This easy vegan carrot cake is incredibly flavourful and a real showstopper. The sponges are moist and tender, packed full of spices, walnuts and carrots – perfectly grated thanks to the Ninja Food Processor with Auto-iQ technology. The recipe makes a lovely two-layer 6-inch cake, but is easily doubled to make an 8-inch cake. You can also make it 100% refined sugar free by using maple or coconut sugar instead of light brown soft sugar in the sponges, and by replacing the icing sugar with powdered maple sugar in the frosting.
This dish contains the following allergens: Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Utensils
Whisk
Step 1
Start by making the carrot cake! Adjust the oven rack to the middle position, pre-heat the oven to 180ºC and line two 6-inch (15cm) cake tins with baking paper
Step 2
Coarsely grate the carrots using the Ninja Food Processor fitted with the grater attachment
Step 3
In a large bowl, sift together the flour, sugar, baking powder, bicarbonate of soda, spices and salt
Step 4
Add the oil, non-dairy milk and lemon juice, and mix together until you get a fairly thick cake batter with no flour clumps
Step 5
Add the grated carrots and most of the walnuts (set about 15-20g of the chopped walnuts aside for decoration later). Fold them in until well combined and evenly distributed
Step 6
Divide the cake batter evenly between the two lined cake tins and smooth out the top
Step 7
Bake for 42-44 minutes on until well risen, springy to the touch and an inserted toothpick or skewer comes out clean
Step 8
Allow to cool in the cake tins for about 10 minutes, then remove out of the tins onto a wire cooling rack to cool completely
Step 9
Now let’s make the maple frosting! Using a stand mixer fitted with the paddle attachment or a hand mixer with the double beaters attachment, cream the vegan butter and icing sugar together until pale and fluffy, about 5-7 minutes
Step 10
Add the maple syrup and mix until fully combined. The frosting should be fluffy and easily spreadable, but not too soft or runny
Step 11
The final stage – assembling the cake! If necessary, level the sponges with a sharp serrated knife
Step 12
Place the bottom sponge onto a cake stand and spread half of the frosting on top in an even layer
Step 13
Place the other sponge on top, so that the bottom of the sponge faces upwards – this way, you’ll get a nice flat top. Spread the rest of the frosting on top, smoothing it into an even layer and creating swirls with an offset spatula or the back of a spoon for a decorative effect
Step 14
Sprinkle with the reserved walnuts before slicing into individual portions and serving
Step 15
If the frosting has become too soft to neatly slice the cake, you can chill the cake in the fridge for about 30 minutes before cutting into it
Start by making the carrot cake! Adjust the oven rack to the middle position, pre-heat the oven to 180ºC and line two 6-inch (15cm) cake tins with baking paper
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 2 of 15
Coarsely grate the carrots using the Ninja Food Processor fitted with the grater attachment
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 3 of 15
In a large bowl, sift together the flour, sugar, baking powder, bicarbonate of soda, spices and salt
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 4 of 15
Add the oil, non-dairy milk and lemon juice, and mix together until you get a fairly thick cake batter with no flour clumps
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 5 of 15
Add the grated carrots and most of the walnuts (set about 15-20g of the chopped walnuts aside for decoration later). Fold them in until well combined and evenly distributed
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 6 of 15
Divide the cake batter evenly between the two lined cake tins and smooth out the top
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 7 of 15
Bake for 42-44 minutes on until well risen, springy to the touch and an inserted toothpick or skewer comes out clean
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 8 of 15
Allow to cool in the cake tins for about 10 minutes, then remove out of the tins onto a wire cooling rack to cool completely
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 9 of 15
Now let’s make the maple frosting! Using a stand mixer fitted with the paddle attachment or a hand mixer with the double beaters attachment, cream the vegan butter and icing sugar together until pale and fluffy, about 5-7 minutes
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 10 of 15
Add the maple syrup and mix until fully combined. The frosting should be fluffy and easily spreadable, but not too soft or runny
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 11 of 15
The final stage – assembling the cake! If necessary, level the sponges with a sharp serrated knife
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 12 of 15
Place the bottom sponge onto a cake stand and spread half of the frosting on top in an even layer
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 13 of 15
Place the other sponge on top, so that the bottom of the sponge faces upwards – this way, you’ll get a nice flat top. Spread the rest of the frosting on top, smoothing it into an even layer and creating swirls with an offset spatula or the back of a spoon for a decorative effect
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 14 of 15
Sprinkle with the reserved walnuts before slicing into individual portions and serving
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
1.75fl. oz
maple syrup
Step 15 of 15
If the frosting has become too soft to neatly slice the cake, you can chill the cake in the fridge for about 30 minutes before cutting into it
For the carrot cake
180g
peeled carrots
240g
plain all-purpose flour
180g
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
150ml
sunflower or vegetable oil
105ml
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
100g
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
150g
vegan butter
150g-180g
icing sugar (depending on how sweet you want the frosting to be)
50ml
maple syrup
For the carrot cake
6.3oz
peeled carrots
8.4oz
plain all-purpose flour
6.3oz
light brown soft sugar
2 1/4 tsp
baking powder
3/4 tsp
bicarbonate of soda
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
mixed spice
1/4 tsp
salt
5.25fl. oz
sunflower or vegetable oil
3.68fl. oz
non-dairy milk (such as almond, rice, soy or oat milk)
1 1/2 tsp
lemon juice
3.5oz
chopped walnuts (for easier cutting of the finished cake, chop the walnuts more finely)
For the maple frosting
5.25oz
vegan butter
5.25oz-6.3oz
icing sugar (depending on how sweet you want the frosting to be)
