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Vegan carrot cake with a slice out of it.

Easy Vegan Carrot Cake

An easy vegan carrot cake, using ingredients most kitchens have on hand, based on a recipe from Lidl market.

Course Dessert
Cuisine American
Keyword carrot cake, vegan
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients

For the cake

  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. freshly grated ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 1/2 cups light brown sugar
  • 1/2 cup coconut oil, melted
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1/2 cup club soda
  • 1/3 cup shredded coconut
  • 1/3 cup golden raisins

For the Frosting

  • 1 cup vegan butter or margarine
  • 3 1/2 cups powdered sugar
  • 1/2 tsp. freshly grated ginger
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • Additional grated carrots for garnish

Instructions

For the cake

  1. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the brown sugar and carrots; stir to combine.

  2. Add the coconut oil, apple cider vinegar, vanilla, and club soda, and stir until just combined. Fold in the coconut and golden raisins.

  3. Pour the batter into two greased 8" cake pans. Bake at 350 degrees for 30 minutes. Let the cakes cool for 10 minutes, then gently remove them from the pans onto a cooling surface.

For the Frosting

  1. Using a mixer, beat the vegan butter or margarine until soft; then add the powdered sugar, ginger, lemon juice, and salt.

  2. Place one layer of the cake on a cake stand and frost the top of it. Place the second layer on top of the first and frost either just the top, or the top and the sides. Garnish with additional grated carrots.