I always get the impression that when I bake a cake or make a dessert and say it’s vegan that people automatically make the assumption that it’s not going to be as good as the regular version. So, I came up with this version of carrot cake, vegan and obviously dairy free and gave it to some friends who came to visit as a taste test. They loved it, had no idea it was vegan or couldn’t tell there was anything different. I took that as a compliment since I was a bit nervous about the dairy free cream cheese frosting (sometimes I wonder whether it’s just me getting excited at how close vegan alternatives can be to the regular versions) but there was nothing about it that said that it was made from tofu! Yes, the cream cheese alternative was made from silken tofu and refined coconut oil which can be found in most supermarkets nowadays. I also have to say that I find that the vegan cakes can be simpler to make and have the same great taste. Overall this recipe is fingerlickingly good, moist, sweet with a tangy topping, and so satisfying,…I dare any sceptic to try it!
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Pin recipe Ingredients
For the cake
- 1 large orange (peel)
- ½ large orange (juice)
- 125 g raisins
- 125 ml sunflower oil
- 130 g plain flour
- 1½ tsp bicarbonate of soda
- 150 g dark brown sugar
- 1½ tsp cinnamon
- 400 g carrots
- 250 ml soya milk
- 1½ tbsp apple cider vinegar
For the frosting
- 250 g silken tofu
- 50 g refined coconut oil
- ½ tsp apple cider vinegar
- 1½ tsp lemon juice
- ¼ tsp salt
- 3 tbsp icing sugar
- ½ tsp orange zest
For the cake
- 1 large orange (peel)
- ½ large orange (juice)
- 4½ oz raisins
- ½ cup sunflower oil
- 1 cup plain flour
- 1½ tsp bicarbonate of soda
- ¾ cup dark brown sugar
- 1½ tsp cinnamon
- 1 lb carrots
- 1 cup of soya milk
- 1½ tbsp apple cider vinegar
For the frosting
- 9 oz silken tofu
- 2 oz refined coconut oil
- ½ tsp apple cider vinegar
- 1½ tsp lemon juice
- ¼ tsp salt
- 3 tbsp icing sugar
- ½ tsp orange zest
Instructions
For the cake
- Preheat the oven to 160C (320F) fan.
- Add the raisins to a small bowl together with the juice of half an orange and peel of a whole orange. Set to one side and allow the raisins to absorb some of the juice while the rest of the cake is being prepared.
- Peel and grate the carrots and set to one side. If you are lazy like me you can always grate them using the grating extension on the food processor (yes, there is no shame in making things easier for oneself!)
- In a large bowl add the oil and sugar and whisk to combine. Add the soya milk and grated carrots and give it a good mix.
- Add the raising with the juice and orange zest. The raisins should have plumped up a bit or at least softened somewhat.
- Sift in the flour, cinnamon and bicarbonate of soda. Tip: you don’t have to sift the flour in really but you may get some lumps which will need to be mixed thoroughly otherwise.
- Give the batter a good mix by folding with a silicone spatula until all the flour has been worked in an combined.
- Finally brush with sunflower oil a 20cm (8 inch) square tray and line with grease proof paper.
- This is a wet batter so it needs to be baked for 1 hour to 1 hour and 10 minutes approximately, or until a skewer comes out clean.
- Place on a wire rack and allow to cool completely.
For the frosting
- You can see the separate post for dairy free cream cheese frosting.
- In a jug add the silken tofu, melted (but not hot) coconut oil, lemon juice, vinegar and salt.
- Blitz with a good hand blender on a high speed until it is all combined and mixed without any fat on the top.
- Sift in the icing sugar add the orange zest, mix thoroughly and chill so that it hardens somewhat.
To assemble
- When the cake is cold apply a generous layer of dairy free cream cheese frosting and garnish with pistachio and chopped dried cranberries.
Slice of vegan carrot cake
Do you like this recipe? Give it a rating!
/rating_on.png "1 Star")
5.00 from 3 reviews
