Vegan Carrot Cake

Easy cake with grated carrots, bright green cream and great decoration

Carrot cake is a tradition for many people at Easter. This moist cake contains lots of carrot shavings, is topped with a creamy icing and often decorated with cute little carrots made from marzipan or similar. Our vegan version looks very fancy with its green cream. If you like, you can decorate it with real carrot slices, flowers and anything else you can think of. In contrast to the original, we have of course also hidden delicious chocolate in the cake. Incidentally, our vegan carrot cake contains almonds instead of the nuts. The preparation is very quick and easy.


For a springform tin

For the dough

  • 100 g ground almonds
  • 150 g wheat flour
  • 50 g spelt flour
  • 2 tsp baking powder
  • 50 g sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 pinch salt
  • 175 g carrots
  • 1 tbsp grinded flaxseed
  • 10-15 ml water
  • 60 ml neutral oil
  • 1 tsp apple cider vinegar
  • 100 ml oat milk
  • 50 g agave syrup
  • 1 bar iChoc Planty Classic Chocolate
  • some fat for the tin

For the frosting

  • 150 g vegane cream cheese
  • 1 tbsp lemon juice
  • 50 g icing sugar
  • 1 sachet natural green food colouring powder

For the decoration - as desired

  • thin slices of carrot
  • melted chocolate
  • (edible) flowers
  • small carrots made from marzipan or sugar paste
  • chopped pistachios

How to make it

1. First prepare a so-called flax egg. To do this, pour the water over the grinded flaxseed and leave to soak for approx. 10 minutes.

2. Grate the carrots and set aside.

3. Grease a springform tin. Preheat the oven (top/bottom heat 200 °C, fan oven 180 °C).

4. Mix all the dry ingredients and set aside.

5. Now mix the flax egg with the oil, apple cider vinegar, oat milk and 40 g agave syrup. Add the grated carrots and stir in.

6. Add the dry ingredients and mix with a hand mixer to form a homogeneous batter.

7. Break the chocolate into pieces. Add to the batter together with 10 g agave syrup and stir in with a spatula.

8. Pour the batter into the greased tin, smooth out and bake for about 35 minutes (test with a wooden stick to see if it’s ready). Then leave to cool completely.

9. Meanwhile, for the frosting, mix the food colouring with a little water until smooth and then mix with the vegan cream cheese. Add icing sugar and lemon juice and stir until creamy. Leave the frosting to rest in the fridge for a few minutes.

10. Carefully remove the cake from the tin and spread with the frosting.

11. Decorate as desired, e.g. garnish thin slices of carrot with a little melted chocolate and place on top of the cake. (Edible) flowers, small carrots made from marzipan or sugar paste and chopped pistachios also work well.

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