Thank you! Tips to use every part of the vegetable -. This came out perfectly on the first try – super moist and tasty. You won’t find that here today. Hi, I made this cake with soya milk instead of almond, and white sugar instead of cane sugar, and it was great! It came out really tasty however i founf the cake to be really moist almost fudgy, could i have done something wrong or is it suppose to be like that? Would any of these work without changing the taste of the cake? , Let me know if that works better! Ok thanks. Thanks again. You can find the full printable recipe, including ingredient quantities, below. – I made the frosting in a VitaMix. Let me know in the comments and please rate the recipe too, thanks! Absolutely delicious! I might cut that back to 1 cup next time. This was my first cake ever:). This is the bomb! Remove from the oven and allow to cool before chopping. if yes, which would you recommend ? . Just made this and it tasted great. Hi, can I use soy milk in place of almond milk. Hi! And boy was I amazed! 1) Should I melt the coconut oil before making the frosting or does it matter? . It also freezes well. I just can’t say if it’ll definitely work because I haven’t tested it that way. And every single time I’ve forgotten. You could sprinkle candied pineapple on top. Otherwise, I think the frosting will get watery at room temp. so glad you (and everyone!) Thanks for taking a minute to let me know! I have my own frosting recipe. If you’re not vegan, you can use yogurt in place of the applesauce. It came out perfect for me: somewhat toothy but not super sense. You can also check out this healthy carrot cake recipe for a healthy frosting option. The nuts should ideally be raw, especially the cashews (so sorry I just noticed I didn’t specify that!). Thanks! I was wondering if I could make it on Saturday, frost it and just keep it in the fridge covered with plastic wrap? I feel like you may be missing the purpose of dessert. Great recipe. I tired this and it’s delish. I’d keep the same amount of carrots or the cake will be more dense and might not rise properly. Hope you like the cake! No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. (One day we’ll offer both forms of measurements in our recipes! I’m not exactly sure – I haven’t tested another replacement. Keep this vegan carrot cake in an airtight container (or wrapped) at room temperature on a kitchen counter for up to 4 days. Will definitely make this again. Bake for 40 to 45 minutes or until golden. Hi Heather, I’m so glad you all loved the cake! No macadamia nuts so it was all cashew frosting. Would you recommend all spelt? I made this exactly as written and I am so in love! I did not soak them, just crushed them. Lovely recipe – thank you! Is the frosting thick enough to hold a layer of cake?? Thanks for pointing that out – here you go! I haven’t made this as a layer cake, but others’ in the comments have seemed to have had success. Thanks!! I put my fan assisted oven at 220, which is the max, you wrote it should be 325. Hope you love this cake! Hi Madison. Sara. Your email address will not be published. It's a perfect vegan birthday cake or for any celebration. used half sugar, Substituted for: http://www.jsward.com/cooking/conversion.shtml, http://www.loveandlemons.com/2012/03/08/carrot-cake-jars-vegan/, http://www.loveandlemons.com/2013/02/16/carrot-muffins-coconut-whip/, http://www.loveandlemons.com/carrot-quinoa-oatmeal-breakfast-cookies/, http://www.thekitchn.com/food-science-when-good-carrots-52210, http://www.loveandlemons.com/healthy-carrot-cake/, https://www.loveandlemons.com/vegan-raspberry-coconut-scones/, https://www.loveandlemons.com/gluten-free-chocolate-chip-cookies/, http://www.veganbaking.net/articles/guides/how-to-veganize-a-cake-recipe, https://www.loveandlemons.com/vegan-pumpkin-snack-cake/, http://www.recetasveganas.es/recetas/tarta-de-zanahoria-vegana/, https://www.chocolatemoosey.com/2013/10/24/homemade-applesauce/, 2¼ cups flour (half spelt or wheat, half all-purpose), 3 teaspoons baking powder (*see note below), ½ cup raw macadamia nuts (soaked, drained and rinsed), ½ cup raw cashews (soaked, drained and rinsed). Hi! Also, since I have all purpose flour on hand only, is it fine to use that in place of spelt and cake flour? Just wrap the cake layers well. Required fields are marked *, Rate this recipe Thank you! I wanted to know do I put 1/3 of almond flour to replace the protein powder, or do use almond flour instead of the all purpose. But, I was a bit disappointed when it came out very moist. I haven’t done it since I wanted to do it very close to as written the first time but will next time and report back the baking time. Your email address will not be published. I can’t say I’d make it again for me, but I’d happily make it for my sister again …. Marly. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan). As a kind gesture, I decided to surprise him for Easter and make him a vegan carrot cake which he enjoyed. This looks so delicious! (My a/c’s too cold?) My husband's favourite cake is most definitely carrot cake and it's the one that he requests for birthdays. I added pecans & made into large muffins. Love the flavour! Unsweetened almond coconut milk would be fine. Thanks! Those replacements should all be fine – the only one I’m not sure about (I haven’t tried), is the melted butter, but I’ve used vegetable/canola oil before. Can the macadamia frosting be made ahead of time and put in the freezer to be used when needed? Stir it before you spread it. Even Jack – a total carrot cake traditionalist – fell for this vegan carrot cake recipe. The only thing i noticed is that it didn’t have so many carrot taste, like it was subtle, in that case should i use more carrot? Thank you! I made this cake and the only I ingredient I was missing was applesauce, so I decided to make it without and instead put a tablespoon of water in. okay thank u for the idea,i realy like vegan carroy cake ,even Im not a vegan, Hi Holly, I’m glad you enjoyed the cake and I’m sorry you didn’t like the frosting. I love having those go-to recipes that surprise the omnivores! , I am planning on making these today. This is delicious. Fill those with the batter. and our other housemates loved it too! Delicious! By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. Definitely a keeper in my go-to recipes! I’m so glad you loved it! I did not make a low fat icing because my boyfriend has genetic (type 1) diabetes and really surgary but low fat icing is bad for him. People still talk about it. yummy, thanks !! I used 1 cup of almond meal and used less of the flour, still came out so well and so moist. It's got that classic moist texture and unmistakable carrot cake taste, but it's vegan. For me, the cake is not pleasant to eat straight from the fridge as it is dense and wet.. so I was wondering what would happen if I do not refrigerate it at all, would the frosting go bad or sour? The best. I felt like a dweeb praising the cake I brought myself, but ultimately it’s the recipe’s success so THANK YOU! Will make time and time again. Also if I substitute applesauce for flax eggs, how much would I use. You could try using peanut butter powder or almond flour. Made this today for a birthday surprise for my vegan sister.