Hands down the best carrot cake ever!
I have been told this by several people and 99% of them were not even vegan!
Believe me this is not just me tooting my own horn!
The most recent comment I got said:
“The most fabulous carrot cake recipe! I tested 6 and yours was the best ❤”
Vegan or not you have finally found the best carrot cake recipe ever!
Quite possibly the easiest recipe to mix too since there is no mixer required!
tropical with pineapple & coconut or traditional with walnuts and raisins!
Notes for Success:
7″ cake layers are my go-to size when making layer cakes, but this recipe will also fit into a 6 cup bundt pan or 24 cupcakes
Keep in mind for cupcakes this recipe will not rise up to a dome, it will remain flat topped
The original cream cheese icing is very fragile to mix due to the very unstable vegan cream cheese icing, so it is best done by hand. However I have recently updated all of my cakes with cream cheese icing to this NEW 2-2-2 Cream Cheese Icing!
It’s shelf stable with no refrigeration required since there is no vegan cream cheese in the recipe!
The Best Vegan Carrot Cake Ever
This recipe is for 2 thick 7″ cake layers rather than the 3 layer cake I showed in the video. Alternatively you can make 1-8″x 8″ square layer. Use walnuts & raisins instead of pineapple & coconut!
Ingredients
- ¾ cup Vegetable Oil 177ml
- 2¼ cups All Purpose Flour 280g
- 1 teaspoon Baking Powder 4g
- 1½ teaspoon Baking Soda 4g
- ¼ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ½ cup Brown Sugar 105g
- ¼ cup Granulated Sugar 50g
- teaspoon Vanilla Extract 5ml
- 2 cups Shredded Carrots 250g
- 2 teaspoons Orange Zest
- 2 Tbs Orange Juice
- ¾ cup Crushed Pineapple drained
- ½ cup Unsweetened Coconut
Instructions
-
Preheat the oven to 350°F Grease and parchment line 2-7″ cake pans (or 1-8″ x 8″)
-
Lightly toast the coconut on a sheet pan for 5-10 minutes
-
In a large bowl combine both sugars with the salt, oil, vanilla extract, orange juice & zest
-
Then sift together all of the dry ingredients directly into the bowl & whisk smooth
-
Fold in the grated carrots, pineapple & coconut
-
Divide the batter evenly between both pans & bake for approximately 25-30 minutes
-
Cool cakes while you prepare the Cream Cheese Icing recipe according to that recipe post & then assemble cake as shown in the video
Notes
Storage: Carrot Cake can be stored at room temperature for up to 2 days, for longer storage refrigerate for up to 5 days
The Original Cream Cheese Icing in case you prefer that method!
Original Cream Cheese Icing
Vegan cream cheese is super fragile, so using the stand mixer or any electric beater seems to turn this icing to soup! I find that mixing it all by hand is the best way to go!
Ingredients
- Vegan Cream Cheese 2 Tubs 2cups (454g)
- Vegan Butter 1 stick ½ cup (112g)
- Confectioner’s Sugar 2 cups 240g
- Vanilla Extract 1 teaspoon
- 1 Cup Vegan Buttercream
Instructions
-
Smooth cream cheese and the softened vegan butter BY HAND with a wooden spoon or spatula
-
Add sifted confectioners sugar, mix evenly
-
Add extract then add optional vegan buttercream icing
-
Mix smooth
