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Consider vegan carrot cake for your next party: opinion and tips



Secondly, I have since made a fabulous vegan cream cheese frosting using a homemade vegan cream cheese. It is seriously delicious, so if you want to give that a try instead, then go for it. The lemon buttercream frosting recipe from our vegan lemon cake is also a winner if you want to use that instead.


My first time making a vegan carrot cake and vegan frosting. It was amazingly moist, I wondered how it works especially using the flax eggs. It looked wonderful and the taste was great. My vegan friends loved it.




Consider, vegan carrot cake opinion useful




Baking tip: I recommend loosely covering the carrot cake once it is cool and letting it sit overnight on the counter. If you can wait, the recipe tastes sweeter and has a lighter texture the next day.


The vegan carrot cake recipe calls for shredded carrot, applesauce or pineapple, optional oil, white vinegar or apple cider vinegar, flour, pure vanilla extract, cinnamon, baking soda, sugar, and a pinch of salt.


Spelt, oat, white all purpose, and some brands of gluten free flour will work. We have not tested the recipe with whole wheat flour, pastry flour, coconut flour, or almond flour. If you want a low carb and sugar free carrot cake, try the keto carrot cake option mentioned in the recipe below.


Add a little nondairy milk of choice as needed. For reference, this recipe yields about 2 cups of frosting, and I used about 1/2 cup of frosting on each of the layers of the carrot cake in the pictures.


I made this carrot cake for company today and it was amazing! I used crushed pineapple instead of applesauce and used 1cup of almond flour and 1/2 cup of cassava flour to keep it gluten free.Turned out perfectly!Thanks so much for the fantastic recipe.?


Love the way this cake tastes. We used coconut flour but it made the batter and cake dry and it came out more like a still very delicious coconut-carrot crumble rather than a cake. So if you are going to use coconut flour just keep mind that it has a higher moisture absorbancy rate than regular flour. We are going to experiment with this recipe some more and hopefully find the right liquids to coconut flour ratio.


Absolutely Fabulous! Made this for Easter this year with a cream cheese frosting (I am not vegan so just used regylar cream cheese and butter) and oh my heavens such a perfect cake. So much flavor and moist. Thanks again Katie! I have never been disappointed with any of your recipes!


This carrot cake recipe is fantastic. Have made this a few times with vegan cream cheese or cashew cream frosting and everyone loves it. I always add the optional extras and add sultanas, walnuts and a bit of shredded coconut which add to the texture and taste. One of my favourite cake recipes!


Hi. This carrot cake is so flavorful! I made it gluten free using King Arthur All Purpose gluten free flour blend. My only issue was the cake turned out a bit dry. The first time I baked it I did 31 minutes. The second time around I baked it for 28 minutes and it was still on the drier side. The batter was very thick, but not dry. I used the applesauce and oil and other ingredients as stated. Do you think it is a matter of baking it for even less time or adding extra moisture with more applesauce or oil? Thank you!


I made this carrot cake today and it is delicious! The texture was nice after baking for 30 minutes. I weighed the shredded carrots and you really have to pack them in to get to 200 g, so it was very helpful to have that reference. I also finely grated the carrots. I used crushed pineapple, applesauce in place of oil, coconut sugar, and added 1/2 cup chopped walnuts and 1/4 tsp each of cloves, nutmeg and allspice. I used all spelt flour which I think impacted the rising, based on what I researched about spelt flour. Next time I will try half all-purpose and half spelt flour to see if it rises more. May also try 3/4 tsp baking soda to see if that will help with the rise.


I make this cake for Easter for my vegan nieces. They absolutely loved it. Even the non-vegans said it was the best carrot cake they had ever tasted. The entire cake was eaten(I doubled the recipe for a 2 layerCake. It was the most popular item on the dessert table. This was my first time making a vegan dessert. The recipe was clear and easy to follow. I will definitely make it again


This recipe was my first time attempting a vegan cake (for Easter). I have make it 3 times since then. It is always the favorite cake on the dessert table. Everyone is shocked that it is vegan. It is super moist and very flavorful. It is definitely my Go To carrot cake recipe.


I guess they started putting carrots in cakes back in the Middle Ages as a substitute for sugar because sugar was so expensive. It looks like we can thank the Brits (England) for this idea. Brilliant thinking! And it seems the settlers brought the recipe with them to the Colonies, which is really good for us.


