank you so much! ❤️
Thank youFor recipe. I did it and It was delicious. I want to make it again . Really , it was very tasty.
Thank you for recipe
❤️❤️
Tried this last week and it was amazing. Thanks for this delicious treat! Can’t wait to try more of your recipes 🙂
Thank you so much for your feedback! ❤️
I made it for the mother day
All family enjoined it 🥰❤️ Very testy, healthy and easy to make!
Thank you so much! 😊❤️
Another great recipe – the dough tastes great even unbaked 😊. Definitely worth trying, even twice or three times in a row 👌🏻
Thank you so much! 😊
Habe den Kuchen heute zum dritten Mal gemacht – total einfach und jedes Mal superlecker. 😍
Das freut mich sehr! Ich danke dir 🙂
Mittlerweile habe ich diesen Kuchen zum 3. Mal (!) gebacken in 2 Monaten, weil ich das Rezept so einfach und genial finde. Meine ganze Familie liebt den Kuchen (keiner von ihnen lebt vegan und ich finde das immer eine gute Möglichkeit, ihnen nahe zu bringen, wie lecker alles sein kann)! Werde mich weiterhin durch deine Rezepte testen und ich liebe deinen Blog hier sehr, um einfach immer mehr kennenzulernen als Neu-Veganer. (: ganz liebe Grüße!
Das freut mich wirklich sehr zu lesen! Vielen lieben Dank! 🙂
Love this recipe 💞💞 it’s really easy and extremely tasty
So glad you love this recipe! Thank you so much for your feedback! <3
Der Kuchen ist super lecker geworden! Habe die gleiche Menge für meine Kastenform benutzt und das hat auch prima geklappt 🙂
Danke für das Rezept! 🥰
LG!
Liebe Franzi, es freut mich riesig, dass du so begeistert bist vom Rezept! 🙂 Ich danke dir für das tolle Feedback und hoffe du hattest schöne Ostertage! 🙂
I baked the carrot cake and it was a real success around the table for easter. I’ve swapped the flour for gluten free flower but was happy to see the cake not being flat (like usually what happens with GF recipes). I had to improvise for the cream layer by replacing with a mix of frozen coconut cream and vegan butter added to the lemon,sugar and vanilla, instead of the vegan cream cheese (any chance of getting a recipe for vegan cream cheese ? 🙏😬). Thank you for this amazing and easy cake 😊
Hi Marie, so glad your vegan carrot cake was as delicious in the gluten-free version! Thank you so much for your amazing feedback! I’ll try my best to create a vegan cream cheese recipe for you! 😀
Dear Bianca!
Thank you for this easy and very-very tasty recipe!!! I have made muffins, because I did not want to wait so long, while the cake might be cooking. 🙂 I have eaten three muffins at once, they are soooo juicy and soft, maybe because of coconut oil and carrot, and they were fantastic!!! I have used the Egg Replacer by Bob’s Red Mill from USA. I want to try your flax variant, I suppose, it is cheaper and easier!
Thank you!!! Wish you all the Best!
Hi Angelika, so glad you love this simple recipe! Thank you so much! 🙂
Hello Bianca! Amazing recipe, I really love carrot cake and I love baking vegan cakes for my boyfriend! I just had a hard time grounding the seeds, I know I could use apple puree instead, but how much of it? Thanks
Hi Chiara, I haven’t tried this yet with apple sauce but you can substitute one ripe mashed banana! 🙂
Very simple and tasty recipe. Together with the family we made decorations, fun and delicious pastime.
Thank you so much! So glad you love it, too!
Mein neues Lieblingsrezept 🙂
Echt der Hammer!
Das freut mich riesig! Dankeschön 🙂
This carrot cake recipe is amazing! I tried the non-vegan version this time but I will soon try the vegan version! And I replaced the sugar with maple syrup and agave syrup.
Tastylicious!
Forgot to rate the recipe 😅
It’s fantastic!
Thank you, lovely! 😀 ❤️
So glad you love this simple carrot cake! Thank you so much for your feedback! 🙂
Ich habe schon viele Möhrenkuchen probiert, aber dieses ist mit Abstand das beste Rezept 😍😍. Und vegan… ein Traum
Das freut mich sehr zu hören, liebe Maike! Vielen Dank für das tolle Feedback! 🙂
This is one of the beeest cakes I have ever eaten. Bianca, thank you for creating my almost favorite recipe which I‘m gonna make a looot of times. 🙌
The cake is juicy, soft, and with the topping it is just perfect. Everyone needs to try this carrot cake for I know nobody will regret it.
I made it with maple syrup and a spoonful more carrots. No need for decorative pistachios or marzipan carrots, it‘s great without them anyways 🙂
I really loved the cake and it didn‘t even survive 24hrs. 😁
Thank you, Bianca!
