Carrot cake is one my favourite cakes, they are delicious, hearty and so delicious with lots of lovely spices and carrots. I topped it with vegan cream cheese frosting which made this recipe extra decadent.
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If there is one food that I absolutely cannot eat by itself, It’s carrot. Why do you ask? I’m just not a huge fan of the taste of carrots since I was a kid, I don’t know why but never liked and probably never will.. But the funny thing is, I LOVE carrot cakes!
To be honest with you guys, the first time I ate tried it, I was 21 and in London. I never ever dare try anything carrot until this day, I thought, hey I am in a foreign country maybe I will try something new. So I choose it as a dessert in a cafe and boy it was delicious!
They are sweet, soft and moist and spiced with cinnamon and the cream cheese frosting on top is amazing. And you just don’t taste the carrot much.
And I made this super yummy vegan carrot cake the other day! And after several recipe tests, I am sure it’s going to be your best vegan carrot cake recipe ever, I promise.
It’s soft and moist like it should be, and the good thing about this recipe is that it’s healthier. Sounds good? Let’s get baking!
In my opinion, carrot cake should be soft, moist, dense yet fluffy when you run a folk into it and rich in the aroma of spices as you bring a bite to your mouth. And the cream cheese frosting should be so very smooth and creamy, but thick enough to accompany the moist and dense texture of the cake. I doubt that you disagree!
I made so many carrot cakes and cream cheese frosting for this recipe, fail after fail, test after test. But I kept going and voila! This recipe was born.
This recipe requires a set of fairly simple baking ingredients. What I DID differently though is that I used 2 different types of flour to get that moist and dense texture I love. For this, I used rice flour as well as regular plain flour.
Using only regular flour works as well, but the result will be too fluffy for my taste. Adding some rice flour creates the perfect balance of soft, moist and dense yet fluffy texture.
Vegan cream cheese frosting
Frostings usually contain a sort of butter and in this case, cream cheese. It is not so easy for everyone to find store bought vegan cream cheese, and even if you do find one it can be quite pricy. The one I can find in Japan is sheese, I love it but it’s 1,700 yen, about £12 and is so hard to find.. So I wanted to make an alternative.
I used a blend of cashew and coconut cream, and I am pleased to tell you that it works perfectly as cream cheese frosting! The key to making this cream cheese frosting is the mixing ratio of cashew and coconut cream. If not combined the right way the result will be too runny or too thick to spread, which you don’t want.
I made a full blog post on how to make this vegan cream cheese frosting for you to take step by step.
You will love this vegan carrot cake because it’s:
– super rich in flavour
– soft, moist, dense yet fluffy
– great as a gift to a home party
– nutritious with carrot, walnut and coconut sugar
Please leave a comment and rate this recipe in the comment section below if you like this vegan carrot cake! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print