Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. Low oil. Soyfree Palmoil-free. Pin this Recipe Jump to Recipe
This week is amazingly busy. I was planning up the posts last week and realized that both Holi and Easter are this week. Carrots and Mangoes were my choice to appear on the blog this week. So lets get started with this super moist Carrot Cake.
This carrot cake is loaded with shredded carrots and pureed carrots. All that carrot with the spices like cinnamon and cardamom (because Cardamom!), some ginger, and a creamy cream cheese style cashew vanilla frosting make this an irresistible loaf. The loaf is a carrot cake quick bread with mild sweetness. Add spices of choice, some nuts and dried fruit, bake, then frost with an easy cashew cream vanilla frosting. This is an incredibly moist carrot cake. It tastes even better after chilling as the spices infuse the loaf. The frosting is cashews plus little sweetener, lemon and vanilla! I use my mini food processor to shred the carrots. That reduces elbow grease and time needed. Bake this loaf and tag me on Instagram. For a Gluten and Grain free version, try this. What are your plans for Easter?
Other Easter Recipes from the blog
- Carrot Cake Pancakes
- Carrot Cake Ice Cream with candied walnuts and roasted carrots
- Carrot Veggie Pilaf with shredded carrots.
- GF Carrot Cake – Gluten-free.
- Or use the 1.5 to 2 cups of dry ingredients from my gf pumpkin loaf to make this loaf gluten-free. Add 1/2 cup oats and 1 tbsp chia seeds as well to help hold the bread.
Mix the dry ingredients. Soak the shredded carrots in maple. Mix in the pureed carrots + apples. Mix in the dry to make a thick stiff batter. Drop into parchment lined pan and even it out.
Bake until toothpick from the center comes out almost clean.
Cool completely. Slice and serve or frost, slice and serve. Frosting Inspired by Wallflower Girl’s Cashew coconut flour frosting.
Video!
Vegan Carrot Cake Recipe
Ingredients
Wet:
- 2 cups (256 g) loosely packed grated or shredded carrots
- 1/4 cup (0.02 ml) maple syrup
- 2/3 cup (133.33 g) sugar i use a mix of regular and brown sugar. Add 2 tbsp more for sweeter
- 1/4 cup (56 ml) oil
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp flax seed meal
- 1/2 (0.5 ) of a small apple or 1/4 cup chopped apple or use 1/4 cup apple sauce
- 1/3-1/2 cup (42.67 g) chopped carrots
- 1/2 inch (0.5 inch) fresh ginger optional
- 1/2 cup (122 ml) water or non dairy milk or use orange juice
Dry:
- 2 cups (250 g) flour I use 1 cup whole wheat and 1 cup unbleached white
- 2 1/2 tsp (2.5 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1 tsp cinnamon
- 1/4 tsp (0.25 tsp) nutmeg
- 1/4 tsp (0.25 tsp) or more cardamom
- 1/2 tsp (0.5 tsp) ground ginger
- 1/3 tsp (0.33 tsp) salt
- 1/3 cup (39 g) chopped walnuts
- 1/3 cup (48 g) currants or raisins
Cashew Vanilla Frosting:
- 1/2 cup (65.79 g) cashews soaked for 1 hour or overnight
- 3-4 tbsp (3 tbsp) water
- 1/8-1/4 tsp (0.13 tsp) salt
- 2 tsp or more lemon juice
- 2 tbsp sugar
- 1/4 tsp (0.25 tsp) vanilla extract
- 1-2 tsp (1 tsp) coconut flour
Instructions
- Prepare your pan for baking by lining with parchment or greasing and dusting with flour. Preheat the oven to 365 degrees F / 180ºc.
- Grate or shred the carrots and transfer to a bowl. Add the maple, sugar, oil, lemon, vanilla and mix well. Let sit for 2 mins.
- Meanwhile Blend the flax, apples, chopped carrots, ginger with water until pureed. Add to the carrot bowl and mix well.
