Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Since I made the hot-cross buns on good Friday, I get the craving to something sweet again.

A few days ago, the weather forecast said Sunday will have rain. Then we’re not willing (but have to) to cancel our annual barbecue party. Surprisingly, we saw the sun shining through the curtain in this morning. Although it is still a bit of windy and chilly. Nevertheless, it still sunny though.

Carrot cake was the most popular cake in my family. They love the fluffy, moist and nutty flavour. That’s the vegetarian version made with eggs, I still have to make it for them. But I will make the vegan one for me to cheer myself. Is it fair enough?

Vegan cake is far easier and quicker to prepare than the dairy cake. It doesn’t need any egg whisking work at all. You only need two mixing bowls, one for the wet ingredients and the other for dry ingredients. Then pour the liquid into the dry, fold all together until well incorporated. Bake in the preheat oven for certain time until golden brown and the cake come out so moist and spongy.

At the same time, I declare that I’m not a sweet fan once again! Lots of frosting or icing are too sweet for me, they use so much powder sugar/ icing sugar and butter to make the buttercream. On this recipe, I read through so many blogger’s ideas and make up this no-sugar frosting for a healthy choice. Wish you like it! 🙂

Vegan Carrot Cake with ‘Cream Cheese’ Frosting


For the Cake: 

  • 2 cups Carrots, peeled and grated
  • 1 to 2 tbsp Orange, zest only
  • 3/4 cup Chopped walnuts or pecans
  • 1 1/4 cup All purpose flour/ Plain flour
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Mixed spice or Allspice
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Black salt
  • 1/2 to 3/4 cup Unrefined coconut sugar
  • 2 tbsp Flax meal + 6 tbsp water, mixed and set aside
  • 1/4 cup+ 1/8 cup Vegetable oil of your choice

For the Vegan cream cheese frosting: 

  • 1 cup Raw cashews, soaked in hot water for an hour, rinsed
  • 1/4 cup Sugar-free Nut milk of your choice, I used hazelnut milk
  • 1 Lemon, juice only
  • 1/4 cup Maple syrup
  • 1/4 cup Coconut oil, melted
  • Pinch of pink salt, to taste
  1. For the cake: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, mixed spice or allspice and black salt until combined. Mix the flax meal with water, set aside for 5 minutes.
  2. Grate the carrot and mix into the bowl with flour and add the orange zest and chopped nuts as well. Put the sugar and flax ‘egg’ in a food processor, process the ingredient until frothy and thoroughly well combined. Then add the oil in a steady stream when the processor still running. Work until the mixture appears light colour and well emulsified.
  3. Transfer the flax ‘egg’ mixture to the mixing bowl with the carrots and flour. Add nuts in if you use at this step. Using the spatula to stir until thoroughly incorporated.
  4. For the ‘cream cheese’ frosting: Add all ingredients to a high-speed blender, like Vitamix if you own one. But I still owned an old fashion blender, I need to scrape the side few more times to blitz again. And blend until very creamy.
  5. Spread mixture evenly on top of carrot cake base and sides before serve. You can decorate the cake with walnuts or mini marzipan carrots. But I can’t wait to do my test taste first.

Note: If you don’t want to do too many washing afterward. It is not necessary to use the food processor. Just whisk all wet ingredients together and whisk in the dry ingredients.


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