An old-school favourite, a blast from the past, if you will – the carrot cake. Now that I’ve made various vegan versions of this lil’ beauty, it’s hard to imagine using butter and eggs or cream cheese – you simply don’t need them to make this a rich, moist and delicious cake! I think this will be a great dessert for Easter and will look really pretty amongst all your other Easter foodie shenanigans!
Sorry I really wanted to us the word shenanigans.
Makes: One 7″/18cm cake. However, I recommend using a larger cake tin as mine turned out a little too deep.
- 2 cups all-purpose, plain flour
- 1 1/2 cups light brown sugar
- ½ cup desiccated coconut
- 1/2 cup raisins, first soaked for 10 minutes in water
- 1/2 cup chopped walnuts
- 2 teaspoons baking Powder
- 2 teaspoons baking Soda
- 2 teaspoons cinnamon
- ½ tsp salt
- 3 cups grated carrots
- 1 cup water (you may need less, just add it slowly)
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1/3 cup oil
Icing:
- 2 – 2½ cups icing/powdered sugar
- 5 heaped tablespoons vegan butter (I use Pure)
- The juice of one lemon
- 2 teaspoons lemon extract
- Water or almond/soy milk to smooth out
Method:
Pre-heat your oven to 177°C/gas mark 4 and grease a pie dish or a springform cake tin. Make it a large one though, otherwise your cake will be too deep. Place the first 10 ingredients into a large mixing bowl and combine with wooden spoon. Now add in the following four ingredients and mix until combined. Pour into your prepared cake tin/dish and bake for about 50 minutes. Check at the 40-45 minute mark with a skewer and if it comes out clean, your done! If not, wait another 5 minutes.
For the icing/frosting, start by beating the butter together with the lemon juice until soft. Then gradually add in the icing/powdered sugar. If you need add in a little water or milk to get a smooth consistency. Now drop in the lemon extract. Stir in any extra sugar until you have a smooth, thick and zesty icing!
Once the cake is done, let it cool completely (I put it in the fridge) and then smother with the icing/frosting. I decorated mine with thinly sliced carrots, walnuts and lemon zest, but you can do whatever you like!
bibliophotic
Mar 28, 2013 @ 12:07:21
Yum…hey, can i throw out a challenge? Last year I made a delicious vegan “cheesecake”. it was really very delicious. but it was not really very cheese-cakey, in terms of texture. Have you ever tried making cheesecake? Mine turned out more mousse-y, which I liked, but isn’t a traditional cheesecake. I’ve been curious ever since if it’s even possible to get that thicker, much more dense texture of the cheesecake.
sammysfood
Mar 28, 2013 @ 12:30:32
Regarding the cheesecake – hell yes to the cheesecake! ha! Yes I have tried numerous recipes for a good vegan cheescake and have actually perfected the recipe (don’t wanna sound modest or anything!) and in fact, you’ve just given me a great idea for my next post, so stay..uh..posted!
With the carrot cake, totally use the cranberries, they would be delicious. Let me know how it goes 🙂
bibliophotic
Mar 28, 2013 @ 12:54:48
OMG I CAN’T WAIT!!!!!!
i’ll be putting my springform pan to good use in the coming week. XD
bibliophotic
Mar 28, 2013 @ 12:09:38
So I have all the ingredients for this, except raisins. I have dried cranberries, though! I wonder what that would be like? I am eating leftovers tonight so I could possibly bake a cake!
sammysfood
Mar 28, 2013 @ 12:58:03
You certainly will be!! x
bibliophotic
Mar 30, 2013 @ 12:29:25
I was too tired after work, but i’ll be making this today and icing it tomorrow. 🙂
sammysfood
Mar 30, 2013 @ 12:38:48
Nice! Oh and I’m already onto the cheesecake 🙂 Hopefully will have it posted by tomorrow x
bibliophotic
Mar 30, 2013 @ 14:09:22
EXCELLENT! i will put that on my to-do list for next weekend. i am so excited to try it.