- In another bowl, whisk the dry ingredients until well combined. Transfer to the wet and mix until there are no dry flour streaks. Fold in the nuts and currants. The mixture should be a stiff-ish batter. If the batter is too wet/moist (depends on the carrots), add 1 to 2 tbsp more flour and mix in.
- Drop the thick batter into prepared loaf pan. Even it out on the top.
- Bake for 60 to 70 minutes or until the toothpick from the center comes out almost clean. Cool for 15 mins and remove from the pan. Cool for atleast another 10 minutes before slicing.
- Frosting: Blend the soaked cashews with water, salt, lemon, sugar and vanilla. Blend until smooth. (I use a nutri bullet small blender).Taste and adjust lemon, sweet and salt and blend. Add a 1/4 tsp white vinegar for stronger sour flavor. Add some cinnamon for a cinnamony frosting. If the mixture is runny, add 1 tsp coconut flour and blend it. Add more coconut flour if needed to get the desired consistency. Spread the frosting over the cake.
Video
Notes
Nutrition
Jill says
March 21, 2016 at 5:30 pmis there a substitution for the coconut flour? this recipe looks amazing!
Richa says
March 21, 2016 at 5:32 pmThanks Jill. Use some more soaked cashews and blend in for a creamy frosting consistency.
Ken Williams says
March 21, 2016 at 5:55 pmThis is one amazing carrot cake!! I love the added fresh ginger 🙂 This is now my new favourite loaf recipe, thanks so much!! ( I just about ate half the loaf 😉 )
Richa says
March 21, 2016 at 6:45 pmYay!! i am so happy you made it already and ate half of it!!
S Manske says
January 6, 2017 at 1:28 pmAmen to that. I love the flexibility of the recipe.–chopped apples or applesauce, etc. The cake/ loaf turned out SO good & the cashew creme frosting on it –so good on a snowed-
in, cold day!
Bella says
March 21, 2016 at 7:13 pmSounds really good! Can this be made gluten free?
Mae says
March 21, 2016 at 10:44 pmThis sure does look yummy!! I love coconut flour – it has such a distinct flavor. This Easter I’m going on an easy hike in Tacoma, and then getting a Thai massage! Easter was always a family holiday for me, but my family in on the east coast so it’s kind of just another Sunday now. What do you do for Easter?
Richa says
March 21, 2016 at 10:49 pmWe don’t usually plan anything. Sometimes there is a potluck event or something we end up attending. This weekend however there are a bunch of Holi events scheduled in Redmond and Bellevue. So we might go there, get colored and come back and try to scrub it all off. 🙂
John Storeys says
March 22, 2016 at 2:45 amMy plans for Easter are to eat a healthier meal and that’s a step in the right direction!
Johanna Woodbury says
March 22, 2016 at 3:06 amMy boyfriend loves carrot cake, but after almost two years together, I still haven’t made it for him. This particular recipe looks amazing! I am also sitting on the entire giant bag of heirloom carrots from Trader Joe’s right now. That would involve a multi colored carrots which might make this effective carrot cake. His birthday is this week, so I thought I would rather make this in the form of a birthday cake. What do you think? Should I double the recipe and use round cake pans?
Richa says
March 22, 2016 at 3:47 pmHi Johanna, The cake is quite hearty. I would suggest you bake it into a 9 inch cake pan as a single layer cake (45 to 50 mins bake time or until toothpick from the center comes out clean). Double the frosting and make it thicker to frost the entire cake. You can add some chopped walnuts or pecans on top for decoration or coconut flakes.
Sarah | Well and Full says
March 22, 2016 at 5:27 amThe texture of this carrot cake looks absolutely perfect, Richa!!
Richa says
March 22, 2016 at 10:24 amThank you Sarah!
Latifa Lipton says
March 22, 2016 at 8:30 amThis looks amazing! What GF flours would you recommend for the cake part? I can’t have wheat….
Richa says
March 22, 2016 at 10:20 amThere is a gluten-free carrot cake recipe linked on the post. You can make this loaf with a gluten-free flour blend that has gum in it.
