Hey everyone! Michael Carter here, from Easy Recipes List. You know, sometimes life just calls for cake. Like, seriously. Maybe it’s a Tuesday, maybe you aced a presentation, maybe you just need a little sunshine on a cloudy day. Whatever the reason, I’ve got you covered. And today, we’re diving headfirst into a recipe that’s become a total staple in my kitchen: an easy vegan carrot cake recipe!
Now, I know what some of you might be thinking: “Vegan and cake? Sounds complicated!” But trust me, it’s anything but. I’m a huge believer in making cooking accessible to everyone, and this recipe is proof that you don’t need a ton of fancy ingredients or skills to bake something truly delicious. It’s all about simple, fresh ingredients and a little bit of love. ❤️
I actually stumbled upon my love for carrot cake during my travels. I was backpacking through England after graduating from UC with my Nutrition and Culinary Arts degree, and honestly, I hadn’t even tried carrot cake before! It was a rainy day in Wales, we were soaked to the bone after a hike, and we ducked into this tiny little café… and that’s where I had my life changed. It was moist, perfectly spiced, and just… comforting. I knew I had to recreate it, and after a lot of experimenting (probably over 50 tries!), I landed on this recipe. It’s been a hit ever since!
What I love about this easy vegan carrot cake recipe is how versatile it is. You can keep it simple with just a dusting of powdered sugar, or you can go all out with a creamy vegan cream cheese frosting (which, let’s be real, is always a good idea). I’ve even made mini carrot cake muffins with this batter – perfect for a quick snack or a lunchbox treat! It’s a great base to build on, and honestly, that’s what I try to focus on with Easy Recipes List: giving you the foundation to get creative in the kitchen.
Speaking of building, I’m a big fan of using fresh ingredients whenever possible. Grating your own carrots makes a huge difference in the texture of the cake. Pre-grated carrots can be a little dry, and we want that lovely, moist crumb, right? Plus, there’s something really satisfying about the process of prepping your ingredients. It’s a little bit of mindful cooking, and I think that’s important.
I’m always getting questions about substitutions, and the beauty of this easy vegan carrot cake recipe is that it’s pretty forgiving. You can swap out the almond milk for soy, oat, or even rice milk. If you’re not a fan of walnuts, pecans work beautifully. And if you’re looking to cut back on sugar, you can definitely reduce the amount without sacrificing too much flavor. Cooking should be about adapting to your tastes and preferences, not following a rigid set of rules.
And you know, as a chef with a Food Safety Certification, I always want to emphasize the importance of proper food handling. Make sure your hands are clean, your equipment is sanitized, and you’re following safe baking practices. It’s just good common sense!
I’m constantly traveling and exploring different culinary cultures, and it really inspires my cooking. I think that’s why I’m so passionate about sharing recipes like this one – it’s a way to bring a little bit of joy and deliciousness into people’s lives. And honestly, that’s what it’s all about. This easy vegan carrot cake recipe is more than just a dessert; it’s a little slice of happiness.
Easier Life: My Go-To Easy Vegan Carrot Cake Recipe!
An easy vegan carrot cake recipe that’s become a total staple! Simple, fresh ingredients and a little bit of love make this cake accessible to everyone.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Cuisine: American
Ingredients
2 cups all-purpose flour
1 cup brown sugar
3 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice (optional)
1 tablespoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
¾ cup almond milk
⅓ cup olive oil or another vegetable oil
2 teaspoons vanilla extract
1 inch ginger, grated
2½ cups carrots, finely grated
¾ cup walnuts, chopped or pulsed in food processor
½ cup raisins
Instructions
- Preheat oven to 340°F (170°C). Butter the sides of your cake pan and line the bottom with parchment paper.
- Wash and peel the carrots, then grate them with the small holes of a box grater or a food processor with a grating attachment. Set aside.
- To a large mixing bowl, add flour, brown sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Whisk until well combined.
- Add almond milk, olive oil, vanilla extract, and grated ginger and stir until barely combined (15 seconds). Don’t over-mix it. The batter should be pretty dense.
- Chop the walnuts with a knife or pulse them in a food processor, then fold them in the batter with grated carrots and raisins.
- Pour into the prepared pan. Bake at 340°F (170C) for 45 to 55 minutes, or until a toothpick inserted in the center comes out mostly dry.
- Let the cake cool down in the pan for 15 minutes, then transfer it onto a wire rack and cool down completely, for about 2 to 3 hours.
- To a bowl, add vegan butter, softened at room temperature, the grated zest of one lemon, and the vanilla extract. Whisk with a hand mixer until the butter is creamy.
- Add the vegan cream cheese and powdered sugar and beat until smooth and creamy. Store in the fridge.
- Add frosting when cake has cooled down. Garnish with chopped walnuts, pistachios, or coconut flakes and enjoy!
Notes
- Substitutions: Feel free to swap out ingredients to suit your preferences! Whole-wheat flour can replace half of the all-purpose flour, and different nuts or dried fruits can be used.
- Storage: Store the cake at room temperature for up to 5 days (without frosting) or in the refrigerator for 3-4 days (with frosting). You can also freeze it for up to 3 months.
- Don’t overmix the batter! Overmixing can result in a tough cake.
- Nutrition Information: (Per Serving) Calories: 296kcal, Carbohydrates: 43g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 138mg, Potassium: 250mg, Dietary Fiber: 3g, Sugar: 24g, Vitamin A: 3345IU, Vitamin B6: 0.1mg, Vitamin C: 5mg, Vitamin E: 1mg, Vitamin K: 8µg, Calcium: 85mg, Folate: 45µg, Iron: 2mg, Manganese: 0.4mg, Magnesium: 19mg, Zinc: 0.4mg
- Tried it? Let me know what you think! Leave a rating and comment below – I love hearing from you all!
Nutrition
- Calories: 296kcal
- Sodium: 138mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 43g
- Protein: 4g
Easy Vegan Carrot Cake
Remember, cooking should be fun! Don’t be afraid to experiment, get a little messy, and enjoy the process. And as always, “Fun Cooking, Easier Life!” ❤️
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