bibliophotic
Mar 30, 2013 @ 20:32:33
my carrot cake is in the oven! it smells *amazing*!! but here is the funny thing: i can’t find my springform pan. i’m really annoyed. i guess i have a week to find it… 😉
sammysfood
Mar 30, 2013 @ 20:41:48
Omg, that’s awesome! (and so interactive!) But yes, you must find the pan for the cheesecake 🙂 I’m sure you will! x
bibliophotic
Mar 31, 2013 @ 17:34:12
wow that icing is amazing. i have the cake all put together now, and am about to take it over to my mom’s for Easter. i’ll make a little blog post later and link to your recipe. 🙂
sammysfood
Mar 31, 2013 @ 17:41:55
Rock on! I Hope your mum likes it! Thanks, that’ll be awesome 😉
bibliophotic
Mar 31, 2013 @ 21:00:53
Most of the family liked it, but my nephew (age 8) thought it tasted like celery and didn’t finish his piece and my older niece (age 15) just ate the icing. lol. but everyone else liked it and ate it. 🙂
sammysfood
Mar 31, 2013 @ 21:05:49
hahaha, celery! That’s funny. Thanks for the update! 🙂
dindu1989
Apr 07, 2013 @ 21:19:10
Oh my word this looks delicious! I cannot wait to try it!!! Thanks for sharing 🙂
sammysfood
Apr 07, 2013 @ 21:35:10
Great! and thank you! Yes, you’ll love it, it’s a favorite of mine 🙂
Lynette Cowie
Apr 14, 2013 @ 08:26:17
Oh wow, just what I was visualising – a delicious looking carrot cake recipe that I can recommend for a wedding carrot cake that needs to be made. I can’t think of a better or more appropriate recipe for a wedding than a peaceful vegan one! Thanks a mill, now it’s time for me to try it out… of course I simply can’t recommend it without tucking into one myself, now can I?
sammysfood
Apr 14, 2013 @ 09:50:08
I totally agree! The best part about this cake is that it even tastes better the following day which I imagine would be good for a wedding, with all the preperation involved! Plus the coconut gives it a little something diffferent which I think wedding guests would really like! Please let me know how you go trying it 🙂
Rosie
Apr 21, 2013 @ 09:00:50
sammy i have just had a slice of the carrot cake, it turned out gorgeous, so moist and it was so easy thanks Babes xx
sammysfood
Apr 21, 2013 @ 10:43:36
Awesome! So glad to hear you liked it 🙂
Cindy McClain Pearman
Apr 30, 2013 @ 00:10:46
Made this cake last night for my vegan son’s 20th birthday. I left the raisins out (cooked raisins are a deal-breaker for a sibling), doubled the recipe, put part in a sheet cake pan and the rest as cupcakes. It is a delicious, moist cake. Will definitely make this again, maybe with the cranberries next time. Wonder how it would be with some overripe bananas thrown in?
sammysfood
Apr 30, 2013 @ 07:42:01
Fantastic! I’m so glad you liked it! Yes, cranberries would be lovely. I don’t know about the bananas, sounds like a good idea to try though! Thanks for the feedback 🙂
Little Eco Earthling
May 16, 2013 @ 16:17:21
I’m participating in a vegan challenge at the moment and yesterday found myself absolutely craving something naughty – cake! So I Googled ‘vegan carrot cake’, found this recipe, and about an hour later had 12 amazing muffins! I changed the recipe around a little (took out a cup of sugar and substituted with 2tbsp golden syrup), and toasted the coconut and walnuts first. And I only cooked them for 20 mins. They turned out absolutely amazing, and I would never have guessed they were vegan if I hadn’t made them myself. Thanks for the brilliant recipe – I’ll certainly be making these again 😀
sammysfood
May 16, 2013 @ 16:40:16
Wow! That is so wonderful! I’m so glad you liked it! Actually my mother was going to make these into muffins/cupcakes so I’ll let her know of your success :). That’s also a great idea to toast the coconut and walnuts first – yum!
Little Eco Earthling
May 28, 2013 @ 09:45:40
I adapted the recipe even more to create a chocolate courgette muffin (which is vegan and gluten-free). Check out my latest post…they were amazing, and I hope you don’t mind me blogging about it. 🙂
sammysfood
Jun 11, 2013 @ 21:49:21
Not at all! Thank you so much for blogging about it and they look fantastic!! I love how you can adapt the recipe and add make it into all sorts of vegan goodness! I made this for a friends birthday actually over the weekend..will be poting about it soon 🙂