*This post may contain affiliate links. Please see my disclosure <\/a> for more details!*<\/em><\/span><\/p>\n<\/div>\n This recipe has been requested so many times now, I can\u2019t keep up. We all know how much I adore carrot cake, so here is my delicious vegan carrot cake for anyone who can\u2019t eat dairy or eggs \u2013 it\u2019s sweet, delicious and incredibly moreish.\u00a0<\/p>\n It\u2019s been a while since I have posted a vegan bake, but I am so excited to share another beauty of a recipe with you. My favourite vegan biscoff cupcakes<\/a> are always so popular and I just want to devour the lot, as well as my vegan biscoff cake<\/a>. I just adore baking, and it\u2019s so easy to make vegan versions.\u00a0<\/p>\n I have shared some other delicious vegan bakes such as my vegan chocolate chip cookies<\/a>, and my vegan brownies<\/a>, but this beauty?! This carrot cake?! It\u2019s something that has been requested over and over again as you all know that carrot cake is my favourite cake of them all.\u00a0<\/p>\n When it comes to carrot cake, I just can\u2019t resist it. It\u2019s an incredibly moist and delicious sponge and it\u2019s so hard to get it wrong. The charm of a carrot cake is that it\u2019s usually so easy to mix the mixture together with just a bowl and a spoon, and I love that.\u00a0<\/p>\n I love the ever so slightly spiced flavour of a carrot cake sponge, counteracted with the sweetness of the buttercream frosting on top \u2013 it\u2019s light, it\u2019s flavourful, and it\u2019s always a banger no matter what.\u00a0<\/p>\n This recipe is for a 6\u2033 cake, as I didn\u2019t want to keep producing the same size carrot cake in different forms \u2013 I\u2019ve done my classic carrot cake<\/a>, and my gluten free carrot cake<\/a>, and they are both 8\u2033 cakes, so this time I went for 6\u2033.\u00a0<\/p>\n The ingredients are quite simple when it comes to this recipe, and it sounds like a lot, but it really isn\u2019t \u2013 it\u2019s a super easy to mix together cake recipe that you will all adore.\u00a0<\/p>\n I know that stereotypically you can use a cream cheese frosting for a carrot cake, but I adore a buttercream with it as well. I tend to use the flora plant block for buttercream at the moment, and I find it helps to produce a thick and creamy frosting, perfect for this cake.\u00a0<\/p>\n I always beat my vegan butter on its own for a while first to make sure that it\u2019s smooth, and then I add in the icing sugar. Icing sugar IS vegan, if you buy the correct product. Royal icing sugar is not, but that is not what you want \u2013 you want basic icing sugar.\u00a0<\/p>\n I then add in a little vanilla extract for some sweetness because I adore it, but this is optional. You can add in some flavours such as the ginger, cinnamon or nutmeg if you want instead, but I love to sprinkle on a little spice at the end for decoration instead.\u00a0<\/p>\n I used my favourite 2d closed star piping tip<\/a> in a large piping bag<\/a> to create a \u2018rope\u2019 decoration, and it was so pretty \u2013 but of course you can decorate the cake however you want instead\u2026 there are no rules!\u00a0<\/p>\n Preheat the oven to 180\u00bac\/160\u00bac fan and line 2x 6\u201d cake tins with parchment paper<\/span><\/p>\n<\/li>\n Add the oil, milk, sugar and carrots to a bowl and stir together<\/span><\/p>\n<\/li>\n Add the raisins\/nuts, flour, bicarb, vinegar, and spices and mix together<\/span><\/p>\n<\/li>\n Pour into the lined tins and then bake for 40-45 minutes until a skewer comes out clean <\/span><\/p>\n<\/li>\n Leave to cool fully<\/span><\/p>\n<\/li>\n Beat the butter on it\u2019s own, and then add the icing sugar and vanilla<\/span><\/p>\n<\/li>\n Beat until smooth and then decorate your cake – I used a 2d closed star piping tip <\/span><\/p>\n<\/li>\n Sprinkle on sprinkles or some spice for decoration\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n ENJOY!<\/p>\n Find my other recipes on my\u00a0Recipes Page<\/a>!<\/p>\n You can find me on: J x<\/p>\n \u00a9\u00a0Jane\u2019s Patisserie<\/strong>. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.<\/p>\n \n\t<\/div>\nA deliciously spiced and sweet vegan 6\u2033 carrot cake, with a vegan buttercream frosting piped on top for decoration<\/h2>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake9-2-533x800.jpg\")
<\/p>\nVegan bakes<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake7-2-533x800.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake12-2-533x800.jpg\")
<\/p>\nCarrot Cake<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake1-2-533x800.jpg\")
<\/p>\nSponge mixture<\/h3>\n
\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake6-2-533x800.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake13-2-533x800.jpg\")
<\/p>\nDecoration<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake2-2-533x800.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake10-2-533x800.jpg\")
<\/p>\nTips & Tricks\u00a0<\/h3>\n
\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake5-2-533x800.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2024\/07\/VeganCarrotCake9-2-300x300.jpg\")
<\/div>\nCake<\/h4>\n
\n
Topping<\/h4>\n
\n
\n
\n
Instagram<\/a>
Facebook<\/a>
Pinterest<\/a>
Twitter<\/a>
Youtube<\/a><\/p>\n