Amelia says
March 22, 2016 at 10:23 amWhat a total dream!
Shirley says
March 22, 2016 at 1:36 pmThanks for the recipe, Richa! I look forward to trying the GF version 🙂
Aimee / Wallflower Kitchen says
March 22, 2016 at 2:30 pmThe texture of this cake couldn’t look any more perfect. Carrot cake is my favourite part of this time of year! Thanks for mentioning my cashew frosting 🙂
Cassie says
March 22, 2016 at 5:38 pmI’ve definitely been there in terms of crazy busy weeks! I’ll be departing to NYC this Thursday so it’s going to be a ZOO week. This carrot cake just makes me want to relax, sit down and have a big piece!
Helen says
March 24, 2016 at 6:25 amHmmm …. Terminology again.
When you say coconut flour are you referring to ground dried coconut flakes (meal) or one of the commercially available defatted coconut flours on the market (very dry, like a fine protein powder, high in protein etc) or even home made coconut pulp flour (which is probably the nearest thing you could make at home to resemble the commercial stuff).
Different people mean different things when they say nut flour. Some people, mean nut meal, others mean nut pulp flour, and also there are the commercial defatted nut flours appearing (the commercial version of nut pulp flour I imagine.)
This recipe looks like it will be top of my list. Beautiful.
Helen X
Richa says
March 24, 2016 at 11:37 amYes it is the dry fine powder, Ground from dried, defatted coconut meat. it absorbs water really quickly. This is the kind I use http://www.bobsredmill.com/organic-coconut-flour.html
I think nut flour is a different term that would apply to nuts like almonds, cashews etc and nut flour or nut meal would be ground up nuts in fine or coarse form. Coconut processing is quite different. I generally use coconut flakes (large or small shred, dried coconut which has all the fat) or coconut flour, which is the defatted coconut meal flour, in my recipes.
In this recipe, you can just blend in more cashews or use a different flour to make a frosting consistency you prefer.
Helen says
March 24, 2016 at 1:59 pmThank you so much for clarifying this.
As I’m sure you have seen, as well as coconut flour, other commercial nut ‘flours’, such as almond ‘flour’ (Surkin make one ) are also appearing on the market which are also defatted like the commercial coconut flour, and probably more similar to home made ‘nut pulp flour’ which I imagine you would make by blending nuts with water to make a milk, straining, gathering the pulp, dehydrating and then grinding (phew – surely there’s more to life than doing that!?). So they are very different from the nut ‘meal’ you’d get by simply grinding nuts.
At the same time, other manufacturers such as Holland and Barrett (UK) are selling almond ‘flour’ which is simply finely ground almond meal.
I have no doubt that nut meals and the defatted nut flours behave completely differently in recipes. There seems to be no standard, generally accepted terminology. Yet. Hence my question. Why not detangle all this for us one day in your blog? It is interesting……
Many thanks again
Helen
Helen says
March 24, 2016 at 2:03 pmWould you mind please deleting the above?
Somehow part of a private txt that I was writing to a friend has got pasted in the middle of a comment.
I’d be really grateful if you could delete this as soon as you pick up on it.
I’ll redraft the comment and other time.
Many thanks
Helen
Helen says
March 24, 2016 at 2:05 pmOh dear how terribly embarrassing.
Have a lovely Easter
Helen
X
Richa says
March 24, 2016 at 2:10 pmI deleted the part of the comment. I also answered your question about whole meal flours on the multigrain buns post. They are basically the same, but because the type of wheat or grain differs depending on country, you might need to adjust recipes with additional water or flour to get the required dough. More details on that post.
Richa says
March 24, 2016 at 2:16 pmhmm . I am not sure if blending nuts with water to make a milk, dehydrating the remaining pulp and grinding it to a flour would make it defatted. I think its probably an option because there is always pulp remaining from making nut milks and people already do dehydrate and use it. It might behave slightly differently since it has more of the fiber and less of the nut meat. I would have to try some recipes with both to note the exact differences in use.
