Little Sunny Kitchen · by Diana★ 5.0 (12)

Vegan Carrot Cake

Name: Vegan Carrot Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12, 12 servings
Cuisine: International
Ingredients: 2 tablespoons Ground flaxseed (and 6 tbsp of warm water); 2 cups (250 grams) All-purpose flour; ½ cup (100 grams) Granulated sugar; ½ cup (100 grams) Brown sugar; 1.5 teaspoons Baking soda; 1.5 teaspoons Baking powder; 1 tablespoon Apple cider vinegar; ½ teaspoon Salt; 2 teaspoons Ground cinnamon; 1 teaspoon Ground Ginger (optional); ¼ teaspoon Ground Cloves (optional); ¼ teaspoon Ground nutmeg (optional); 2 teaspoons Pure vanilla extract; ½ cup (120 ml) Vegetable oil; ½ cup (120 ml) Soy milk; 3 (around 400 grams) Carrots (grated); ½ cup (50 grams) Walnuts (optional); ½ cup (50 grams) Raisins (optional); 2 tablespoons Lemon zest (optional); ½ cup (100 grams) Dairy free butter (at room temperature); 2 cups (500 grams) powdered sugar; 1 teaspoon pure vanilla extract

NUTRITION · PER SERVING75M COOK

CAL 24%·PRO 7%

CARBS 77G65% OF CAL

4G FIBER14G OTHER59G TOTAL SUGAR

FAT 17G33% OF CAL

3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist vegan carrot cake made with flax seeds instead of eggs and soy milk for dairy. Spiced with warm cinnamon, ginger, and cloves, it's a satisfying plant-based dessert.

dessertbaked gooddairy freeveganvegetarian

View the full recipe on Little Sunny Kitchen →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 12

2 tablespoons Ground flaxseed (and 6 tbsp of warm water)
2 cups (250 grams) All-purpose flour
½ cup (100 grams) Granulated sugar
½ cup (100 grams) Brown sugar
1.5 teaspoons Baking soda
1.5 teaspoons Baking powder
1 tablespoon Apple cider vinegar
½ teaspoon Salt
2 teaspoons Ground cinnamon
1 teaspoon Ground Ginger (optional)
¼ teaspoon Ground Cloves (optional)
¼ teaspoon Ground nutmeg (optional)
2 teaspoons Pure vanilla extract
½ cup (120 ml) Vegetable oil
½ cup (120 ml) Soy milk
3 (around 400 grams) Carrots (grated)
½ cup (50 grams) Walnuts (optional)
½ cup (50 grams) Raisins (optional)
2 tablespoons Lemon zest (optional)
½ cup (100 grams) Dairy free butter (at room temperature)
2 cups (500 grams) powdered sugar
1 teaspoon pure vanilla extract

At a glance

PER SERVING · TIME 75M

CAL 24%·PRO 7%

CARBS 77G65% OF CAL

4G FIBER14G OTHER59G TOTAL SUGAR

FAT 17G33% OF CAL

3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 1h
Sodium: 285mg
Total sugar: 59g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 225mg
Calcium: 47mg
Iron: 1mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 285MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegan Carrot Cake

Nutrition & ingredients

Ingredients

At a glance