Vegan Carrot Cake Recipe

It s raining cats and dogs today, autumn is here, so what’s better than baking on such day…

Whenever I get a recipe that I like, I do try to make a version for myself.
Whatever it is I like to avoid: less sugar, no animal products, spelt flour or nut flour instead of wheat, no yogurt because of the plastic container so I use apple sauce, etc..

I also don’t like to buy any fancy ingredients you just need once a year, so I always just use what I have in my kitchen or what I can find in my local stores. 

Cooking and baking from scratch is the best way for anyone having food allergies, or just wanting to adapt recipes to their lifestyle choices.

With normal cooking it is way easier to just swap ingredients.
When it comes to baking it can be a little more difficult. Depending on what it is, you might need exact measurements. I am quite good in baking without any recipes because I do have a lot of experiences (regularly baking since years, even in my own café I owned a couple years ago).

If you are a beginner it is definitely a great idea to follow recipes for baking. I do try to share some recipes when I remember to write down the amounts of the ingredients.

Be aware that if you change a cake recipe the result might be a little bit different from the original.  But different doesn’t mean it won’t be delicious 🙂

Green Tip:

I always look for plastic free products (paper packaging, bulk or glass).
If I can’t find them plastic free, I always choose: the organic alternative, the one with less packaging (avoiding double packaged products), with the best recyclable packaging in the city I am in, or I go for the biggest bag to refuse the small packages.

I also buy products that I need if they are on the “last chance shelf” because of the expiration date, or if fruits and veggies are spotted or over ripe. {#nofoodwasted}

Brown bananas are perfect for baking or sweeten your porridge.

Vegan Carrot Cake Recipe

  • 200 g sugar (brown, white, xylith)
  • 150 ml Oil (rapeseed, coconut, etc. or vegan butter)
  • 4 Tbsp apple sauce (you can also use vegan Yogurt) 
  • 3 linseed “eggs” (1 linseed egg: 1 Tbsp kibbled linseeds plus 3 Tbsp warm water. Let soak for 10 minutes. 1 linseed egg replaces 1 chicken egg here)
  • 1 tsp vanilla extract or fresh vanilla from a pod.
  • 250 g spelt flour (you can also use normal white flour)
  • 1 tsp baking soda/natron
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 260 g grated carrots (no grater? Use a peeler to slice the carrots, then cut in small pieces and use a hand-blender to make the pieces smaller)
  • 1-2 tsp apple cider vinegar or fresh lemon juice
  • optional: 150 g walnuts cut in small pieces.
  1. Preheat oven to 180 degrees Celcius and use some coconut oil to grease the baking form. 
  2. Mix sugar, salt, oil, linseed “eggs”, cinnamon, vanilla, apple sauce with a fork until it is well blended.
  3. Stir flour and baking soda into the mix. Stir short.
  4. Mix in the grated carrots with ACV/lemonjuice and blend in to the dough.
  5. If you use walnuts blend them into the dough at the end and pour the dough into your baking form.

I did not use walnuts for the cake on the photos, because the only walnuts from bulk came from Australia. Not very local for me at the moment (Germany), so I just made the cake without.

5. Bake cake for approx 38-50 Minutes. It can vary depending on your oven or on the flour and ingredients you use.

If you like any frosting you can make one with powdered sugar and vegan cream cheese or coconut oil, or vegan butter/margerine. Or use a lemon frosting made with powdered sugar and lemon juice.

All the Ingredients
Ready to go into the oven
finshed after 40 Minutes

Let me know about your favorite cake or which recipe you would love to turn into one that suits your diet.

Share this:

Add a Comment

Your email address will not be published. Required fields are marked *