Helen says
March 24, 2016 at 2:41 pmTerminology is not a straightforward topic really. Different people mean different things. Always seems best to ask. You are very kind to reply and clarify exactly what you mean for us to use. That is all that is important. Names are neither here nor there really.
I’m sure that you are right and that there is no home made equivalent to the defatted nut flours on the market. I just meant to say that the closest thing you could make at home to the light dry defatted stuff in packets might be nut pulp flour, made as I suggested, by straining but milk etc. It wouldn’t be defatted to the same extent I’m sure but it is lighter and drier than the whole ground nut meal. And some people I see in the raw food world seem to use nut pulp flour quite often.
Getting confusing
Thanks for deleting my mistakes!
Bedtime here,
Goodnight x
Richa says
March 24, 2016 at 2:59 pmYes true. Many terms mean different things in different countries. For eg, chili powder in the US is a mix of cayenne, paprika, some herbs and spices. Chili powder in India means just plain hot cayenne powder. Now that would make a big difference in the recipes if you use a tablespoon of Indian chili powder for the US 🙂
Yes, I think the nut pulp flour used a lot because the raw community probably always make their own nut milk and always have a load of pulp to use! So they have recipes that use nut pulp flour instead of nut flour. I can understand that there might be some companies who would sell that kind of flour as well as sell the ground nut flour, and also the fully defatted version. and use random names and confuse us all 🙂
Louise says
March 24, 2016 at 9:37 amThis looks amazing. I only have cardamon pods, not ground cardamon. Is it possible to substitute? Thanks 🙂
Richa says
March 24, 2016 at 11:17 amyes. open the cardamon pods using a knife and use the black seeds. Pound the seeds in a mortar pestle or blend or use a coffee/ spice grinder to grind the seeds and use.
Louise says
March 24, 2016 at 8:36 pmThanks!!
Helen says
March 24, 2016 at 11:21 amYou line your loaf pans so neatly. I make a real mess trying to fit the parchment paper tidily. What’s the secret!?
X
Richa says
March 24, 2016 at 11:43 amYou should see some of my other posts where I put one sheet in, they arent as pretty 🙂 . When I have the time and energy, I cut the parchment sheet by width and length of the loaf pan so I can fit the 2 pieces in width and length. Makes it easier to pull out the loaf and easy clean up.
Helen says
March 24, 2016 at 2:09 pmI’ve just looked up how to line cake tins on the ‘ bbc good food ‘ website. There’s a great little video showing some fascinating tricks! It looks so easy but I’m sure it isn’t. It’s a bit like putting on a duvet…..looks and sounds easier than it is!
emily says
March 25, 2016 at 4:14 amI made this cake for Easter and it turned out really great! Thanks for the recipe!!
Richa says
March 25, 2016 at 12:12 pmAwesome !
Sarah says
March 26, 2016 at 11:30 amHi Richa,
This looks amazing, but you mention grating carrots and then adding apples etc to the carrots, Which carrots. I presume that the grated carrots go into step 2, and the chopped ones in step 3. Is this correct?
Thanks!
Richa says
March 26, 2016 at 11:56 amThe chopped carrots get blended and the grated carrots are soaking in the bowl in maple syrup.
martha rothgeb says
March 26, 2016 at 5:18 pmHi, do you have a suggestion to make this cane and beet sugar free. Thanks
Richa says
March 26, 2016 at 6:43 pmuse stevia.
Helen says
March 29, 2016 at 5:01 amI’ve never had the confidence to sub stevia for sugar in baking because of the potential to destroy the recipe completely, not in terms of sweetness or aftertaste, but because of the reduction in bulk, and so on. The sugar must often play a vital role in recipes. I see you tell us above that it’s ok in this cake recipe.
Are there any general rules regarding this issue? I notice that in this recipe, the sugar goes into the ‘wet’ mix and presumably dissolves so I can see why stevia might be passable. But when the sugar goes I with the dry mix I see the potential for things being less than ideal. Is this the reason why it’s ok in this case? Or are there no rules at all, and no way of guessing beforehand?
