Best Carrot Cake Recipe (Vegan)
No eggs, no dairy this soft, fluffy Best Carrot Cake Recipe (Vegan) is moist, light yet rich, delicious, packed with goodness of 2 ingredient homemade Almond milk, freshly grated carrots, topped with crunchy walnuts and super simple to make.
Servings 8 Inch round cake
Ingredients
Wet Ingredients
- 135 ml Milk room temperature
- 85 grams Brown sugar
- 90 ml oil
- 1 tsp Vanilla essence
- 85 grams Cane sugar
Dry ingredients
- 150 gms All purpose Flour 1+1/6 cup
- 3/4 tsp Baking powder
- 3/4 tsp Baking soda
- 1 PInch Salt
- 1/2 tsp Cinnamon powder
Other ingredients
- 150 grams Carrots grated 3 pcs
- 35 grams Walnuts
Instructions
- Preheat the oven to 175°C.
- Grease 8-inch round cake pan with oil and line it with baking paper.
Mix wet ingredients
- In a large mixing bowl, whisk together the milk, cane sugar, vegetable oil, and vanilla essence. Combine well.
Combine dry ingredients
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon powder, and salt.
- Fold and add Carrots:
- Gently mix the dry ingredients in 2 batches into the wet mixture, stirring just until combined without lumps.
- Fold in the freshly peeled, finely grated carrots and chopped walnuts.
Bake the cake
- Pour the batter in prepared tin and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Notes
1. This cake tastes good as it is, without frosting. But if you wish you may add cream cheese frosting also.
2. I have used only cinnamon powder as spice but you may add dry ginger power and nutmeg powder in the cake to flavor it.
3. You can replace walnuts with pecans, as Pecans taste amazing in the carrot cake. Feel free to add some raisins or dried cranberries to this eggless carrot cake also.