Vegan Carrot Cake with Lemon Icing | Recipe

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Sunday, August 06, 2017

Yay! Recipe Time!

So I've made this cake twice now and it's so yummy I have to share it! It's super easy to make too, if i can make it it must be easy!

Yesterday I took this cake to one of my best friend's baby shower and received lot of compliments on which I said "it's vegan you know..." Haha! Criiiinge! I can't help myself...



1/4 cup of applesauce (I used Clearspring's Apple Puree)
1/2 cup of vegan spread, I use Vitalite
1 tsp salt
1 and a 1/2 tsp baking powder
2 tsp cinnamon
1 cup of caster sugar
1 and a 1/4 cups of plain flour
1/4 cup of dairy free milk (Barista Oatly on this occasion for me)
1 cup of grated carrot(s)


2 cups of icing sugar
1/4 cup of vegan spread
1 tbsp soy milk
juice and zest from one lemon 


Pre-heat your oven to 180°C. Grease and lightly flour a baking pan, I used a standard cake one.

In a mixing bowl or mixer, combine the applesauce, spread, salt, baking powder, cinnamon, sugar, flour and milk until well mixed. 

Add the carrots and gently combine.
Spread the mix evenly in your prepared baking pan.

Bake in the pre-heated oven for about 45 minutes.

Allow your carrot cake to cool completely.
When the cake is cooling we can make the icing which won't take long at all... All you have to do is literally mix it all together, I like to save some of the lemon zest to sprinkle on top. You can do this by hand or with a mixer.

Once your icing is mixed put this in the fridge to solidify a bit

When you're happy the cake is cool enough and the icing is thick enough to spread you can do just that, thickly spread the icing all over the top of the cake.

Don't forget the leftover zest for the top.


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