Vegan Carrot Cake with Orange Creme Frosting

Claire Evans, Diary of the Evans-Crittens
Vegan carrot cake with a hint of orange and crunch walnuts, iced with orange creme frosting to compliment the sweet carrot flavour.  Vegan.  Dairy Free.
5 from 3 votes
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Servings 15 people

Ingredients
  

For the Cake

  • 270 g carrots
  • 135 g walnuts (plus extra to decorate)
  • 1 tbsp orange extract (or zest from 1 orange)
  • 375 g self raising flour
  • 2 tsp baking powder
  • 240 g soft light brown sugar
  • 1/2 tsp grated nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 400 ml soy milk (only add what's needed)
  • 160 ml vegetable oil

For the Frosting

  • 400 g icing sugar
  • 100 g vegan margarine
  • 50 g vegan cream cheese
  • 3 tbsp soya milk add as needed
  • 1 tsp orange extract
  • walnuts and grated carrot to decorate (optional)

Instructions
 

For the Carrot Cake

  • Preheat the oven to 180 C / Gas 4. 
  • Grease 2 tins or 1 large tray bake tin.
  • Peel trim and grate the carrots (when making this cake for "fussy" eaters I blend the carrots).  Add the orange extract or zest.
  • Finely chop the walnuts (I put them in a paper bag and  rolled over them with a rolling pin). Add to the grated carrots and orange.  
  • Put all the dry ingredients- flour, sugar, baking powder, cinnamon, nutmeg and all spice into a bowl and mix together.
  • Add the oil and mix well.
  • Stir in the soya milk until fully mixed and the batter is smooth (only add as much soya milk as needed).
  • Add the carrot, walnuts and orange to the bowl.  Mix well.
  • Pour the cake mixture into the tray bake tin (or between two cake tins).
  • Cook for 25- 30 min.  Once the cake is cooked and golden check if it's ready using the skewer test (it's ready if the skewer comes out clean).  
  • Leave to cool before turning out from the tin and decorating.

For the Frosting

  • Place the margarine and cream cheese into a bowl.
  • Sieve the icing sugar into the bowl and cream well.
  • Add the soy milk a little bit at a time until the frosting is soft and fluffy but not too runny (disclosure:  I added too much milk to my frosting!  If you do the same add more icing sugar.)
  • Add orange extract (optional).
  • Spread the frosting over the tray bake.  Decorate with left over walnuts and grated carrot if you wish (if making a two layer cake add frosting in between the two layers). 
Keyword vegan carrot cake