Vegan Carrot Cake for Easter Breakfast Idea
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Vegan Carrot Cake with Vegan Coconut Yogurt Icing

This Vegan Carrot Cake is packed with all sorts of goodness, texture and flavors. You get bits of carrot, and everything else held together by a moist cake. It isn't overly sweet like some dessert carrot cakes, and is finished off with a lush Vegan Coconut Yogurt Icing. 
Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 large slices
Calories 383kcal
Author The Worktop

Ingredients

Vegan Carrot Cake

  • 4 medium carrots (just over 1/2 lbs) (250 grams) - roughly chopped so they fit in the food processor
  • 1 cup pecan halves (115 grams)
  • 2/3 cup dark brown sugar (100 grams) - lightly packed
  • 1 cup quick cooking oats (75 grams)
  • 1 cup all-purpose flour (140 grams)
  • 1/2 cup whole wheat flour (70 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup oat milk (120 milliliters) (unsweetened) (you can use your choice of milk-alternative)
  • 1/2 cup sunflower oil (120 milliliters)
  • 1/3 cup apple sauce (90 grams)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

Vegan Coconut Yogurt Icing

  • 2 1/2 cups powdered sugar (325 grams)
  • 1/4 cup coconut yogurt (60 grams)
  • 3 tablespoons lemon juice (45 milliliters) (or you can use a milk-alternative in a pinch)

Instructions

Vegan Carrot Cake

  • Preheat the oven to 325°F / 160°C. Line a 9-inch x 13-inch baking pan with parchment paper and set aside. 
  • In a large food processor, pulse the carrots and pecan halves until they are finely chopped. Add in the sugar, oats, flours, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Pulse until everything is mixed. Add in the remaining ingredients and pulse until everything comes together into a pourable batter, and the largest bits are roughly the size of coarse coffee grounds. Pour the batter into the prepared baking pan.
  • Bake for 50-60 minutes, until a toothpick inserted into the cake comes out clean, and the top of the cake springs back when lightly touched. Allow the cake to cool in the pan for 5 minutes, then transfer it to a cooling rack. Allow the carrot cake to fully cool before spreading on the icing. 

Vegan Coconut Yogurt Icing

  • In a large bowl, add in the powdered sugar. Whisk in the coconut yogurt. Whisk in 2 tablespoons of the lemon juice. You are aiming to achieve a thick consistency for the icing (similar to tacky glue), so it does not run off the cake. If the icing is still too thick, add in the remaining lemon juice, a bit at a time. 
  • Once the cake has completely cooled, spread the icing on the cake using an offset spatula. Allow the icing to sit until set and dry. 

Notes

Vegan Carrot Cake adapted from the Food Network

Nutrition

Calories: 383kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 240mg | Fiber: 3g | Sugar: 39g | Vitamin A: 3425IU | Vitamin C: 2.7mg | Calcium: 75mg | Iron: 1.5mg