Helen x
Richa says
March 29, 2016 at 11:20 amYes, you are right. It depends on where the sugar is used. If sugar is in the dry ingredients, like in vanilla or sponge cake, it is adding a lot more bulk, so you would need to adjust the recipe a bit to make a similar batter. If the sugar is in the wet, it doesnt add as much bulk but adds moisture and hold. It depends on the general moisture in the recipe, you might need to add a bit more wet. Here is an article with some tips on adjusting. http://www.livestrong.com/article/283456-how-to-bake-with-stevia-instead-of-sugar/ I haven’t baked much with stevia as I do not like the taste. I might experiment with no sugar options if i find something that I like. In a recipe like this, the fruit puree makes the wet thick enough to provide the hold as well as some extra moisture. so the recipe might be less fussy compared to a plain cake.
I think I had the subscription to the comments option, seems like that plugin was deleted. I added it now. You should see a subscribe to the comments check box now.
Helen says
March 30, 2016 at 1:31 amThank you very much for all this information. It’s really interesting. If I don’t want refined cane sugar but don’t want to muck things up in baking I sometimes use xylitol but it’s expensive and in general think that there’s no real harm in a little cane sugar taken with food in moderation. Yes, stevia does taste a bit funny but I use it if I want extra sweetness in hot drinks. I am more concerned for my teeth/dental health than my waistline.
Thanks again for all your help and information
Helen
Richa says
March 30, 2016 at 10:41 amHow about date sugar or coconut sugar? or a combination of those with a little stevia. that way there is some sugar to perform the bulk or hold in the recipe and stevia to sweeten it further. Try my 1 bowl banana bread. that has like 2-4 tbsp sugar. if you use really ripe bananas, then omit the sugar and add a bit of stevia. that recipe doesnt depend on the sugar.
Helen says
March 30, 2016 at 4:12 pmThank you. I haven’t heard of date sugar and will look into the idea of trying some. Coconut sugar is expensive here too sadly.
I don’t really understand why unrefined cane sugar is such a baddie and on so many peoples hit list. I avoid it because of its reputation among the health conscious…but I’m not sure why. Surely extrinsic sugar is sugar wherever it has come from. I sweeten with fruit wherever possible but don’t dare do this in baking recipes.
Thank you for the recipe suggestion. I love bananas and always have spare. I peel and mash and freeze any which are sitting getting overripe so they are always ready for when the banana urge strikes.
Helen xx
Richa says
March 30, 2016 at 5:40 pmDate sugar might be expensive too. Refined sugar can be refined using animal bone char, hence refined sugar can be on a non vegan foods list, hence I use unrefined cane sugar. I have no nutrition background so I can’t really comment of badness or not of sugar. There are many interpretations in the health world about what is “healthy” by people or docs, which different doctors don’t even agree with each other on. So we use everything in moderation with occasional treats. The recipes are about making it easy to eat amazing food without animal products, and keeping it somewhat healthy in a general healthy definition way, without vilifying any particular food (sugar, soy, oil). The cake takes 3-4 days to finish as we eat some for breakfast and a slice for snack later.
Helen says
March 31, 2016 at 3:00 amRicha
You are one lovely thoughtful and talented woman.
Your balanced attitude to eating and baking, (in which everything ethical, vegan, unrefined, and generally healthy, taken in moderation, is fine) is exactly what makes your food (and you!) so appealing.
I am more than happy with a little unrefined cane sugar (fair trade of course) and so glad to see you use it. Taken to the extremes I see everywhere around me, the act of following fads and vilifying certain foods for no clear reason (other than fashion/trend) can be far more unhealthy than eating and enjoyment, as you clearly agree.
I love your work and I only came across it a matter of days ago. Your recipes are beautiful, affordable and accessible. It is greatly appreciated. I’ll be sticking around.
Love Helen X
Helen says
March 29, 2016 at 5:03 amIs there a way of signing up for alerts to the fact that you have commented on our comments? I often can’t remember where I’ve posted things.
