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Vegan carrot cake

Vegan carrot cake

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KitchenAid Chef
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    Moist and packed with flavor, this vegan carrot cake with vegan frosting is a real treat for everyone.

    Duration
    Total1h20
    Prep20min
    Cooking1h

    Tools

    STAND_MIXERSTAND_MIXER
    VEGETABLE_SLICER_AND_SHREDDERVEGETABLE_SLICER_AND_SHREDDER

    Ingredients

    Serving

    300 g

    carrot

    310 g

    flour

    230 g

    brown sugar

    13 g

    baking powder

    1,5 tsp

    baking soda

    2 tbsp

    ground flaxseeds

    2 tsp

    cinnamon

    300 ml

    neutral oil

    100 g

    apple sauce

    2 tbsp

    apple cider vinegar

    100 g

    raisins

    60 g

    vegan butter, softened

    110 g

    vegan cream cheese

    180 g

    icing sugar

    Step by step

    1. Fit the stand mixer with the Fresh Prep Slicer/Shredder. Wash and peel the carrots. Shred the carrots on speed 4. Set aside.

    2. Place the flour, brown sugar, baking powder, baking soda, flaxseeds and cinnamon in a bowl of a stand mixer fitted with Paddle Attachment. Turn to speed 1 and mix for about a minute.

    3. Add the oil, apple sauce and vinegar. Mix on speed 2 for 1 minute. Add the shredded carrots and raisins and mix on speed 2 until incorporated.

    4. Place in a lined round baking tray (24cm) and bake for 1 hour in a 180°C preheated oven. Take out of the oven and let cool.

    5. Place the vegan butter in a bowl of a stand mixer fitted with Flex Edge Beater and mix on speed 4 for 1 minute. Add vegan cream cheese and icing sugar and mix until for 2 minutes. Use a rubber spatula to spread the cream cheese frosting on the cake.