Vegan Carrot Cake with Cream Cheese Icing
Serves: 1- 7" Cake
  • Vegetable Oil ¾ cup (177ml)
  • All Purpose Flour 1¼ cup (157g)
  • Cake Flour ½ cup (60g)
  • Baking Powder 1 teaspoon (4g)
  • Baking Soda 1 teaspoon (4g)
  • Salt ¼ teaspoon
  • Ground Cinnamon 1¾ teaspoons
  • Brown Sugar ½ cup (105g)
  • Granulated Sugar ½ cup (100g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1½ teaspoons (7ml)
  • Carrots 4 medium (approx 2 cups 250g)
  • Granny Smith Apple 1 medium peeled approx ¾ cup
  • Orange Zest from ¼ large orange approx 1 teaspoon
  • Toasted Walnuts ¾ cup plus more for garnish *optional
  1. Combine the flax with the hot water and let stand to thicken
  2. In a large bowl combine the sugars with the oil, vanilla extract and the flax mixture, whisk smooth
  3. Add the orange zest
  4. Then sift together all of the dry ingredients directly into the bowl and whisk smooth
  5. Add the grated carrots and apple and the nuts then mix smooth
  6. Pour batter into greased cake pans and bake immediately at 350°F in a preheated oven for approximately 25-40 minutes depending on the size of your pans. Bake Until they are Done
  7. Cool cakes while you prepare the Cream Cheese Icing recipe below and then assemble cake as shown in the video
You can freeze un-iced carrot cake layers wrapped well for up to 1 month

Iced cake must be kept refrigerated but may stay at room temperature for up to 3 hours max
Recipe by Gretchen's Vegan Bakery at