Helenx
Helen says
March 30, 2016 at 1:32 amI hadn’t seen the. ‘Notify’ box sorry. Thank you for pointing this out,
Helen
Helen says
March 31, 2016 at 3:03 amI notice that despite checking the ‘notify’ box, I have to re-check it every time I write a comment here. I thought I’d let you know incase it’s an error. It keeps undo in itself.
X
Ruby Nair says
April 7, 2016 at 4:56 amHi Richa, I recently made this cake and it came out great. Thank you for an awesome recipe. I love carrot cakes so this just hit the spot 🙂
Richa says
April 7, 2016 at 5:33 amAwesome!
jk says
April 17, 2016 at 7:47 pmYet another awesome recipe. I’d been craving a carrot cake with real-food ingredients and this was exactly the answer. Turned out wonderful even though I accidentally left out the blended carrots. Delicious batter too – even “cleaning” the bowl is a treat. 🙂
Richa says
April 17, 2016 at 7:51 pmAwesome! so glad it turned out so well!
Morgan says
April 24, 2016 at 10:21 amThat frosting is fabulous. I didn’t even soak the cashews and my little nutribullet (that I got from your recommendation) worked perfectly. Haven’t made the cake, but am using this frosting in your 1-hr cinnamon rolls, which are rising beautifully now. 🙂
Richa says
April 24, 2016 at 11:29 amyay! i love that nutritbullet. its a breeze to clean and works out fine for the quantities i use.
Shannon says
June 5, 2016 at 4:27 pmOh my gosh, this is just nothing but YUM! So many flavours rolling around in there, and I’m a huge sucker for cardamom so….wowza.
I’ve had two slices. But it’s vegan and stuff, right? So I can have like six more tonight without any guilt?
😉
Richa says
June 5, 2016 at 5:55 pmtotally! 🙂
EllsBells591 says
June 7, 2016 at 5:02 amHi Richa,
I wanted to say that I made this a few days ago and it is LUSH!! I’m so impressed as I am a recent convert to a plant based diet, and my cake efforts haven’t gone brilliantly so far. I am trying to avoid as much fructose as possible, so used brown rice malt syrup instead of maple, and dextrose instead of the normal sugar. It is fantastic!! I also had to leave out the walnuts as my daughter isn’t keen at all, but it screams out for them 🙂 I didn’t have all the ingredients for the icing so didn’t make it this time, but will definitely try next time round.
Thanks so much for the recipe,
EllsBells591
Richa says
June 7, 2016 at 10:58 amThats awesome! so glad it turned out so well!
Natalie says
June 27, 2016 at 5:42 amMade this without the walnuts, ginger or raisins (unfortunately realized we didn’t have them at the last second!). Think the raisins were really needed for the sweetness so I wish I upped the sugar. Still really yummy. Just wanted to comment because the cream cheese icing was amazing! I had some cashew cream cheese I’d cultured with probiotic powder over night and even though we didn’t have coconut flour, adding in some desiccated coconut really brought out a cream cheesey flavor.
Richa says
June 27, 2016 at 9:36 amAwesome! yes the raisins do add quite some sweetness. You can use chopped up dates too.
Katelyn says
July 11, 2016 at 1:11 amThis recipe was divine. It came out moist and overall perfect. Will be making this more in the future ! Thank you for sharing this amazing recipe
Ana says
July 24, 2016 at 7:32 pmThis frosting looks amazing! Is it good to keep out of the fridge? Or does it get too runny? `
Richa says
July 24, 2016 at 7:47 pmit depends on the thickness of the cream and the ambient temp. If you use less water, the cream is quite thick and With a cooler kitchen, it generally holds well.
Oana says
August 5, 2016 at 7:44 amHi Richa!
First of all, congratulations on this blog, I think it’s a wonderful resource, especially for a vegan (90%, still in the transition phase, but almost there). I’ve also just ordered your book and am very excited to try out recipes from it.
