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Vegan Carrot Cake with Cream Cheese Frosting and Mini Carrot Decorations Recipe

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★★★★★

4.8 from 76 reviews

This vegan carrot cake is a moist, spiced delight layered with creamy dairy-free frosting. Made with grated carrots, walnuts, and warm spices, it uses plant-based ingredients including dairy-free milk, butter, and cream cheese to create a delicious, allergy-friendly dessert perfect for celebrations or everyday indulgence.

Ingredients

Scale

Cake Ingredients

  • 480ml dairy-free milk (soya milk works best)
  • 2 teaspoons apple cider vinegar
  • 420g self-raising flour
  • 300g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 120ml sunflower oil
  • 200g carrots, grated
  • 100g walnuts, roughly chopped

Frosting Ingredients

  • 250g dairy-free butter (Vitalite Dairy-free Spread recommended)
  • 180g dairy-free cream cheese (Violife Original Cream Cheese recommended)
  • 600g icing sugar
  • 1 teaspoon vanilla bean paste or extract

Decoration Ingredients

  • Orange food gel
  • Rosemary or carrot leaves (for mini carrot leaf decoration)
  • Roughly chopped walnuts (for decoration)

Instructions

  1. Prepare Cake Tins: Preheat the oven to 180°C fan. Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake the cakes separately, covering unused batter with a damp tea towel.
  2. Make Vegan Buttermilk: In a bowl, combine the dairy-free milk with apple cider vinegar and whisk. Set aside for 10 minutes to curdle, creating a vegan buttermilk substitute.
  3. Combine Dry Ingredients: Sift the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and spices (cinnamon, nutmeg, ginger) into a large mixing bowl. Mix well to ensure even distribution.
  4. Add Wet Ingredients: Whisk the sunflower oil into the vegan buttermilk. Pour this mixture into the dry ingredients and mix until just combined.
  5. Fold in Carrots and Walnuts: Gently fold in the grated carrots and chopped walnuts, taking care not to overmix to avoid a dense cake texture.
  6. Fill and Bake: Evenly divide the batter among the prepared tins. Tap tins on the work surface to release air bubbles. Bake in the oven’s center for 25-30 minutes or until a skewer inserted comes out clean and the cakes are springy to the touch.
  7. Cool Cakes: Transfer the cakes to a cooling rack. Allow them to cool slightly before removing from tins, then cool completely before frosting. Store in an airtight container if not frosting immediately.
  8. Prepare Frosting: In a large bowl, whip the dairy-free butter and cream cheese together until creamy using a stand or hand mixer with a balloon whisk attachment.
  9. Add Icing Sugar and Vanilla: Sift in the icing sugar and add the vanilla bean paste or extract. Whip on high speed for 5-8 minutes until smooth, creamy, and airy. Adjust consistency by adding more cream cheese if too thick, or more icing sugar if too soft.
  10. Chill Frosting: Refrigerate the frosting for about 30 minutes to firm up, making it easier to apply and pipe.
  11. Assemble Cakes: Place one cake layer on a serving plate or cake stand. Spread or pipe frosting evenly on top.
  12. Add Subsequent Layers: Place the second cake layer on top, apply more frosting, then add the third layer. Use an offset spatula or palette knife to smooth.
  13. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to lock in crumbs. Smooth sides with a cake scraper or palette knife.
  14. Chill Cake: Refrigerate the crumb-coated cake for 40 minutes to set the frosting and make final decorating easier.
  15. Prepare Colored Frosting: Mix a small portion of frosting with a drop of orange food gel in a bowl, then transfer to a piping bag and snip the tip for decorating.
  16. Decorate Cake: Pipe mini carrots across the top and sides of the cake to create a charming carrot effect.
  17. Add Leaf Garnish: Decorate with sprigs of rosemary or carrot leaves to enhance realism.
  18. Add Walnut Crunch: Sprinkle roughly chopped walnuts between the piped carrots for texture and visual interest.
  19. Serve: Slice and enjoy this flavorful vegan carrot cake with creamy dairy-free frosting.

Notes

  • Use soya milk for the dairy-free milk to achieve the best buttermilk substitute.
  • Be careful not to overmix the batter after adding carrots and walnuts to avoid a dense texture.
  • If you don’t have three cake tins, bake layers one at a time and keep extra batter covered with a damp cloth.
  • Adjust frosting consistency by adding more cream cheese or icing sugar based on desired thickness.
  • Chilling the frosting and cake between steps helps achieve smoother finishes and easier decoration.
  • For extra flavor, walnuts can be lightly toasted before adding to the batter.

Keywords: Vegan carrot cake, dairy-free cake, plant-based dessert, vegan baking, carrot cake recipe, dairy-free frosting, holiday cake, allergy-friendly cake

Find it online: https://tastybella.com/vegan-carrot-cake-with-cream-cheese-frosting-and-mini-carrot-decorations-recipe/