When I say this is one of the best cakes I’ve ever had, I really mean it! I don’t even like cake! I love the tartness of the lemon frosting instead of traditional cream cheese frosting. So refreshing!
I ended up with a ton of carrots from a different recipe and I am trying to use everything up in the fridge before going home for the holidays because I hate wasting food! I thought it was worth a go because carrot cake requires lots of carrots right? Wrong.
But! It is delicious, so here we go!
For the Carrot Cake:
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 and 1/2 cup Grated Carrot
- 1 and 1/2 cups Brown Sugar
- Flax Egg [2 Tbsp Flaxmeal + 6 Tbsp Water]
- 1/2 cup melted butter
- 1 tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 1 cup Chopped Walnuts (Optional)
- A handful of grated carrot for top (Optional)
For the Lemon Frosting:
- 3 cups Powdered Sugar
- 3 Tbsp Vegan Butter, softened
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 4 Tbsp Fresh Lemon Juice
- Preheat oven to 350 degrees Fahrenheit
- Grease two 9 inch cake pans
- Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
- Add the grated carrot and brown sugar.
- Prepare the flax egg and allow to sit for a minute
- In the meantime, add the butter, vanilla and apple cider vinegar to the mixing bowl.
- Add the flax egg
- Mix all ingredients. Let the batter sit for a minute or two and allow the carrots to release moisture into the batter.
- Divide the mixture between the two cake pans. It is okay if layers seem thin, you want them to be and they will rise some.
- Bake for 20- 25 minutes. I always use a toothpick to check at the 20 minute mark. If it comes out clean, it is done. If it comes out still wet with batter, cook the additional 5 minutes or until toothpick comes out clean.
- Allow cakes to cool on a cooling rack.
- While the cakes are cooling, prepare the frosting.
- In a medium mixing bowl combine powdered sugar, softened vegan butter, vanilla, apple cider vinegar and 4 Tbsp of lemon juice and beat together on low
- If your frosting is too thick, you can add a little lemon juice, but taste it to ensure it isn’t getting too sour. You can always use a splash of plant based milk to thin it out. If your frosting is too runny, add more powdered sugar
- Once cakes are completely cooled, frost and layer your cake
- Sprinkle crushed walnuts and grated carrot on top of the cake and serve
For a little added decadence and flair, you could dry toast some grated carrot in a skillet or top with some toasted shredded coconut.
*Inspired by Loving It Vegan