I made the carrot cake yesterday and I think it is a great recipe. I should have left it 5-10 more minutes in the oven, but that’s my bad. However, the fact that it was a bit too moist in the middle did not prevent me from eating almost half of it today. I did however have a problem with the frosting. Although yesterday it tasted great and I covered the cake with it, today it kind of oxidised and tastes a bit off. Do you have any idea why that happened? Mine was a bit on the solid side, not as runny as yours seems to be.
Thanks for creating this beautiful space!
Oana
Richa says
August 5, 2016 at 10:02 amYes, bake longer. the baking time would depend on the moisture in your loaf and your oven. Many variables, so always check with a toothpick in the center.
I am not sure what happened. What did the cashew cream taste like? maybe it was the lemon juice? Packaged lemon juice can start to taste different. I have kept cashew cream refrigerated for days on or off the cake and it stays fine.
Oana says
August 8, 2016 at 1:26 pmThanks for replying. It was freshly squeezed lemon juice, so that wasn’t it. But you actually answered my question without realising it: I did not put the cake in the fridge. I usually find that these types of loaves keep well at room temperature (covered) for 2-3 days, but I don’t usually use frosting so I didn’t realise that I should keep this one in the fridge. I will do that next time.
Richa says
August 8, 2016 at 1:42 pmah yes, the cream probably went bad. You can wipe it off and use the loaf if you like.
Oana says
August 9, 2016 at 5:55 amOh yeah. definitely, I did that. Couldn’t have left it go to waste, it was delicious.
Brian Evans says
August 14, 2016 at 1:25 amCake looks great. Do you think this recipe would work if you baked it in a round cake pan instead of a loaf pan? Thanks
Richa says
August 14, 2016 at 10:22 amYes, it should work in a round pan. Bake until a toothpick from the center comes out clean.
ck says
September 29, 2016 at 3:58 amThis is really yummy, I followed the steps using half the portion, and it turn out well, even though bake using rice cooker.
Thanks for sharing the recipe.
Gabriela says
January 15, 2017 at 3:59 pmJust wanted to say thank you for posting this recipe! It turned out moist and yummy and had that feel-good sensation afterwards so I really enjoyed my first time baking a vegan cake – successfully!
I did exchange some ingredients according to my cupboard contents, like ground chia seed for ground flaxseed, sweet potato instead of apple and some homemade candied orange peel instead of the walnuts (nut allergy, I’m afraid). Also loved the fresh ginger addition, which usually only goes in my gingerbread…
Will definitely bake again for friends and family!
javier RH says
February 1, 2017 at 3:44 pmHi Richa,
What is the difference between using only baking powder or y baking powder& baking soda? Can I use only baking powder?
Thanks
Richa says
February 1, 2017 at 6:34 pmSince there is no egg in vegan baking, i prefer to use both baking powder and baking soda for rising and structure.
Evan says
March 2, 2017 at 7:45 pmOk ok… I am currently away from my own kitchen for three months and I have literally a hundred recipes by you already bookmarked and waiting to be tested. I don’t know where to begin! Can’t wait to make it.
sali says
March 4, 2017 at 11:18 amI would love to make this carrot cake recipe, but I need to see its nutrition guide as I have dietary restrictions.
Richa says
March 4, 2017 at 1:27 pmYou can copy the recipe ingredients into an online nutrition calculator like myfitnesspal or caloriecounter etc
Lalita says
April 3, 2017 at 8:52 pmHi Richa,
I made this carrot cake today. It was awesome and tasted yummy. My cake was baked in 45 min. I want to know, how to store the cake? Can I keep in fridge or leave on counter top? Thank you.
Richa says
April 3, 2017 at 11:24 pmIf it isnt frosted, then you can keep it on the countertop for the day. If it is frosted, you want to refrigerate it for upto 4 days. Let it come to room temp before serving
Noel says
April 26, 2017 at 8:12 amHi Richa,
For the cardamom, should I be using the green ones or the black ones? This will be a first for me to use this spice.
Thank you,
Noel
Richa says
April 26, 2017 at 11:44 ampowdered cardamom is generally green cardamom. If you have cardamom pods, then use green, peel, discard peel, crush the seeds and use.
