Carrot Cake with Lemon Butter Icing

Moist, sweet, spicy vegan carrot cake with a delicious lemon butter dressing. This recipe is a little bit naughty, with the sugar but it is very very tasty!


For The Cake
  • 3 cups All Purpose Flour
  • 1/4 cup Almond Milk (or any other nut milk)
  • 2 tsp Baking Powder
  • 3 tsp Cinnamon
  • 2 tsp Nutmeg
  • 2 large Carrots, grated
  • 1 cup Brown Sugar
  • 2 Tbsp Mascavado Sugar
  • 3/4 cup Oil (coconut or olive)
  • 2 tsp Vanilla Essence
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 cup Chopped Walnuts
  • 2 Tbsp Flaxseed (meal, or flakes)
  • Water
  • 1 tsp Salt
For The Icing
  • 3 cups Icing Sugar
  • 2 Tbsp Vegan Butter (olive spread is my favourite) 
  • 1 tsp Vanilla Essence
  • 2 tsp Apple Cider Vinegar
  • 3 Tbsp Fresh Lemon Juice
  • 1 cup all purpose flour


  • Grater
  • Mixing bowl
  • Small bowl
  • Ovenproof cake pan (I used a glass loaf pan)
  • Measurement utensils
  • Mixing spoon
  • Baking paper
  • Wire cooling rack
  • Whisk


For The Cake
  1. Preheat your oven to 170℃.
  2. Line the bottom of your cake tin with baking paper, grease, and set aside.
  3. Grate the carrots, and set aside.
  4. Add the flax to a small bowl.
  5. Add enough water to just cover the flax, set aside.
  6. Add the flour, baking powder, salt, cinnamon and nutmeg into a mixing bowl.
  7. Stir to combine.
  8. Add the grated carrot and the brown sugar.
  9. Stir to combine.
  10. Add the oil, vanilla and apple cider vinegar.
  11. Stir to combine.
  12. Allow the batter to sit for a minute.
  13. Slowly add the almond milk, until the mixture is not too dry, and is wet enough to be properly mixed (it should be a little bit sticky).
  14. Add the flax mixture.
  15. Stir to combine.
  16. Add the mixture to your baking paper lined, greased, baking tin.
  17. Put into the oven.
  18. Bake for 50 minutes, or until a toothpick inserted into the centre comes out clean.
  19. When finished, remove the cake from the oven and allow it to cool for 20 minutes in the baking tin.
  20. Remove from the baking tin and allow to cool completely on a cooling rack.
For The Icing
  1. Add the icing sugar sugar, flour, vegan butter, vanilla essence, apple cider vinegar and lemon juice to a mixing bowl.
  2. Stir to combine.
  3. If the icing is too thick, add in more lemon juice
  4. If the icing is too runny, add more icing sugar, or flour.
  5. When the cake is completely cooled, top with the icing.
  6. Crush a few walnuts and sprinkle on top of the cake to serve.




One Comment Add yours

  1. Looks ooey-gooey delish!


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