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Incredibly moist, soft and so delicious tastes this vegan carrot cake. It is prepared without sugar and without wheat flour, tastes not too sweet and is healthy. The recipe for the aromatic cake is very simple, so you can bake it yourself in a flash. In addition, the carrot cake – nicely decorated – is an eye-catcher on the dining table and fits perfectly at Easter or for dessert during the week. You can find a detailed carrot cake recipe with exact quantities and step-by-step instructions here at the very bottom.
Best carrot cake vegan
I tried a few carrot cake recipes and experimented a lot with ingredients before I nailed this, which to me is the best carrot cake in the world. It tastes incredibly moist, tender and not too sweet. Thanks to cinnamon, vanilla and tonka bean, the carrot cake is very aromatic. Plus, it’s vegan, naturally sweetened, and easy to bake. Be sure to give this cake a try! I’m sure you’ll be delighted with it, just like I was.
Vegan carrot cake without sugar that is healthy
This carrot cake contains a lot of vegetables – which are of course fresh carrots – and therefore vitamins. In addition, it is prepared without industrial sugar and is naturally sweetened. Dates are added to the dough to sweeten it. The cake does not contain wheat flour, but spelt flour. Ground almonds are also added. So the cake is not only vegan and incredibly delicious, but also healthy. Isn’t it the perfect dessert to snack on with no regrets!!!
Modify carrot cake recipe
Any number of variations can be made to this carrot cake recipe, too. Here I’ll tell you what all you can change about the recipe to your taste and create your favorite carrot cake. Instead of or in addition to cinnamon, vanilla and tonka bean, how about using other spices that you love and would love to have in your cake, for example cardamom, nutmeg or ginger powder? Don’t like almonds? Then just replace them with the same amount of spelt flour. Or use other ground nuts that you like to nibble. Instead of dates, you can use other sugar alternatives, such as maple syrup or agave syrup. But then adjust the amount of it, because each sweetener sweetens differently. Doesn’t your carrot cake have to be healthy? Instead, would you rather use regular ingredients? In that case, you can use wheat flour instead of spelt flour. Instead of dates or other sugar alternatives, you can also use regular sugar. You should adjust the amount of sugar to your taste.
Moist cake – easy to bake
This carrot cake recipe is really, really easy. All you have to do is grate carrots, mix all the ingredients into a viscous batter, pour the batter into the baking pan and bake it. Besides, you don’t need any extraordinary ingredients for it. Maybe you already have all of them at home.
In which baking pan can I bake the vegan cake with carrots?
I had used a Ø 20 cm baking springform pan to bake the cake. Thus, my cake with carrots was round. However, you can bake it in a loaf pan or a small square baking pan, among others. If you increase the amount of ingredients, a baking tray would also work. After baking, you cut the moist carrot cake into slices and enjoy it that way. Another idea would be to divide the dough between the muffin tins. That way you’ll have vegan carrot muffins. Just note that the baking time can vary greatly depending on your baking dish.
Topping and decoration for aromatic carrot cake
You can prepare any cream to spread on the cake as well as decorate it according to your taste. There are no limits to your imagination. Also pure, without topping the moist carrot cake tastes delicious.
I had simply whipped coconut cream (This is the top layer of coconut milk that settles when you refrigerate it for a while.) and then spread it on the cake. I had then decorated it with marzipan carrots and chopped pistachios. If you like the coconut cream sweet, add some powdered sugar to the coconut cream beforehand. For marzipan carrots, make sure they are vegan. Just study the list of ingredients.
Instead of coconut cream, you can prepare cream cheese frosting. Mix vegan cream cheese with powdered sugar. Adjust the amount of sugar according to your taste.
With yogurt cream as topping, the vegan carrot cake tastes just as delicious. Mix natural vegetable yogurt with powdered sugar.
Sugar glaze is also ideal as a topping for the carrot cake. To make it, mix powdered sugar with a few tablespoons of water and about a teaspoon of lemon juice. Add the water to the powdered sugar in small amounts until the frosting is the right consistency. It should be spreadable and not too runny.
So, in summary go as a topping for the carrot cake
- coconut cream – made from coconut cream and possibly powdered sugar or sugar alternative,
- cream cheese cream – made from vegan cream cheese and powdered sugar or sugar alternative,
- yogurt cream – from vegetable natural yogurt and powdered sugar or sugar alternative,
- sugar glaze – made of powdered sugar, a little water and a small amount of lemon juice.
Alternatively, you can add some lemon zest to the first three toppings.
Storing vegan cake with carrots
The cake will still taste as delicious in the next few days as it does right after baking, if you store it properly. So you can bake it in advance for Easter. To keep it from getting dry and to keep it tasting very moist, store it in an airtight container. You should store the cake in the refrigerator. It will keep for about 5 days.
Perfect carrot cake for Easter or for coffee during the week
At Easter, people like to bake a carrot cake in Germany. And this moist cake is just perfect for it. It is so delicious, vegan, healthy and even quick to bake. Beautifully decorated, the cake will enchant not only taste, but also outwardly your family and guests. But not only on Easter days tastes the moist carrot cake. You can make it quickly during the week or at the weekend and serve it to your loved ones with coffee or tea.
This cake is
- vegan – without egg, milk and other animal products,
- incredibly moist,
- without sugar,
- without wheat flour,
- sweetened with dates,
- with healthy vegetables,
- with almonds,
- with spices,
- can be modified in any way,
- perfect for Easter or for dessert during the week,
- easy and quick to bake from common ingredients.