Noel says
April 27, 2017 at 1:36 amThank you – very useful information! Just that I have never used this spice before and when I went to look for it, there were only pods.
Sferd says
May 14, 2017 at 8:49 amI used a mixture of 1/2 Oat Flour and 1/2 White Whole Wheat which seemed to work well.
A note of caution: if you do not have a small blender such as a NutriBullet or a BlendTec Twister, I would recommend making a double batch of the frosting. As I have only regular-sized BlendTec carafes, I had a VERY difficult time with the frosting. It never truly got smooth. The flavor was great, but it just didn’t come together & was grainy.
Other than the issues with the frosting, this was a terrific recipe which my hubby truly appreciated me making for his birthday!
Richa says
May 14, 2017 at 6:05 pmGreat. Thanks! yes make a larger quantity for frosting other things as cupcakes, cinnamon rolls etc
Melissa says
May 19, 2017 at 7:05 amI made this last night for our dessert. My whole family loved it. Thanks for a great recipe I’m sure to make again and again!
Charlotte says
July 17, 2017 at 4:09 amThank you for this delicious vegan carrot cake! I’ve also tried replacing the sugar with rice malt syrup and have made it without any oil. The cake still turned out super moist and is most definitely our go-to carrot cake recipe 🙂 I’ve also tried it with 1/2 buckwheat flour, which works well too.
Richa says
July 17, 2017 at 10:02 pmSounds great!
Shruthi Ravi says
September 19, 2017 at 10:26 amRicha, this cake was so amazing. For some reason, it reminded me of gajar ka halwa and my husband totally had the same thought. Anyway – I actually made it for my daughter to take to school, and the kids totally loved it. I’m glad I made extra for me and the hubs to devour LOL
Thank you thank you!
Richa says
September 19, 2017 at 10:39 amThats awesome! Yes it does taste somewhat like halwa esp if you add cardamom. The slow roasted carrots and spices. yum!
Susan Wiseman says
October 14, 2017 at 8:41 amHi, the chopped carrots, do you puree them raw?
Richa says
October 15, 2017 at 5:02 pmyes
Sita says
October 15, 2017 at 4:38 pmHI Richa! I just made this and it is delicious. My husband had two pieces. It is moist and yummy. My question is about how to store it. I don’t anything about that and would love to store it the best way possible. I also made your cauliflower kofta curry this weekend. You are really amazing! Sita
Richa says
October 15, 2017 at 4:42 pmIn the refrigerator for upto 3 days. i’ll update the recipe. So glad they both turned out so well!
Sita says
October 15, 2017 at 6:50 pmThanks Richa. I also have a question about the sauce fir the cauliflower kofta curry. It has come out really tasty but very thin the three times I have made this dish. What do you suggest to thicken ht?
Richa says
October 15, 2017 at 7:35 pmadd less water or some cashew cream to thicken. It is a thinner sauce compared to malai kofta as its just onion tomato mixture by design. You can also thicken the sauce by cooking it longer before adding the kofta
Simon says
November 28, 2017 at 4:02 amHi Richa,
Is there any reason I shouldn’t replace the maple syrup with agave syrup? I rarely have maple syrup, but always have agave kicking around in a cupboard.
Richa says
November 28, 2017 at 9:31 amit should work with agave
JdW says
February 19, 2018 at 3:31 pmDo you think this would work if I substituted applesauce for the oil?
Raquel says
September 17, 2018 at 4:44 amSuper bummed to say this was a huge disappointment in our household. The icing wasn’t even close to tasting like the real thing (something your recipes usually succeed in doing) and the loaf itself was incredibly dense & dry. Carrot cake is a favorite guilty pleasure, but this one missed the mark 🙁
Richa says
September 29, 2018 at 2:44 pmI am sorry it dint work out for you. the icing is not the same as a sugar icing, but a version of cream cheese style lighter and less sweet frosting. You can use a sugar based icing of choice. how did just the cake turn out?