Hi Sophie, so glad you enjoyed this carrot cake! You’re really soooo sweet! Thank you so much for your amazing feedback! 🙂 Lots of love, Bianca <3
Made this cake last night and what a find! Made it with coconut oil as I didn’t have butter at this time and used erythritol as the icing sugar (put it through our spice grinder) in the icing. Delicious without spiking our blood sugar! Will definitely share it and make it during the holidays! Thank you for sharing Bianca
Hi Sabrina, Thank you so much for your feedback and for sharing your version! So glad you enjoyed this vegan carrot cake! Lots of love, Bianca <3
i baked this cake….it is wonderful…i loved how the whole house smelled cinnamon-ish…..the cake was fluffy, the cream has awesome texture….it is super easy to follow the instructions….and also the amount of carrot it contains really suprised me….i made a double dough and it turned out really good, and im saying that bc most of the times double recipes dont work well……opverall it was a success….everyone loved it!!!!!!
L.
Awwww… Thank you so much! So glad that you liked this carrot cake so much! 🙂
My cake sadly didn’t rise, but I’m not surprised, baking is definitely not my strength 😂
However the cake was delicious nonetheless and I will definitely be making it again!
I’m sure you’ll be a baking queen soon when you bake more often 😀 Did you add the correct amount of baking powder etc.? But I’m happy to hear that it was still delicious! 🙂
the cake is very tasty…love the fact that i had the choice to replace sugar with maple syrup, i put agave….i made a double dough and it was very nice…i am saying that bc sometimes when you make something double it doesnt come out the same…..also the recipe is a piece of cake…my kiddos loved it and it is a way to make them eat agave and carrots….both healthy and nutricious…you should definitely try it out…… <3
Thank you so much for your feedback! 🙂 So glad that you liked this carrot cake too! <3
Great!
Love your recipies
keep sharing things like this.
So glad that you like them 🙂
I love to east carrots even they are not roasted. This is looking yummy.
Thanks for sharing this idea.
Hope you’ll like it! <3
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.
Carrots are healthy 😀
Great !
Love your writing skills.
Keep sharing stuff like these.
Thank you so much! So glad that you like it 🙂
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.
I’m sooo happy that you like it too! It’s one of my favs! Thank you! 🙂
This looks beautiful! I’m gathering ingredients to make this on Friday as a treat for the fam. Thanks for the awesome recipe!
Hope you’ll love it!
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 🙂
So glad that you like it! Thank you so much! 🙂
Can you use real eggs, instead of flax eggs? Also, how much oil is 125g in cups? Thank you, it looks delicious!
Yes, sure! You can use regular eggs! It’s 1/2 cup of oil! Hope you’ll like it 🙂
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.
Hi Ashley, I mean finely chopped almonds 🙂
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 ????
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 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?
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.
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 ??
So glad to read that you liked this cake too! 🙂
Thank you so much!
Lots of love,
Bianca <3
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
So glad that you liked this recipe! Thank you for your feedback <3
Lots of love,
Bianca 🙂
Hi Bianca,
Would this recipe work well as muffins instead of a cake?
Many thanks,
Kylie
Yes, sure 🙂
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.
So glad that you like this cake! Thank you ?
Lots of love,
Bianca <3
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
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
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
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 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.
Thank you so much! So glad that you liked this cake! ?
Lots of love,
Bianca ❤️
The best carrot cake ever!
So happy that you liked it!❤️
Thank you ?
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. ??
Hi Sabrina,
So glad to hear that you liked the recipe!?
Thank you for your feedback!
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 ??
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
can i substitute anything else for the almonds? my daughter is allergic to nuts
Hi Anna,
You can sub more regular flour or ground sunflower/ pumpkin seeds.
Lots of love,
Bianca ❤️
Hi Bianca;
Can I use pumpkin purée instead of vegan butter?
Hi ?
You can use margarine or coconut oil instead of vegan butter.
Lots of love,
Bianca ❤️
Is there a version of this recipe with cups instead of grams ?
Hi Joanna,
No sorry. I have the measurements only in grams…
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 ?
Hi Doina,
Thanks for your feedback!
So glad to read that you likes the recipe, even in the gluten-free version ?
Mich 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. 🙂
Hi Jessica,
I‘m happy to read that you like the recipe?
I hope you had great easter holidays!
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 ?
Hi Rajaa,
The color is just from the carrots and photo editing ?
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!
Hi Susane,
I used all purpose flour ?
Have fun trying the recipe ❤️
Much love,
Bianca
Can you use coconut flour, almond flour or gluten free? I don’t use regular flour that often.
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
Bianca, this carrot cake looks so nutritious and the icing sounds amazing, and I love your decorations! Dee xx
Hi Dee,
Thank you so much!
I‘m happy that you like it!
Much love,
Bianca ❤️❤️
Hey, I don’t have vegan butter or enough coconut oil at home. Can I use margarine instead?☺️
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 ❤️