Healthy carrot cake recipe
You can find the exact quantities and step-by-step instructions to bake this moist, vegan and healthy carrot cake yourself without sugar here below in the box recipe.
For this simple and very tasty carrot cake recipe you will need
- fresh carrots, of course,
- dates to sweeten the batter,
- flour (I used spelt flour type 630)
- ground almonds,
- baking powder,
- vegetable oil,
- vegetable milk (I used lupin drink),
- spices (for me it was cinnamon, vanilla and tonka bean).
To spread the cake on top had taken coconut cream. I had decorated the vegan cake with marzipan carrots and chopped pistachios.
Baking vegan carrot cake: this is how you proceed
- Mix flour, ground almonds, baking powder, cinnamon and grated tonka bean.
- Puree plant milk, dates, vanilla and salt together in a blender.
- Finely grate the carrots, add the vegetable oil and the date-milk mixture and mix.
- Add the flour and almond mixture and mix briefly to form a viscous dough.
- Pour the batter into the greased springform pan and bake at 180 °C for about 40 minutes. Then let cool and decorate as desired. Ready is the best vegan carrot cake!
Bake carrot cake vegan: tips and tricks
- You can use any spices according to your taste for the vegan cake with carrots.
- You can change the amount of dates as you like, depending on how sweet you like the cake.
- Besides carrots, vegetable oil makes the cake even more moist. So you should not reduce the amount of vegetable oil if you don’t want it to be less moist.
- As vegetable milk go, for example, almond milk, coconut milk, soy milk, oat milk or lupin drink. Homemade plant milk tastes best, of course, and contains no unhealthy additives.
- If you don’t necessarily want the carrot cake to be vegan, you can use cow’s milk instead of plant milk.
- You can replace ground almonds with the same amount of spelt flour.
- Instead of spelt flour you can use wheat flour.
- For vanilla you can use vanilla bean scraped out. Do not use vanilla sugar if you want your cake to be sugar-free.
- Do not stir the dough too long, but only briefly after you have added flour with ground almonds and baking powder to the rest of the ingredients. Otherwise, your vegan carrot cake might end up tasting too “rubbery”.
- To check if the vegan carrot cake is done baking, you should do a chopstick test. To do this, insert a toothpick briefly into the center of the cake and see if it stays almost clean after you pull it out. If the toothpick stays smeared in raw batter, you still need to bake the turnip cake. If only a few moist crumbs remain on the toothpick, it’s done. If the toothpick comes out dry, it could be that you baked the carrot cake too long, and it won’t end up tasting as moist as it should.
- For baking you need a Ø 20 cm baking springform pan.
- The baking time is always given as an estimate and may vary from oven to oven.
- If you see that the surface of your carrot cake is getting too brown, you can cover it with baking paper.
- If you decorate the vegan carrot cake with marzipan carrots, make sure they are vegan. Because many marzipan carrots are not. For that, read the ingredients list on the package.
- Store the vegan carrot cake in an airtight container, such as a Tupperware, in the refrigerator so it doesn’t dry out. It will keep for about 5 days.
Did you make the vegan carrot cake using this recipe? I look forward to hearing your results, your star rating, and your comment on the carrot cake recipe below about how it turned out and tasted.
Not tired of delicious vegan cakes? Then try some too:
Carrot cake vegan
- Ø 20 cm large baking pan
- 300 g carrots (cleaned)
- 200 g dates (pitted)
- 100 g ground almonds
- 120 ml vegetable milk (e.g. almond, oat, soy milk)
- 140 ml vegetable oil
- 1 tsp cinnamon
- 1/2 tonka bean (grated)
- 1 pinch of salt
- 10 g baking powder
- 200 g spelt flour (type 630)
- vegan margarine to grease the baking pan
for coating and decorating
- coconut cream (top layer set in coconut milk after cooling)
- marzipan carrots
- pistachios (coarsely chopped)
- Mix flour, ground almonds, baking powder, cinnamon and grated tonka bean.
- Add vegetable milk, vanilla and salt to dates and puree in a blender.
- Finely grate carrots, add vegetable oil and the date-milk mixture and blend.
- Add the flour and almond mixture and mix briskly to form a thick batter.
- Line the bottom of the baking pan with parchment paper and grease the sides with margarine. Pour the batter into the baking pan and bake the carrot cake in a preheated oven at 180 °C for about 40 minutes. (Be sure to follow the detailed tips and tricks for baking carrot cake here at the top of the post). After that, let the vegan carrot cake cool down a bit in the baking pan first, then remove the edge and let it cool down completely.
Decorate the carrot cake
- Whip the coconut cream and spread it on the surface of the carrot cake.
- Decorate the vegan carrot cake with marzipan carrots and chopped pistachios.
- Take any spices to taste for the dough.
- Vegetable oil makes the vegan carrot cake even juicier.
- As vegetable milk go among other things almond milk, coconut milk, soy milk, oat milk or lupin drink.
- Cow's milk goes instead of plant milk. In this case, the carrot cake is not vegan.
- The amount of dates can be modified as desired, depending on how sweet you want the cake to be.
- Ground almonds can be replaced by the same amount of spelt flour.
- Wheat flour can also be used instead of spelt flour.
- Stir the dough only briefly after adding flour with almonds and baking powder to the rest of the ingredients.
- To check if the vegan carrot cake is baked, do a chopstick test.
- Cover the surface of the carrot cake with baking paper during baking if it gets too brown, if necessary.
- The time to cool the cake is not included in the preparation time.
- Note the detailed tips and tricks for baking vegan carrot cake at the top of the post.