Today we use both sugar and carrots in our carrot cakes, so it must be extra special. Carrots seem to vary somewhat in their sweetness depending on the climate in which they grow. I love the young, sweet carrots right out of the garden here in New England; the flavor is so pure and sweet. But I have to wait until fall for that.


The essential ingredient in a carrot cake is carrots, of course, and the sweeter, the better. I shred the carrots finely. It looks more appetizing and works better in the batter. I also use carrots for decorations in this cake, so when you select the carrots, look for smaller, thinner carrots, as you do not want the carrot tops to overwhelm the cake. Use the carrot greens as decor around the carrot tops. Make sure to cut the carrots, leaving just a little piece to go into the cake, even though the idea is to make it look like the carrots are growing right out of the cake.


Loved it.Only changed the topping a little, to make it taste more like Swedish carrot cake where the topping is more sour.So I used only half of the sugar and a bit more lemon juice.Also doubled the whole recipe and used a 28cm form, since we had guests. Worked wonderfully.


Daisy's Classic Carrot Cake is our #1 bestseller, and for good reason! With a full POUND of carrots, this three-layer version of Daisy's classic cake is incredibly moist. You'll forget it's vegan AND gluten-free! Learn More


This sugar-free carrot cake is great for breakfast because it contains lots of healthy fiber and carbs from oats, carrots, and dates. The recipe contains 2 1/2 cups of finely grated carrots. I am sure you know that carrots contain lots of beta-carotene which is a powerful antioxidant and very good for us.


But this eggless carrot cake also contains healthy fats and proteins from nuts, which means you will stay full for a longer time. I also love to eat this vegan carrot cake as a delicious dessert in the afternoon, as we all know the cravings for sweets that kick in around 3 pm (or is it just me?).


In the last few years, ONE has expanded into the world of plant-based protein bars. Carrot cake is one of four vegan flavors available, all of which include twelve grams of protein and one gram of sugar. With flavor profile and texture being such a massive part of taste, there is largely mixed feedback on the ONE Plant Carrot Cake Bar. Hopefully, the brand will continue innovating and releasing new flavors to improve its vegan protein bar offering.


Although ONE has a good track record of producing tasty and high-protein bars, its plant-based carrot cake bar is not worth the investment. In terms of nutritional content, taste, texture, and cost, the balance is not right.


Ingredients: dairy free cream cheese (filtered water, coconut oil, tapioca starch, coconut cream, non-gmo expeller pressed safflower oil, vegan natural flavors, pea protein isolate, sea salt, cane sugar, xanthan gum, potato protein isolate, lactic acid (vegan), vegan enzyme, lemon juice concentrate, guar gum, locust bean gum) frozen egg whites, evaporated cane sugar, toasted coconut, tapioca starch, carrots, ground flax seed, water, raisins, expeller pressed safflower oil, natural vanilla extract, aluminum-free baking powder, soy lecithin (non-gmo), ground cinnamon, xanthan gum, sea salt, ground nutmeg.


First time ordering this cake and seriously disappointed. If you like a dry cake with crunchy icing, then this is the cake for you. I expected so much more from this cake and I love their muffins and brownies, which are both AWESOME. I would definitely not recommend this carrot cake to anyone.


I tried the carrot cake and did not like it, and so then I was afraid the chocolate cake would be the same. I may try it now that I see you preferred it. My favorite Flax 4 Life item will always be the chocolate brownie muffins. Amazingly yummy, even family members that can eat all the gluten they want love them!


If you need more proof, then the carrot cake king himself (my dad lol) claims this is his favorite carrot cake. Carrot cake is his favorite cake of all time, so I wanted to make sure that this healthy carrot cake would pass his high standards ?


This recipe has been retested and adjusted from its original to suit more households. However, there are some original readers that love the original Paleo Vegan carrot cake version, so I left it here in case you prefer this one!


DELICIOUS! We loved this cake, actually, my whole family loved this cake. The cake tasted amazing as did the cream cheese frosting. All paired together it was perfect. Thank you for sharing your delicious recipe. The only thing I adjusted was the apple cider vinegar for the vegan buttermilk. I used 1 tablespoon instead of a 1 teaspoon. 2ff7e9595c


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