If you are looking for a great carrot cake, don’t look further and make this recipe! This cake got so much attention on Instagram and this makes me so happy, because I baked the cake in a very happy moment when an old friend visited me and told me she is pregnant – hooray! – and besides that, it’s my boyfriends favorite carrot cake recipe and he is even better than me making it! I made the vegan version of the cake but will post a non-vegan version here too because I want you to see how easy it is to make a cake vegan, just swap a few ingredients and even if you see a recipe you’ll like, swap the eggs and the milk and you can still make it!
- 220g carrots (grated)
- 1 tbsp ginger (grated)
- 50ml buttermilk: for a vegan version mix 50ml plantbased milk with 1tsp apple vinegar
- 2 eggs: for a vegan version use 2 flax seed eggs (1 flax egg is made with 1 tbsp grounded flax seeds mixed with 3 tbsp water and set aside for 10 minutes)
- 125ml vegetable oil
- 175g sugar
- 250g flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 40g walnuts (chopped)
Preheat the oven to 175°C/325F. Line a loaf tin with baking paper. In one bowl mix the carrots, ginger, (vegan) buttermilk, (vegan) eggs, oil and sugar. In another bowl mix all the other ingredients except the walnuts. Combine both mixtures and stir with a wooden spoon. Add the walnuts and pour the batter in the tin. Bake for around 40 minutes.
For the frosting mix 125g (vegan) cream cheese with 125g icing sugar and spread over the cool cake.
Followed your recipe to the T and my cake turned out be very oily. Is 175 ml oil the correct amount ?
Hi! Oh no I’m so sorry, was meant to be 125ml – just changed that in the recipe, hope it was still edible!