⅔cupmild olive oil (or canola oil or sunflower oil)
½teaspoonapple cider vinegar
2cups grated carrots
½ cupchopped walnuts
½ cupraisins (optional)
For the Cream Cheese Frosting:
1cupvegan butter, at room temperature
3cupsvegan cream cheese, slightly softened
For the Toppings:
½cupvegan butter, at room temperature
Orange and green food colouring
For the Vegan Gluten-Free Carrot Cake:
To make the Carrot Cake: Preheat the oven to 350ºF/ 180ºC. Line three 7-inch cake pans with parchment paper. I use round discs of parchment paper to line the bottom of my pans. Also, grease the pans with butter or vegan cooking spray.
In a small bowl or the bowl of your stand mixer, start mixing the wet ingredients. First, mix the milk and vinegar and let sit for 2 minutes until it starts curdling. Then, add the oil, apple sauce and vanilla extract. Mix everything well.
Now, sift and mix the dry ingredients. Start sifting the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Stir to mix well the baking powder and baking soda.
Stir in the wet ingredients and whisk until well combined.
Once the dry and wet ingredients are well mixed, add the rest of the ingredients: sugar, grated carrots, crushed walnuts and raisins. Whisk for 1 minute, just until combined.
Divide the batter evenly into the three lined pans. Add an equal amount of batter into each cake pan.
Bake at 350ºF/ 180ºC for 20 minutes. Insert a tooth pick in the centre of your cake, if it comes out clean the cakes are done.
Remove from the oven and let them cool for 15 minutes before unmolding. Let cool completely before frosting. If you need to speed the cooling process, place the cake in the refrigerator or freezer
Once the cake have cooled down, serve as it is or frost with the Vegan Cream Cheese Frosting and decorate.
For the Vegan Cream Cheese Frosting :
To make the Cream Cheese Frosting: Use a large bowl or the bowl of your stand mixer. Combine the butter and cream cheese. Beat until well mixed and lump-free.
Then, add the powdered sugar and vanilla, whisk until everything is well combined.
If the frosting is too soft, keep the bowl in the freezer for 15-30 minutes.
Once the frosting has thickened and the cakes are very cool, start frosting them.
Top the three layers with the cream cheese frosting. Place the cake in the fridge after frosting each layer to help set the filling.
Once filled leave in the freezer for 15 minutes. After that, you can spread the frosting around the cake.
For the Toppings:
To top with the Walnuts: Mix the walnuts with the agave syrup in a small bowl. Draw a circle on top of the cake and fill it with the walnut-agave mixture.
To make the Buttercream Carrots: In a medium bowl, beat the butter and the sifted powdered sugar on low speed until fluffy.
Divide the buttercream in two bowls and add the food colouring, starting with a little and adding more if you need it. A little goes a long way.
Once the food colouring is mixed in, transfer to a piping bag. For the carrot shape use a large round tip (1A) and a grass tip for the leaves. If you don’t have a grass tip, just use a small round like tip #2. Pipe the carrots around de walnuts. Refrigerate to let it harden and serve. Enjoy!
MAKE AHEAD OF TIME. Cake layers can be wrapped and stored at room temperature overnight. Make sure they have completely cooled before wrapping them. The Cream Cheese Frosting can be made 1-2 days ahead and stored in the fridge. It thickens when it cools down. You don’t need to bring it to room temperature before using it.FREEZING THE CARROT CAKE.Unfrosted cake layers can be easily frozen. Double wrap them in plastic wrap once cooled and place in a freezer-safe container or bag. Freeze for up to 3 moths.To freeze a frosted cake, first place it in the freezer until the frosting is hard. Double wrap in plastic wrap and place in a freezer bag. It can last up to 3 months.DIFERENT SIZED PANS.Three 6-inch round cake pans. This recipe is perfect to use in 6-inch round cake pans too, there is no need to adjust the ingredients amounts. You’ll get a three layered cake as well.Two 9-inch round cake pans. If you’d like to use 9-inch round cake pans, you’ll get a two layered cake.INGREDIENTS SUBSTITUTIONSFlour. Gluten free all-purpose flour is what I usually use here. If you happen to run out of it, substitute all-purpose gluten-free flour for all-purpose normal flour at a ratio of 1:1.Sugar: You can use cane sugar, brown sugar or even substitute ¼ cup of sugar for ¼ cup of agave or maple syrup to enhance the flavor of the cake. I don’t recommend using granulated sugar here, brown sugar makes the cake moister and adds flavor.Vegetable milk: Almond milk, oat milk or soy milk are the best choices for baking, although you can perfectly use rice milk, hemp milk, flax milk, cashew or coconut milk. Walnuts: crushed walnuts are a great addition to this cake. You can use pecans instead. However, if you are allergic to nuts, you can omit them.Raisins: for extra moisture and flavor. In case you don’t like them, you can try adding dried cranberries or simply omit them.Vegan cream cheese. I normally use Violife but feel free to use your favorite cream cheese. NUTRITION INFORMATIONThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.See our full nutrition disclosure.