Vegan carrot cake

This delicious vegan carrot cake is moist, light, and very easy to make. Its perfect to be enjoyed on warm evenings with a cup of tea.

Course Dessert

Cuisine English

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 599kcal

In a bowl mix milk and apple cider vinegar, keep aside and allow the milk to curdle. Once the milk gets curdled add in the oil.
Take another bowl, sieve all the dry ingredients in it and mix them.
Now add the dry ingredients to wet ingredients and mix till they get combined. Do it manually, don't use electric beater as we want to do it gently.
Finally, add the chopped walnuts and grated carrot to the batter and gently fold them in the batter with the help of a spatula.
Grease a cake pan and pour the batter into it. Bake in a pre-heated oven at 180 degrees Celsius for 40-45 minutes or until the inserted toothpick comes out clear.
Take out the cake on a cooling rack and let it reach room temperature.
In the meanwhile for preparing cream cheese frosting, take vegan cream cheese in a bowl and add icing sugar to it. Beat it with an electric beater for a few seconds. Don’t overbeat otherwise the frosting will become very thin and runny.
Nicely spread the cream cheese frosting on the cake and garnish with chopped walnuts and grated carrots. Let the frosting set on the cake and then cut the slices of your tasty vegan carrot cake.