Carrot Cake with cream cheese icing

plant based carrot cake

With its superb spice flavour, this plant based carrot cake is super moist with a velvety cream cheese frosting, this is truly the best plant based carrot cake.

Preheat the oven to 180°C/fan 160°C. Grease 2 x 20cm (8in) round cake tins and line the bases with baking parchment.

Strain the chickpea juice from the can of chickpeas (and reserve the chickpeas for another recipe) into a large bowl along with the juice of half a lemon and whisk for around 5 mins until it turns into a strong foam, not quite stiff peaks but getting there, the aqua faba is now ready. The lemon juice is there to react with the baking soda and help it rise and neutralise any metallic taste

In another large bowl, except for the aqua faba , throughly mix all the ingredients for the cake mixture.

Then fold in to this mix, the aqua faba, a third at a time, when all combined, spoon the mixture evenly between the two tins that have had the bottoms lined with greaseproof paper.

Put the cakes in the oven and bake for about 40 minutes, or until golden brown, risen, and a cake tester (a toothpick) comes out clean. Transfer them (removing the greaseproof paper) to a wire rack to completely cool.

While the cakes are baking, make the icing, put the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
Place in the fridge until ready to use.

When the cakes are completely cooled, which can take up to an hour, assemble the cake: spread half the icing on the top of one cake, and then sit the other cake on top of this, and spread the remaining icing on top.

Decorate the top of the cake with chopped walnuts.

Store in an air tight container for up to 3 days.

plant based carrot cake
Print Recipe
5 from 1 vote

Carrot cake with cream cheese icing

With its superb spice flavour, this plant based carrot cake is super moist with a velvety cream cheese frosting, this is truly the best plant based carrot cake.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: cake
Cuisine: Modern British
Servings: 8 people
Calories: 577kcal

Equipment

Ingredients

For the cake

  • 100 ml sunflower oil
  • 30 ml Aqua faba – juice from a large tin of chickpeas strained whisked into a strong foam
  • 200 g muscovado sugar
  • 200 g carrots peeled and coarsely grated
  • 300 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 75 g walnuts chopped
  • 20 ml lemon juice – juice of half a lemon

For the icing

  • 50 g vegan block butter – room temperature
  • 30 g icing sugar
  • 250 g plant based cream cheese room temperature
  • 1 tsp vanilla essense
  • 25 g walnuts chopped to decorate

Method

  • Preheat the oven to 180°C/fan 160°C. Grease 2 x 20cm (8in) round cake tins and line the bases with baking parchment.
  • Strain the chickpea juice from the can of chickpeas (and reserve the chickpeas for another recipe) into a large bowl with the juice of half a lemon and whisk for around 5 mins until it turns into a strong foam, not quite stiff peaks but getting there, the aqua faba is now ready. The lemon juice is there to react with the baking soda and help it rise and neutralise any metallic taste
  • In another large bowl, except for the aqua faba , throughly mix all the ingredients for the cake mixture.
  • Then fold in to this mix, the aqua faba, a third at a time, when all combined, spoon the mixture evenly between the two tins that have had the bottoms lined with greaseproof paper.
  • Put the cakes in the oven and bake for about 40 minutes, or until golden brown, risen, and a cake tester (a toothpick) comes out clean. Transfer them (removing the greaseproof paper) to a wire rack to completely cool.
  • While the cakes are baking, make the icing, put the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.Place in the fridge until ready to use.
  • When the cakes are completely cooled, which can take up to an hour, assemble the cake: spread half the icing on the top of one cake, and then sit the other cake on top of this, and spread the remaining icing on top.
  • Decorate the top of the cake with chopped walnuts.
  • Store in an air tight container for up to 3 days.

Nutrition

Calories: 577kcal | Carbohydrates: 63g | Protein: 9g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 241mg | Potassium: 209mg | Fiber: 5g | Sugar: 31g | Vitamin A: 4180IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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