Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, easy vegan carrot cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

This moist, perfectly spiced vegan carrot cake recipe is SO delicious and easy to make! Top it with vegan cream cheese frosting or enjoy it on its own. I make this vegan carrot cake recipe for Jack's birthday each year. Moist, cinnamon-spiced, and slathered in frosting, it's perfect for celebrations.

Easy Vegan Carrot Cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Easy Vegan Carrot Cake is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook easy vegan carrot cake using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy Vegan Carrot Cake:

1. Prepare For the cake
2. Make ready 135 g carrot, peeled and grated
3. Take 1 lemon, zest only
4. Make ready 67 g walnuts, chopped
5. Make ready 35 g sultanas
6. Get 35 g chopped pitted dates
7. Prepare 200 g plain flour
8. Get 120 g light brown sugar
9. Take 1/4 tsp ground/grated nutmeg
10. Take 1/2 tsp ground cinnamon
11. Get 1 tsp baking powder
12. Get 1 tsp bicarbonate of soda
13. Take 200 ml almond milk
14. Take 80 ml flavourless oil or melted dairy-free butter
15. Get Lemon drizzle icing
16. Get 7 tbsp Icing sugar
17. Take 1.5 Tbsp lemon juice

It simply tastes like regular carrot cake, sans the dairy and eggs! Simple to make, insanely moist and flavorful, and undetectably vegan and gluten-free! Delicious and moist vegan carrot cake. This simple recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make!

Steps to make Easy Vegan Carrot Cake:

1. Grease and line with baking parchment a loaf tin and preheat your oven to 180 degrees fan.
2. Place the flour, sugar, baking powder, bicarb, nutmeg, cinnamon in a large mixing bowl. Pour in the almond milk and mix gently until smooth. Pour in the oil and mix until just incorporated.
3. Tip in the carrot, walnuts, zest, raisins and chopped dates and fold in gently. Pour into the prepared loaf tin and bake in the centre of the oven for 40-50 minutes, or until a skewer inserted comes out clean.
4. Leave to cool completely on a wire rack. When cool, remove from the tin, mix together the icing sugar and lemon juice until you have a thick, but dribbly icing and drizzle over the top. Grate over some extra zest for decoration.

Delicious and moist vegan carrot cake. This simple recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make! It has a sugar-free icing which is furthermore keto-friendly. A healthy carrot cake is perfect for Easter but can be enjoyed on any other day. Enjoy this delicious raw vegan Carrot Cake!

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